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Oriental Sticky Drumsticks
This is the secret recipe for my sticky oriental drumsticks. Since secrets are overrated anyway, here’s me, spilling the beans on the world wide web! Usually we make these during summer—I’ll reduce and cook down the marinade (read; I boil the heck out of it) and baste the drumsticks while BBQ’ing them, it’s finger-licking delicious! But I figured, with Super Bowl Sunday right around the corner, I’d give them the ole oven test.
I wasn’t sure how this would pan out, seeing as I’ve never cooked them this way, but those fiery little suckers didn’t let me down! Far from it, they were great! Just a little bit of everything all rolled into one. Crispy, sweet, fragrant and spicy—everything a self-honoring drumstick could ever hope to be… and then some.
Ingredients:
2 pounds drumsticks
fresh ginger (thumb size)
2 garlic cloves
1/2 tsp orange zest
2 tbsp orange juice
1/2 tsp Chinese five spice
1 chili pepper
1 tsp sesame oil
1/4 cup mirin (or dry sherry)
1/2 cup honey
2 tbsp fish sauce
5 tbsp soy sauce
Directions:
Few of the things I’m using: fresh ginger, red chili pepper and garlic. The new holy trinity of cooking, as far as I’m concerned.
Grate a thumb-size piece of fresh ginger.
Also grate two garlic cloves and finely chop the chili pepper. This will add a nice bit of warmth, but feel free to tone it down a little if you’re not into spicy foods, like we are.
Another big flavor maker is orange. Wash and grate 1/2 a tsp orange zest and squeeze in 2 tbsp of the juice.
Add 1/2 a tsp Chinese five-spice powder, 1 tsp sesame oil, 2 tbsp fish sauce, 5 tbsp soy sauce, 1/4 cup Mirin (or go for medium dry sherry) and 1/2 a cup honey. Mix it all up.
This was exactly 1 kilo (2 pounds) drumsticks. My preferred marinade method is a big Ziploc bag, but an oven tray works fine as well.
Pour the marinade in with the chicken and leave it in the fridge for at least 3 hours. Preferably longer, overnight even. Make sure to either flip the drumsticks now and then or squeeze the Ziploc bag a little.
I left mine to marinate for 5 hours and transferred them to an oven dish. Decided right then and there to leave them in the marinade. I’m really good at last-minute decisions.
Place the drumsticks in a preheated oven and bake at 350F (175C) for half an hour. Make sure to drizzle some marinade over them every 10 minutes or so.
This is what mine looked like after 30 minutes of oven time.
I flipped them over and took out a little more than half the marinade.
Pop them back in the oven and bake for yet another 30 minutes. You know the drill; make sure to drizzle some marinade on top of them once in a while.
Garnish with sesame seeds and chili pepper rings. These are so good, they’re a really nice break from the regular grilled drumsticks, for when you want to try a different flavor. Want to make me really happy? Serve them with large amounts of Chinese Fried Rice.
| Oriental Sticky Drumsticks | |
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| Directions |
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| copyright © kayotickitchen.com | |
19 Comments »
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That glaze looks so sticky, sweet, and delicious! Perfect for Super Bowl – or really, any day.
I’d say the holy trinity of Asian cooking is spring onions, ginger and garlic and certainly my base for any stir fry. The smell of that combination hitting the hot oil is divine.
Generally, anything that can take garlic can also take ginger, even strict Mediterranean dishes. You have to try it, it really works.
@karohemd:
As much as I like spring onions in Asian cooking, I don’t use them in every dish. This is a combination that I pretty much start out with every time. Love the flavors together. Maybe we need to call it a holy quartet :)
OK ya lost me on the fish sauce due to allergies to fish………….suggestion? or leave it out?
@Doodles:
Just leave it out!
Those look so good! Pairing it with fried rice makes this meal perfect for homemade “take-out” night we have sometimes. Pictures are drool-worthy!
@Rebecca:
I should be doing a Babi Pangang sauce (sweet & sour) posting soon, because combined with the fried rice and the chicken it’s heaven on a plate.
Oh man!! These look AMAZING! Bookmarking this one.
These look positively sinful!
wow! looks so delicious!
This looks similar as my asian lime sauce. You should try to use it on some ribs. Delicious !!!!
I bet my sons would loves those. I will have them read through the recipe to see if they want to try making them.
Oh yum! You are invited to bring those to my house this Sunday and watch the Super Bowl with us. Oh…you can bring the family too, of course. I’ll be watching for ya.
I like the step-by-step photos you always present. They are not only great as photos but present some additional information you won’t get otherwise.
these gems are marinating for a adternoon snack Sunday!!!
Do you know Kay? This is THE BEST chicken marinade I’ve tried in my life!!
…and I wanted to start diet…
I gave these a shot, but I failed somehow! Instead of being sticky and beautiful like the pictures, mine turned out plain and much too sweet. Maybe the problem was that I tried chicken tenders instead of legs. Not enough fat, you think?
Love your blog. :)
@Kristina:
I actually had to look up chicken tenders :)
I can see why it would be way too sweet when combined with chicken like that. The fat drippings and (crunchy) skin prevent the drumsticks from becoming overly sweet.
I wouldn’t use this kind of marinade on boneless chicken breasts either.
Live and learn!