Sweet & Spicy Sriracha Chicken Drumsticks

Blog_July 16, 2013

Hello August! Wow, I can’t believe 2013 is more than half-way over. Things have been crazy busy here getting ready for a new school year and working on some home projects.  I’m sure a lot of you are in back-to-school mode as well.  The busier I get the more tempting it is to eat out or grab something quick that I’ll most likely regret … perhaps you feel the same?

That’s why I’m bringing you this recipe – the sauce is super quick and the roasting doesn’t take much work. Plus they are extremely tasty and sure to bring some slow-down time to your day. Serve with steamed summer squash and a salad – healthy dinner on the table with little effort! (You can even double the recipe and have leftovers)

Recipe notes: If serving for kids, reduce the Sriracha and they will love the sweet sticky flavor without so much heat. To speed up this recipe you can make the sauce up to a week ahead and warm to use. Remember to put the chicken to brine an hour before you want to start cooking, or skip this step altogether and just season with salt and pat dry before roasting.

Sweet & Spicy Chicken Drumsticks
 
Recipe Type: Entree or Appetizer
Author: Adapted, Bon Appetit
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
Serves: 4
Ingredients
  • 1/2 cup Sriracha
  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup Mirin (sweet Japanese rice wine)
  • 1/4 cup strawberry jelly
  • 12 large drumsticks
  • Kosher salt
  • 1 tbsp. cornstarch
Instructions
  1. Bring the first four ingredients to boil in a medium saucepan over high heat. Reduce heat to medium; simmer, until mixture reduces to about 3/4 cup, about 10 minutes.
  2. Place drumsticks in a large bowl and season generously with salt. Cover and refrigerate for 1 hour.
  3. Preheat oven to 450. Prepare a rimmed baking sheet with foil. (You can either set the drumsticks on a rack set over the sheet, or if you are lazy like me, you can simply coat with cooking spray and lay directly on the foil.)
  4. Take out drumsticks, pat with a paper towel to reduce excess moisture and toss with the cornstarch. Place on baking sheet and roast, turning occasionally, until skin is brown and crisp, about 50 minutes.
  5. Take out of oven and brush with the sauce, reserve remaining sauce. Roast for another 5 minutes, turn and brush again, and roast another 5 minutes. Remove from oven and serve hot with remaining sauce.
 
Notes
If serving for kids, reduce the Sriracha and they will love the sweet sticky flavor without so much heat. To speed up this recipe you can make the sauce up to a week ahead and warm to use. Remember to put the chicken to brine an hour before you want to start cooking, or skip this step altogether and just season with salt and pat dry before roasting.

 

 

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