Honey Garlic Drumsticks Recipes

Steps:

• Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
• Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.

Steps:

• Preheat oven to 400°F. Place drumsticks on 2 rimmed baking sheets and season with salt and pepper. Bake 30 minutes. Meanwhile, in a medium bowl, combine honey, garlic, and hot pepper sauce. Baste drumsticks with sauce occasionally during baking time. (Drain off excess liquid before basting.) Bake 20 to 25 additional minutes, or until no pink remains and juices run clear.

Steps:

• Preheat oven to 375*.
• Place skinless chicken legs in a roasting pan and bake covered for 60 minutes.
• Drain all juices and save for another purpose.
• While legs are cooking make the sauce. Combine sugar with cornstarch.
• Add water, honey abd minced garlic in a saucepan.
• Bring to a boil stirring constantly.
• When chicken legs are cooked place in a heat proof casserole.
• Pour sauce over and serve immediately or keep warm in oven.

Steps:

• Preheat the oven to 400°F.
• Place the drumsticks on 2 rimmed baking sheets and season with the salt and pepper; bake for 30 minutes.
• Meanwhile, in a medium bowl, combine the honey, garlic, and hot pepper sauce; mix well.
• Remove the drumsticks from the oven and brush with the sauce.
• Bake for 20 to 25 more minutes, or until no pink remains and the juices run clear.

Steps:

• Set oven to 425 degrees.
• Butter a 13x9-in baking pan.
• Place the chicken legs in baking dish.
• In a bowl, gradually whisk milk into cornstarch.
• Whisk in soy sauce, honey, vinegar and garlic.
• Pour over chicken; toss to coat.
• Bake for 25 minutes, stirring twice, until chicken is cooked, and until sauce is bubbling, and starting to thicken.
• Stir the green onions into dish, and sprinkle with toasted sesame seeds.
• Bake 10 minutes longer, or until the chicken is cooked.

Steps:

• Preheat oven to 180°C.
• In a large baking dish, combine the stock with the remaining ingredients and marinate for 30 minutes or more if time allows.
• Bake uncovered for 1 hour, turning chicken once or twice, or until chicken is cooked through.
• Serve on a bed of steamed rice or mashed potatoes, and spoon any remaining sauce from pan over the top.
• Garnish with chopped sprng onions or chives, if desired.