Sticky Chicken Drumsticks
The weather was cold and crappy yesterday so I capitalized on it and used the oven! I love chicken drumsticks, especially roasted but then I coated roasted chicken drumsticks in this absolutely delicious glaze and now I really, really love chicken drumsticks!
Serves 4
¼ Cup honey
¼ Cup sodium-reduced soy sauce
2 tbsp brown sugar
2 tbsp cider vinegar
4 Cloves garlic, grated
1 Inch fresh ginger, grated
5 Dashes sesame oil
12 – 15 Chicken drumsticks (skin on, see notes!)
A pinch of sesame seeds, for garnish
1 Green onion/ scallion, sliced for garnish
Preheat your oven to 400
In a large bowl whisk together the honey, soy sauce, brown sugar, cider vinegar, garlic, ginger and sesame oil; set aside.
Lay a piece of parchment paper or aluminum foil on a baking sheet and top that with a lightly greased roasting rack.
Coat the drumsticks well in the honey mixture and then lay them on the roasting rack (reserve the honey mixture).
Bake the drumsticks for 40-45 minutes, until the skin is darkened and the juices run clear when the meat is pierced.
Bring the honey mixture to a boil and let it boil for at least a minute to kill off any germs, please note the sauce will still be on the thin side.
When the chicken comes out of the oven, brush it with more of the glaze.
To serve, place the drumsticks on a platter and pour the remaining glaze all over the chicken and then top with the sesame seeds and green onion.
Notes:
- Don’t eat the chicken skin! I wanted to leave it on so the chicken would be yummy and moist.
- If you don’t have a roasting rack jut rotate the drumsticks a few time so they don’t burn.
- You may want to season the chicken with salt and pepper before serving although I personally didn’t miss it.
- 3 drumsticks per person is a good portion but they’re so good that you may indulge in more (I did!).
