Sticky Sweet Chicken Drumsticks.

I have a confession – I’m a bit of a cookbook addict. I love them, collect them, spend hours pouring over them and yet I rarely ever cook from them! (except for Delia’s Happy Christmas which I adore and live by for the  entire month of December). Whenever Jas and I are in a bookshop and I get that fevered look in my eye, he just laughs and shakes his head. I mean, why buy all these cookbooks if you never cook from them? Well, this year I resolve to break the cycle. I am going to pick up one of my many books each week and actually make something from it….she said hopefully. The recipes will most likely not be spot to the page as that’s not how I cook, inevitably they’ll end up being more mine than the author’s but at least I’ll be putting my library to use – finally!

To start things off I’ve turned to none other than the man himself, Mr. Culinary Heart-throb, Gordon Ramsay. Love him or hate him, the man can cook! (I personally love him, even more since I read his autobiography, Humble Pie, which I highly recommend). I’m starting off easy and also fulfilling a daily request from our eldest WJ to make him ‘chicken legs’ – he can’t get enough of them lately and actually devoured this batch within minutes of me taking the photo. I’ll give it to chef Ramsay, these are tasty! His original recipe is from Gordon Ramsay’s Healthy Appetite: 125 Super-Fresh Recipes for a High-Energy Life, it’s filled with easy, fresh, make in a flash recipes which are all very pretty to look at – let’s see how they cook up. I’ve mixed it up a bit using GF Tamari instead of soy, Chinese black vinegar instead of rice wine vinegar, and adding smoked Hungarian paprika to the glaze, but the results I am sure are much the same – a sticky sweet chicken drumstick that my kids seem to love, especially with sweet potato fries.

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Sticky Sweet Chicken Drumsticks
Servings Prep Time
5 5minutes
Cook Time
40minutes
Servings Prep Time
5 5minutes
Cook Time
40minutes
Ingredients
  • 6Tbsp. honey
  • 3Tbsp. Chinese black vinegar
  • 3Tbsp. gluten free Tamari sauce
  • 4tsp. sesame oil
  • 1tsp. smoked Hungarian paprika
  • juice of 1 lemon
  • olive oil
  • sea salt and black pepper
Instructions
  1. Heat the oven to 425 F. Place chicken on a baking sheet, drizzle with olive oil, season with sea salt and black pepper: bake for 20 minutes.
  2. Place all of the glaze ingredients into a small pot and boil to reduce the volume by half - glaze should be sticky and cling to a spoon when dipped in.
  3. With a brush, glaze the drumsticks with a thick coating - pop back into the oven for 5 minutes. Repeat 3 more times until the chicken is well coated and cooked through - approx. 40 minutes cooking in total.
  4. Remove from oven and let sit for a few minutes. Serve warm or cold.

Sticky Sweet Chicken Drumsticks.
(100%) 3 ratings 5
  • Audra Gaines Mulkern

    pinning and making next week. Yum!ReplyCancel

  • The Everyday Epicurean

    Thanks Audra! Let me know how you like it!ReplyCancel

  • Maya Ben-Dor

    Yum! I usually slap all those (minus the black Chinese vinegar??) on the chicken before shoving in the oven, but reducing and glazing just for the last part sounds very interesting indeed.. I’m guessing that’s what makes it sticky?ReplyCancel

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