Spicy Sticky Chicken Drumsticks

 

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

recipe here

 

Ingredients:

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

 

Directions:

1. In a large Ziploc bag, place chicken drumsticks and add the marinade.  Mix well and marinade for 30 minutes or up to overnight.
2. Heat oven to 400F.  Place drumsticks in a baking dish and bake for 45 minutes.
3. Prepare the glaze. Mix all the ingredients together.
4. 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.
5. Serve with rice or potatoes!