Chicken Drumsticks In Ginger Wine Food

BAKED GARLIC AND GINGER CHICKEN DRUMSTICKS

Steps:

• Add all ingredients (drumsticks excluded) to a blender or a magic bullet and pulse a few times until garlic and ginger are a paste and the mixture emulsifies. Place the drumsticks in a large ziploc bag and pour the marinade over the chicken. Close the bag and place in fridge; let it marinade for about 20 or 30 minutes. Could be marinated overnight.
• Preheat oven to 375 F degrees.
• Place the chicken and all of the marinade in a 9x13 inch baking pan. Bake for about 45 minutes or until chicken is cooked through and browned on the outside.

STICKY HONEY SOY CHICKEN DRUMSTICKS

Steps:

• Put the chicken into a large zipper-lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well onto the chicken. Marinate it for at least 30 minutes in the fridge. (I marinated mine for 4 hrs. Overnight works well too!)
• Preheat an oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down some baking paper on the oven tray and line up the chicken. Make sure they are not stacked up on top of each other. Alternatively, you can use an oven safe pot and put the chicken in and the marinade. (This is explained above. They result in slightly different outcomes.)
• Put the tray/pot into the oven and bake it at 240 C/ 464 F for 12 mins. Take the tray/pot out and turn the chicken over and put it back into the oven. Bake it a further 12 mins or until the chicken is fully cooked. Garnish with the sesame seeds and green onion. Serve.

CHICKEN DRUMSTICKS IN GINGER WINE

Steps:

• Heat oil in a pan and fry chicken until browned a little.
• Combine all other ingredients in a saucepan; add the chicken .
• Bring to the boil, then simmer until chicken is tender and sauce is reduced and thickened (about i hour).
• Add a little more water to the saucepan if the sauce reduces too much before you think your chicken is cooked.

INSTANT POT GARLIC GINGER CHICKEN DRUMSTICKS

Steps:

• In a bowl, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic and ginger until combined.
• Pour sauce in the instant pot.
• Add chicken drumsticks and push them down so they are submerged in the sauce (they don't have to be completely covered in the sauce).
• Cook on high pressure for 10 minutes (MANUAL 10 MINUTES).
• Let the drumsticks cool for 5 minutes before releasing the steam (Natural Pressure Release 5 min NPR).
• Release the steam and hit the saute button so the sauce boils and starts reducing.
• Remove the drumsticks and place them on a cookie sheet lined with parchment paper.
• Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like). Meanwhile, leave the sauce on the instant pot so it keeps reducing.
• Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over and serve.