HOT AND SWEET DRUMSTICKS
Make and share this Hot and Sweet Drumsticks recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For sauce~ in a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce.
- Cook and stir over medium heat until preserves are melted.
- Arrange drumsticks in a single layer in 13x9 baking pan.
- Pour sauce over drumsticks, turning to coat.
- Bake uncovered in a 350º oven for 40 to 45 minutes or until chicken is done, spooning sauce over drumsticks once during baking.
- Serve drumsticks over rice.
- If desired, spoon sauce from baking pan over chicken and rice.
Nutrition Facts : Calories 392.4, Fat 12.9, SaturatedFat 3.5, Cholesterol 118.3, Sodium 1097.9, Carbohydrate 40.4, Fiber 0.3, Sugar 24.4, Protein 30.2
HOT, SWEET AND STICKY CHICKEN DRUMETTES
This is a good recipe using your grill. Its really good. Needs to marinate for about an hour in the fridge.
Provided by kzbhansen
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl stir preserves, garlic sauce, brown sugar, vinegar, minced rosemary and mustard.
- Add the drumettes and toss well to coat.
- Cover and marinate in the fridge stirring occasionally for 1 hour.
- Grill turning often basting and cooking a total of about 30 minutes.
- Dont bast at the last 10 minutes of cooking.
Nutrition Facts : Calories 458.4, Fat 19.9, SaturatedFat 5.5, Cholesterol 183.9, Sodium 229.9, Carbohydrate 24.2, Fiber 0.2, Sugar 16.5, Protein 44
SWEET AND SPICY CHICKEN DRUMSTICKS
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Low Cal Dinner Vinegar Jam or Jelly Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring Sriracha, rice vinegar, mirin, and jelly to a boil in a small heavy saucepan over high heat. Reduce heat to medium; simmer, adjusting heat if necessary, until mixture is thick and reduced to 3/4 cup, about 10 minutes. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.
- Place drumsticks in a large bowl and season generously with salt. Cover and refrigerate for 1 hour. Preheat oven to 450°F. Whisk rice flour and cornstarch in a medium bowl. Place a wire rack on a rimmed baking sheet. Using a paper towel, pat drumsticks dry. Dredge in rice flour mixture, shaking off excess. Arrange on prepared rack.
- Roast drumsticks, turning frequently, until skin is browned and crisp, 50-60 minutes. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill. Rewarm in a 450°F oven for 10-15 minutes before continuing.
- Combine hot drumsticks and 1/4 cup sauce in a large bowl; toss to coat. Return drumsticks to rack and roast, turning once, until skin is crisp and sauce is beginning to brown, 8-9 minutes. Brush with additional sauce and serve remaining sauce alongside.
HOT & STICKY CHICKEN DRUMSTICKS
Make and share this Hot & Sticky Chicken Drumsticks recipe from Food.com.
Provided by Jenny
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Either marinade & bake or grill chicken over low heat. If grilling, while they are cooking, heat all ingredients in saucepan. When drumsticks are fully cooked and the skin is crispy, toss them with the heated sauce and serve immediately.
Nutrition Facts : Calories 849.9, Fat 45.2, SaturatedFat 12.1, Cholesterol 368.5, Sodium 837.7, Carbohydrate 17.9, Fiber 0.1, Sugar 17.6, Protein 87.9
SWEET "N" SPICY DRUMSTICKS
From Huey's Cooking Adventures. Times are estimated but to be honest I would be cutting the honey back to about 2 tablespoons from a 1/2 cup due to diabetic reasons but otherwise happy witht he recipe, he posted as a kids like recipe so servings are for 4-6 kids but I would say 3-4 adults Serve just the drumsticks as an appertizer or at a picnic could be good too.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 45m
Yield 12 drumsticks, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Mix together hoisin, soy, honey, ginger and garlic and add the chicken drumsticks and toss well to coat.
- Put a sheet of baking paper/parchment onto 1 ot 2 baking trays and place drumsticks on top (in one layer).
- Spoon a little sauce over the top of each drumstick/leg and cook in oven for about 20 to 30 minutes until cooked through, turning once.
- Heat oil in a wok (or large non stick frying pan) and briefly toss snowpeas until tender.
- To serve, mound snowpeas on individual plates and top with chicken, cooking juices and spring onion.
SWEET AND STICKY GRILLED DRUMSTICKS
Make and share this Sweet and Sticky Grilled Drumsticks recipe from Food.com.
Provided by Bobtail
Categories Chicken Thigh & Leg
Time 1h10m
Yield 2 ea, 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.
- Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes.
- Let cool.
- Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
- Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.)
- Place drumsticks on grill, and brush with sauce.
- Close cover, and grill 4 minutes.
- Flip chicken, and brush with sauce.
- Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.
- Season with salt.
Nutrition Facts : Calories 572, Fat 12.8, SaturatedFat 3.6, Cholesterol 118.3, Sodium 1205.3, Carbohydrate 67.8, Fiber 0.6, Sugar 61.2, Protein 30.2
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- Honey Baked Chicken Drumsticks. For a slightly sweet, succulent snack or easy main dish, try these easy drumsticks coated with honey, soy sauce, Creole seasonings, and lemon juice.
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HOT AND SWEET CHICKEN DRUMSTICKS RECIPE - KANNAMMA …
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- Wash and dry the chicken drumsticks. Make 3-4 incisions with the help of a knife into the drumsticks so the meat gets marinated well. Set aside.
- Take a bowl and place the chicken. Add in all the ingredients listed under marinade to the chicken pieces and mix well. Cover with a cling wrap and let it marinate overnight in the refrigerator.
- Take a pressure cooker and add in the marinated meat along with the juices. Remember we did not add any salt in this recipe. The marinade sauces has enough salt and that will be more than enough. so NO SALT. Cover the cooker and cook for 6 minutes in medium heat. You should get about 6 whistles. Switch off the flame after 6 whistles and allow it to rest for 10 minutes before opening. Let the pressure from the cooker release manually.
- Take a pan and add in the cooked chicken mixture. Let it simmer for a couple of minutes. Add in the cornstarch slurry. Add in 2 tablespoon of butter. Saute for a couple of minutes. Remove from heat and garnish with spring onions.
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