Finger Licking Sticky Chicken Drumsticks coated with a rich and dark glaze heavy with chili and a secret ingredient! Perfect for the oven but would work equally well on a BBQ!
Finger Licking Sticky Chicken Drumsticks.
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.
I have returned to a personal favourite for todays recipe as I have had a nightmare in the kitchen this week.
I have been working on developing a bread recipe for the last few days after the success of my first baking recipe on Krumpli. A Cherry Bakewell Tart no less.
Unfortunately, my latest bread endeavours have 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 but will be back.
The Perfect Sticky Glaze.
This is food for comfort a sweet, salty, spicy & sticky glaze on some simply baked 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 inducingly good.
Most sticky glazes I rely on honey or brown sugar and whilst our local honey is good, nay great.
I do love a bit of dark treacle or molasses in my sticky glazes, 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. As for the cherry jam, well it just gives it the fruity mellow sweetness that I like in my glazes!
You could use this glaze on pretty much any meat you can stick on a BBQ.
It is particularly good with pork and have used it on these oven roasted bbq ribs with great results.
How To Cook Sticky Chicken Drumsticks On The BBQ.
As I mentioned that this chicken drummers recipe works well on the grill I suppose I should tell you how to cook em.
The process is simple, you want to carry out the dry rub process as per my recipe.
After that make up the sticky glaze, you can do this on the grill if you wish.
Then I like to add ‘paint’ the chicken drummers with some of the glaze and sear over some hot coals.
Then I transfer to the indirect heat section of the grill and close the lid and bake for 20-30 minutes. Glazing with more of the sticky stuff every 10 minutes or so.
I like to finish off over the direct heat with the last of the glaze before serving.
- 6 Chicken Drumsticks
For the Dry Rub
- 1 Tsp Garlic Powder
- 1 Tsp Sweet Paprika
- 1/2 Tsp Hot Paprika
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/8 Tsp Ground Cloves
For the Glaze
- 2 Tbsp Honey
- 1 Tbsp Black Treacle
- 2 Tbsp Sweet Chili Sauce
- 2 Tbsp Light Soy Sauce
- 1 Tsp Rice Wine Vinegar
- 1/2 Tsp Fish Sauce
- 1 Tbsp Cherry Jam
- 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
- Roll the chicken around in the warmed glaze until well coated and place on a 'cooling grid' on a baking tray.
- Roast for 30 minutes at 200°C or 400°F.
- Baste every 10 minutes with more of the glaze.
Substitute molasses for black treacle.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 678 Total Fat: 25g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 347mg Sodium: 1779mg Carbohydrates: 44g Fiber: 1g Sugar: 38g Protein: 68g