SWEET AND STICKY GRILLED DRUMSTICKS
Make and share this Sweet and Sticky Grilled Drumsticks recipe from Food.com.
Provided by Bobtail
Categories Chicken Thigh & Leg
Time 1h10m
Yield 2 ea, 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.
- Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes.
- Let cool.
- Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
- Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.)
- Place drumsticks on grill, and brush with sauce.
- Close cover, and grill 4 minutes.
- Flip chicken, and brush with sauce.
- Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.
- Season with salt.
Nutrition Facts : Calories 572, Fat 12.8, SaturatedFat 3.6, Cholesterol 118.3, Sodium 1205.3, Carbohydrate 67.8, Fiber 0.6, Sugar 61.2, Protein 30.2
SWEET 'N STICKY BAKED CHICKEN DRUMSTICKS
Provided by Georgia
Number Of Ingredients 8
Steps:
- Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelized and dark in spots, about 30 minutes.
- Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken. Return to the oven for 10 more minutes.
- Place the chicken on a serving platter and sprinkle with the sesame seeds and the chopped parsley.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
SWEET & STICKY BAKED CHICKEN DRUMSTICKS
Sweet & Sticky Baked Chicken Drumsticks are the perfect appetizer! This easy drumsticks recipe makes crispy, juicy chicken legs covered in a sticky Asian glaze - so addicting. These just might be the BEST baked chicken drumsticks ever. You decide!
Provided by Jessica- The Novice Chef
Categories Chicken
Time 8h45m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.
- Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
- While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
- Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 165°F is reached.
- Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.
Nutrition Facts : Calories 263 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 23 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 269 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SWEET AND STICKY CHICKEN DRUMSTICKS
Steps:
- Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.
- Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
- Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.
- Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
- Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
SWEET AND SPICY CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 3h52m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.
- Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.
- Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
- Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.
- Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.
SWEET-AND-STICKY GRILLED DRUMSTICKS
The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium-low heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw makes a crisp side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
- Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
- Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total. Season with salt. Serve with coleslaw.
EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY
Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
- Mix in the chicken drumsticks.
- Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
- Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
- Remove from the pan and pour in the marinade.
- Bring to a boil and stir, until the marinade is thick and resembles a sauce.
- Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
- Garnish with sesame seeds and spring onions.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams
STICKY CHICKEN DRUMSTICKS
From a local supermarket winter promotional book. HAVE NOT included 30 minutes of marinating time in the cooking time. Please also note that the sauce is a sweet chilli sauce (could not get ZAAR to accept as an ingredient).
Provided by ImPat
Categories Lunch/Snacks
Time 50m
Yield 8 drumsticks, 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a sharp knife, make a couple of cuts into the thickest part of each drumstick.
- Arrange drumsticks in a single layer in a glass or ceramic dish.
- Combine soy sauce, sweet chilli sauce and garlic in a bowl and then rub over chicken.
- Place chicken in the fridge for 30 minutes to marinate.
- Preheat oven to 200C or 180C fan forced.
- Line a baking tray with non-stick baking paper, and transfer drumsticks to the tray.
- Sprinkle chicken with sesame seeds and bake for 40-45 minutes.
- Cool chicken slightly before serving.
BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS
Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.
Provided by Susan Kim
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
- Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
- Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
- Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.
SWEET AND SOUR DRUMETTES
This is a great chicken recipe using chicken drumettes. Note: you may double the sauce, if you have a lot of chicken pieces or like extra sauce.
Provided by MS.CHEF
Categories Main Dish Recipes Chicken Sweet and Sour Chicken Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
- Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 57.1 g, Cholesterol 170 mg, Fat 18.5 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 5.3 g, Sodium 784.9 mg, Sugar 50.4 g
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