To make baked chicken drumettes, place 2 pounds of skinless chicken drumettes in a resealable bag with 2 tablespoons honey, 2 tablespoons ketchup, 1 tablespoon red pepper sauce and 1 tablespoon Worcestershire sauce. Refrigerate for at least 15 minutes. Then, place the chicken on a foil-lined baking sheet, sprinkle it with paprika, and bake uncovered for 30 minutes at 350 degrees Fahrenheit. Serve with ranch dressing for dipping.
Alternatively, try making baked chicken drumettes with a brown sugar barbecue sauce. Begin by whisking together 2 cups ketchup, 1 cup light brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons apple cider vinegar, and salt and pepper to taste. Preheat your oven to 400 degrees Fahrenheit, and prepare 2 baking sheets by lining them with foil.
Toss 6 pounds of chicken drumettes with 1 cup of the prepared sauce, and then divide them between the two baking sheets. Bake the chicken for 30 to 25 minutes or until opaque. Halfway through cooking, turn the chicken over.
Remove the chicken from the oven, and toss it with an additional 1/2 cup of the prepared sauce. Serve the remaining sauce on the side for dipping. This recipe makes eight servings. The sauce can be made ahead and refrigerated for up to two weeks if desired.