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Sweet and Spicy Chicken Drumsticks

Sweet and Spicy Chicken Drumsticks


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Ingredients

  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/4 cup red currant or strawberry jelly
  • 12 large chicken drumsticks

Recipe Preparation

  • Bring Sriracha, rice vinegar, mirin, and jelly to a boil in a small heavy saucepan over high heat. Reduce heat to medium; simmer, adjusting heat if necessary, until mixture is thick and reduced to 3/4 cup, about 10 minutes. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.

  • Place drumsticks in a large bowl and season generously with salt. Cover and refrigerate for 1 hour.

  • Preheat oven to 450°. Whisk rice flour and cornstarch in a medium bowl. Place a wire rack on a rimmed baking sheet. Using a paper towel, pat drumsticks dry. Dredge in rice flour mixture, shaking off excess. Arrange on prepared rack.

  • Roast drumsticks, turning frequently, until skin is browned and crisp, 50–60 minutes. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill. Rewarm in a 450° oven for 10–15 minutes before continuing.

  • Combine hot drumsticks and 1/4 cup sauce in a large bowl; toss to coat. Return drumsticks to rack and roast, turning once, until skin is crisp and sauce is beginning to brown, 8–9 minutes. Brush with additional sauce and serve remaining sauce alongside.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 344.6 %Calories from Fat 33.0 Fat (g) 12.6 Saturated Fat (g) 3.5 Cholesterol (mg) 102.0 Carbohydrates (g) 24.2 Dietary Fiber (g) 0.2 Total Sugars (g) 14.1 Net Carbs (g) 24.0 Protein (g) 30.9 Sodium (mg) 740.9Reviews Section

Sweet & Sticky Chilli Chicken Drumsticks

With the cold weather setting in I’ve been looking to add some new quick, easy and affordable recipes to my winter menu.

We all need a repertoire of fail-safe meals that we know we can throw together in around 30 minutes on a busy evening.

These Sweet & Sticky Chilli Chicken Drumsticks are a new favourite in my house. They’ll be making lots of appearances on our dinner table over the coming months!

I used to buy pre-marinated chicken drumsticks from the supermarket but when I started to actually read the ingredients lists I was shocked to discover the amount of sugar that some of them contained.

But this homemade marinade is sweetened only by honey and literally takes just a couple of minute to throw together. And with ingredients that you probably already have in your cupboard.

It’s no secret that kids love messy food so they are sure to enjoy getting stuck into these drumsticks.


Sweet and Spicy Drumsticks

Preheat the oven to 450ºF. Line 2 rimmed baking sheets with foil, spray with nonstick cooking spray, and set aside.

Mix the flour, cornstarch, and salt together in a bowl. Using paper towels, dry each drumstick and roll them in the flour mixture for a light dusting. Then lay them out on the baking sheets, evenly spaced.

Bake the drumsticks for 30 minutes, flipping once.

In the meantime, pour the pineapple juice and all remaining ingredients in a sauce pot. (If you are sensitive to heat, add 1/4 cup Sriracha if you really like spicy food, add 1/2 cup.) Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.

Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven.

Bake another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated.


Sweet And Spicy Chicken Drumsticks

Buffalo wings used to be one of my favorite foods. When I was in college it was a thing to see how hot you could stand your wings. I remember ordering atomic and nuclear level sauces from the takeout menus. It’s hard for me to believe that I ever did that. But… even though I am so far from that way of eating now, I still do hold a happy place in my stomach for spicy chicken. These sweet and spicy chicken drumsticks take me back to those carefree days…

I know everyone’s favorite food while watching football is wings. I remember the lightbulb going on above my head one year as I sat there grilling and baking tons of chicken wings. As I stood there flipping all of these little pieces of chicken, it occurred to me that it would be so much easier if the pieces were bigger and we didn’t need like… ummmm…. about a dozen per person….

A dozen wings per person is not out of the question. But you only need a few drumsticks per person… it was an aha moment for me.

The next Sunday when everyone came over for the Giants game, I made these perfectly sweet and spicy chicken drumsticks. This made everyone happy. Once we tried these meaty drumsticks, there was no way we would ever go back to those skinny wings!

A chicken wing doesn’t have much meat on it. I mean, let’s be real. They really are mostly a vehicle for crispy skin and deliciously messy sauces. BUT, a drumstick, well, that has some meat on it. If I’m going to eat chicken, I want to actually eat chicken and not just skin. And, yeah, I know the skin is the tastiest part… but I want both.

Since I realized that drumsticks could replace wings in almost any recipe, it’s been a game-changer.

I don’t fry my wings/drumsticks because there’s no need to. With the right coating, wings can be baked and still come out crispy.

These sweet and spicy chicken drumsticks have the feel and taste of sticky, drippy, messy, delicious chicken wings. They are coated with a grain-free flour mixture, baked in the oven, and then rolled in the awesome sauce that can be made as spicy or as mild as you like.

For another similar recipe using boneless chicken thighs, try my Spicy Crispy Chicken.

Here are some of the healing ingredients in these sweet and spicy chicken drumsticks:

Chicken is something I always buy organic. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery, childbirth, or illness. Chicken is good for nourishing the blood and it’s a healthy source of protein and vitamin B6.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. Whenever I have a cold I eat lots of hot sauce. So, if you like spice, as I do, use a generous amount of whatever hot sauce you like. Read the ingredients on the label (as with any pre-made food) to make sure it meets your dietary requirements — there are so many hot sauces, wing sauces, and barbecue sauces out there that are gluten-free, paleo, etc. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people. I used spicy sriracha in the sauce for this chicken.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes with tapioca flour — it seems to crisp things up well — it certainly works well on this chicken.

