Baked chicken drumettes with mustard pears, lemon and bay leaf
30 minutes
Preparation Time
40 minutes
Cooking Time
6-8 servings


1.5 kg chicken wings
285 g jar Maggie Beer
Mustard Pears
Zest of 1 lemon, cut into thick strips
½ cup verjuice
2-3 tbs extra virgin olive oil
8 fresh bay leaves
Salt flakes, to taste

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  1. Using a sharp knife cut the wing into two portions, separating the drumette from the wing.
  2. Place in a large bowl or container and dress with verjuice, olive oil and salt flakes. Marinate for 20-30 minutes.
  3. Bring a small saucepan of water to the boil, Induction setting 9. Add the lemon zest and simmer for 5 minutes to remove the bitterness. Strain and refresh with Cold water. Set aside.
  4. Pre-heat the Oven on Moisture Plus at 220°C with 1 manual burst of steam.
  5. Arrange the chicken pieces on 2 paper-lined universal trays. Place into the Oven on shelf positions 2 and 4, releasing the burst of steam immediately. Bake for 10-15 minutes, until golden.
  6. Empty the jar of mustard pears into a large mixing bowl. Combine the pears with a little warm water to loosen.
  7. Transfer the chicken pieces along with the lemon and bay leaves into a mixing bowl. Toss evenly to coat.
  8. Transfer the chicken back onto the universal trays and return to the Oven. Bake for a further 10-15 minutes until caramelised.
  9. Remove from the Oven and rest for 10 minutes. Serve warm.

Hints and tips

  • Each state in Australia has quality free-range chicken producers. Take time to seek out those in your local area and ask questions about the way the chooks are reared to determine the best product available.


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  • Free Discovery Product Demonstrations

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    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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