Sticky Chicken Drumsticks

StickyChickenDrumsticks

This will be the second recipe from the book “What Katie Ate.” The first dish was packed with flavor, so I am expecting the same from this one. I loved the idea of using a throw away roasting pan. Nothing to clean up! Especially useful in this very sticky dish. I struggled with what to make as a side dish. This seems like something for a picnic, so a nice potato salad would be good. As it turned out, I just pan fried some potatoes. We also had a salad. After having made this, it was not so sticky. Halfway through cooking, the sauce was still watery. I turned up the heat, which helped. But now I ran the risk of drying the chicken out. Next time, I am going to reduce the sauce before putting it on the chicken. Also, I think these would even be better cooked in a charcoal grill. These definitely had a lot of flavor, but a charcoal grill would add a smoky dimension.

Sticky Chicken Drumsticks

Ingredients:

  • 2 pounds chicken drumsticks
  • salt and fresh ground black pepper
  • 1 Tbsp olive oil
  • 1 small red onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup tomato ketchup
  • ½ cup whole grain mustard
  • ⅓ cup honey
  • 2 Tbsp light brown sugar
  • 1 Tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 3 Tbsp Worchestershire sauce
  • 3 Tbsp Balsamic vinegar
  • sesame seeds
  • disposable roasting tin

Instructions:

  1. Remove the skin from the drumsticks.
  2. Place the drumsticks in the roasting tin.
  3. Season with salt and pepper.
  4. Preheat oven to 325 degrees.
  5. Heat olive oil in a skillet.
  6. Add the onion and cook until tender.
  7. Add the garlic and cook until starting to brown.
  8. Reduce the heat to low.
  9. Add the ketchup, mustard, honey, sugar, paprika, cayenne, Worcestershire, and balsamic.
  10. Stir thoroughly and increase heat to medium.
  11. Simmer for 5 minutes.
  12. Pour sauce over chicken.
  13. Cook, basting often for 1 ½ hours until chicken is sticky.
  14. Garnish with sesame seeds.
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