Strawberries are good for your heart and they are great at reducing plaque in your mouth. They will make you feel better if you have an annoying dry cough or if you feel bloated from eating too much. I use strawberry preserves for this recipe.

If you know me, you know I almost always add raw Chinese herbs to my sauces while they are cooking. This time I added some Bai Zhu. Bai Zhu can be good if you are feeling run down and bloated.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease. Buckwheat is a seed, not a grain, so no inflammation here! I used some buckwheat flour in this chicken coating.

Hey guys, if you plan on making this recipe, let me know in the comments below! And, after you make it let me know how you liked it! I can’t wait to hear from you!


Hot & Sweet Drumsticks

I&rsquom posting a wicked salad recipe tomorrow morning as soon as I can wipe the dressing from my chin, but first I have a confession to make.

I used Tasty Kitchen again, in the way for which it was intended: I looked up a recipe!

Actually, I looked up an ingredient. I had a package of big, fat chicken drumsticks in my fridge. I was going to go the Spicy Roasted Chicken Leg route since it&rsquos always a sure thing with Marlboro Man, but I decided to take a walk on the wild side and experiment with Tasty Kitchen as if I was a normal person (as opposed to what I actually am, which is an abnormal person.)

Miraculously, I had everything on the ingredient list. It helps to live in the country and buy in bulk!

Then I did something really, really crazy: I followed the recipe!

The ingredient that caught my eye was this. I&rsquom a real sweet-savory person (food, not personality&mdashI&rsquom SOUR, I tell you&hellipSOUR) and I knew this would be delicious.

Measure a big cup of preserves&hellip

And dump it into a saucepan.

Next comes&hellipare you ready? 1/2 cup of ketchup.

Rich in lycopene. Look it up.

And raise your hand if you say &ldquocatsup&rdquo.

(My grandmother just raised her hand.)

(My grandmother also says &ldquosrimp&rdquo)

Raise your hand if you say &ldquosrimp&rdquo.

Next comes 1/4 cup soy sauce.

***Pretend I&rsquom dumping in plenty of minced garlic. Missed that step. Yes, I&rsquom an airhead&mdashthank you for your concern. I&rsquom having it checked.***

Then comes Tabasco or other hot pepper sauce. Take it from me: you really want to go for it on this. The sweet and savory flavors of the other ingredients tends to obscure the heat of this, so don&rsquot be afraid to really add it in there.

Heat up the mixture over medium-low heat until the preserves are melted and all ingredients are combined.

Mmmmm. This is a really delicious combo of ingredients.

Next, arrange about 3 pounds of chicken legs/drumsticks in a baking dish and pour the sauce over the top. These were huge, mongo drumsticks from extremely chubby hens, so there were only about seven of them. If the drumsticks are smaller, you should have about twelve.


Recipe Summary

  • aluminum foil
  • 6 chicken drumsticks
  • 3 tablespoons butter, melted
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper

Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.

Pat drumsticks with paper towels until dry.

Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.

Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


Sweet ‘n Sticky Baked Chicken Drumsticks

Until this recipe, I had found a struggle in getting my clunker of an apartment oven to produce a perfectly crispy, moist piece of chicken. The thing is a workhorse with terribly inaccurate temperatures, so rarely do I push it up to 450 degrees. However, I was determined to make this recipe work without a grill, without burning down my apartment building, and with a lot of ease.

Well, wouldn’t you know, my trusty, rusty old oven pulled it off. Crispy on the outside, tender and moist on the inside, these chicken drumsticks were deeee-licious and ready for devouring in under an hour.

First, I marinated the chicken in a mixture of balsamic vinegar, honey, brown sugar, soy sauce and minced garlic, which gave a nice balance of sweetness and saltiness. Then, onto a cooling rack they went, which went on top of a baking sheet lined with aluminum foil for easy clean-up.

The leftover marinade was then simmered in a small pot, slathered over the drumsticks, and baked for 10 more minutes at 450° until the chicken was fully cooked.

Though I can’t say I’ll be firing up my oven to such scorching temps this summer, I will be experimenting with our grill plenty! Hopefully then, I can come up with a recipe as finger lickin’ good as these tasty and tender chicken drumsticks.


1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 clove garlic, peeled and lightly crushed but left whole
1 small hot pepper, seeds removed but left whole
8 chicken drumsticks, skin on

In a saucepan over medium-high heat, combine the water, vinegar, soy sauce, sugar, garlic, and hot pepper. Bring to a boil then add the chicken drumsticks. Return the mixture to a boil then reduce the heat to a simmer. Let cook for 20 minutes, checking the chicken occasionally.

Increase the heat and cook, turning the chicken frequently, until the chicken is cooked and the liquid has turned into a glaze.

Remove the chicken drumsticks and place on a platter. Remove the garlic and hot pepper from the glaze and spoon the glaze over the chicken. Serve hot.


How to make spicy chicken drumsticks

Scroll down to the recipe card for the detailed instructions. It's a truly easy recipe! Here are the basic steps:

1. Make a quick rub with extra-virgin olive oil and yummy spices (and no sugar!).

2. Rub it all over the drumsticks, as shown in the video below. I use a pastry brush.

3. Then bake the chicken in the oven for about 40 minutes. That's it! Dinner is ready!


Recipe Summary

  • 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

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.



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