This was the soundtrack during dinner: “ummm,” “wow,” “these are good,” accompanied with the sound of licking fingers and smacking lips. In a word, these were yummy. The flavorful sauce coats the drumsticks perfectly, keeping the chicken moist and tender. I prepared a green salad as an appetizer and ate these with rice as the main meal. They would also be great as party food, lined on a tray – just don’t forget the napkins!
2 tablespoons vegetable oil
1 teaspoon Chinese five-spice powder
16 chicken drumsticks (3 pounds)
Salt and freshly ground pepper
3/4 cup hoisin sauce
1/4 cup sweet Asian chile sauce or hot pepper jelly
1/4 cup unseasoned rice vinegar
1/4 cup chicken stock or broth
2 tablespoons minced fresh ginger
2 large garlic cloves
1 teaspoon toasted sesame oil
1 cup toasted sesame seeds (optional)
- Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
- Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
- Transfer the chicken to a bowl and toss with the sauce, until completely coated.
- Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
- Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.
Serves: 16 drumsticks
Recipe source: Food & Wine 2010
Time: 1 hour