Y'all. This recipe is so yummy. I always love finding Asian (Korean to be more specific) influenced recipes! This glaze can use gochujang, which is a Korean spicy red pepper paste. It is spicy but also sweet so it can add so much flavor to a dish, especially meat dishes. When I stumbled upon Sandra's blog, I thought to myself, "where has this blog been all my life?" She has so many recipes on there including many meals that have an Asian fusion to them. I cooked up the chicken drumsticks with mashed potato casserole and sautéed kale, and we thought everything went really well together. I doubled the marinade and the glaze because I had about 14 drumsticks. The glaze is so yummy so I probably would have doubled that anyways.
Spicy Sticky Chicken Drumsticks
8-10 chicken drumsticks
Drizzle of oil
Sprinkle seasoning for chicken (I didn't use this)
For the marinade:
1/2 cup soy sauce
2 garlic cloves, minced
Juice of 1 orange and zest
For the glaze:
3 TBSP honey
4 TBSP Asian chili sauce/paste (this is where I used gochujang)
Light soy sauce to taste (I didn't add this as I didn't think it needed it)
4 TBSP chicken stock/beef stock
2 TBSP lemon juice
Drizzle of sesame oil and sesame seeds for garnish
- In a large Ziploc bag, place chicken drumsticks and add the marinade. Mix well and marinade for 30 minutes or up to overnight.
- Heat oven to 400F. Place drumsticks in a baking dish and bake for 45 minutes.
- Prepare the glaze. Mix all the ingredients together.
- When the chicken is done, transfer them to a sauté pan, and pour the glaze over the drumsticks. Cook on high for about 5 minutes until the glaze gets thicker, turning them frequently.