Tuesday, 13 March 2012

Honey Garlic Chicken Drumsticks

Kind of a funny story how I came to make this recipe; totally unintentional. On the way back from the bar last Friday, I decided to go grocery shopping. I vaguely remember screaming "OMG the chicken is sooooo cheap!" and then bought a club pack. The next day I thought what on earth am I gonna do with these. I wanted to deep fry them and finish them with some sort of glaze, but scrapped that first thought cause it was too unhealthy.

Chef John from Foodwishes has a great recipe for oven fried chicken wings and I thought I'd try it on these drumsticks cause it's much healthier. They turned out great and I really didn't miss the oil.

I thought the glaze worked out great. I just used crushed ginger and garlic and heated them up in some honey and vinegar so that the flavour is infused in there. I didn't need to cut the garlic very finely, it wasn't strong at all.

12-14 drumsticks, skin on
1/4 cup of franks red hot sauce
2 tbsps salt
1 tbsp pepper
2 tsp cayenne
2 tbsp canola oil
1 cup of flour
more oil for the pan and top

4 cloves of Garlic
2 tbsp honey
1/4 cup of brown sugar
2 tbsp rice wine vinegar
1/3 cup ketchup
2 tsp soy sauce

Put the drumsticks in a big bowl along with all the seasonings and sauces.

Toss it around with tongs until they are well coated. Take a large white garbage bag and put in a cup of flour. Dump in the chicken and shake until every surface is coated with flour.

Line a pan with aluminum foil and spray it with oil. Spread out the chicken so that they are not touching each other, and drizzle a little more oil on top. Bake it in a 400 degrees oven for 35 minutes on one side, then flip and bake for another 30 minutes.

Meanwhile, work on the sauce. It only takes a minute to do so I did it right before the chicken needed to come out of the oven. Put the heat on medium high and put all the ingredients into the pan at the same time. The sugar will melt as the garlic infuses the sauce with flavour. As soon as you smell the garlic and the sauce becomes bubbly, turn it off. 

This is what the chicken should look like after an hour in the oven. It's got a nice, thin layer of crispy skin that the sauce clings onto. Put half of them in a medium sized bowl and pour over half the sauce. If you have a large bowl then you can do all of them at once. Toss it to coat every piece with sauce. I like to do the flip toss thing with the bowl just to feel cool but tongs are good too. 

It tasted amazing and I can't be happier for getting those drumsticks. Thank god for being drunk, eh?  Chris is gonna make fun of me for using "eh" cause apparently I don't say it the "Canadian" way.

 Anyways, try this recipe cause it's so cost effective. The entire pack of chicken was like 5 dollars? and the sauce doesn't really cost anything. So yea, for a cheap meal go with this one.

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