Sweet & Spicy Chicken Drummies

April 27


Here is a great recipe to heat things up this weekend!  Try these baked chicken drummies  from Epicurious.  They are packed with flavor and plenty of heat!









Sweet & Spicy Chicken Drummies

  • 1/2 cup Sriracha
  • 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
  • Kosher salt
  • 1 cup rice flour
  • 1 tablespoon cornstarch

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°F. 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°F 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.



Posted by on April 27, 2012 in Appetizers, Poultry, Sauces

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