Sticky chicken drumsticks and not just any old sticky chicken drumsticks… Finger licking ones too! I did consider trimming up these drummers so the were all neat and elegant and beautiful to photograph, but thought who on earth really does stuff like that and lets face it there is something wonderful about needing wet wipes after eating dinner! For me there is just something about drumsticks, sure the thigh has a little more flavour but mother nature never made the thigh with a perfect little handle to hold on to as you munch off the juicy flavoursome meat. Sorry to the Vegetarians out there, I am certainly showing my meat loving side here, fear not there will be plenty more veggie recipes to come 😉
I have returned to a time honoured favourite for todays recipe as I have had a nightmare in the kitchen this week, I have been working on developing a bread recipe over the last few days after the success of my first baking run out on Krumpli with my Cherry Bakewell Tart, unfortunately that has proved to be nothing short of a disaster. However I will continue and you can rest assured by the time, or if ever the recipe is published it will be checked and checked again, but for the moment I am taking a walk from baking and will be back. But this is food for comfort a sweet, salty, spicy & sticky glaze on some simple chicken drumsticks. I often find that simple food is the most comforting and whilst marinading and reducing the sauce takes a little time, it is all really easy cooking and the result is noise inducing good.
You could use this glaze on pretty much any meat you can stick on a BBQ, particularly pork and whilst it would be a little ‘pokey’ with salmon you good give it a try, but as I explained in my BBQ Rib recipe I am still scarred from the best part of a year cooking on an open flame, so once again these are baked. Just like my ribs I have once again opted for a dry rib prior to the sticky glaze to build layers of flavour, however this recipe is certainly a lot quicker with a far less time spent in the marinade. Most sticky glazes I have read rely on honey and whilst our local honey is good, nay great, I love a bit of dark treacle or molasses in my sticky glazes and these sticky chicken drumsticks are no different, that slight bitter edge you get for me is heavenly. I also used a generous amount of our own sweet chili sauce which I will post a recipe for when chili season rolls around as our harvest is looking like a bit of a corker this year. As for the cherry jam, well it just gives it the fruity mellow sweetness that I like from my glazes!
Those of you who visit regularly will also notice I have been playing around this evening with a new photography style as I thought it would go well with this dish. Experimenting is fine but I really should ensure I have charged batteries in my camera, both of my batteries were dead which meant really limited time to take this shot and not enough playing around with angles and variations. I would love to say I have learned my lesson but as per the bread story earlier you know I will be back for more!
Do you have a favourite sticky chicken drumsticks recipe? Post them up in the comments, whilst this is my favourite at the moment, it does continue to evolve and develop and would love to hear what goes in to your favourites.
Finger Licking Sticky Chicken Drumsticks coated with a rich and dark glaze heavy with chili, perfect from the oven but would work equally well on a BBQ!
Course Main Course
For the Dry Rub
1/4TspBlack Pepper.Freshly Ground
For the Glaze
1TbspBlack Treacle:Use molasses in the US.
2TbspSweet Chili Sauce: Choose your favourite brand, I personally make my own
2TbspLight Soy Sauce.
1TspRice Wine Vinegar.
Mix together the garlic, paprika, salt, black pepper and garlic cloves in a bag or 'tupperware' box and add the chicken drumsticks, shake well and allow to infuse for 1-2 hours
Then prepare your glaze by adding all of the ingredients into a pan and bringing to a simmer and then reducing until unctuous and sticky
Preheat your oven to 200°c
Roll the chicken around in the warmed glaze until well coated and place on a 'cooling grid' on a baking tray and cook for 30 minutes basting every 10 minutes with more of the glaze
Do not leave the initial dry rub on for longer than a couple of hours as the salt will 'cure' the meat, you can do this over night of you wish but omit the salt and add before you add the wet glaze When baking the chicken place some baking parchment or tin foil underneath the 'cooling grid' to aid with washing up afterwards Yum
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