Chicken Drumsticks In Ginger Wine Recipes

Steps:

• Heat oil in a pan and fry chicken until browned a little.
• Combine all other ingredients in a saucepan; add the chicken .
• Bring to the boil, then simmer until chicken is tender and sauce is reduced and thickened (about i hour).
• Add a little more water to the saucepan if the sauce reduces too much before you think your chicken is cooked.

Steps:

• In a bowl, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic and ginger until combined.
• Pour sauce in the instant pot.
• Add chicken drumsticks and push them down so they are submerged in the sauce (they don't have to be completely covered in the sauce).
• Cook on high pressure for 10 minutes (MANUAL 10 MINUTES).
• Let the drumsticks cool for 5 minutes before releasing the steam (Natural Pressure Release 5 min NPR).
• Release the steam and hit the saute button so the sauce boils and starts reducing.
• Remove the drumsticks and place them on a cookie sheet lined with parchment paper.
• Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like). Meanwhile, leave the sauce on the instant pot so it keeps reducing.
• Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over and serve.

Steps:

• Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.