Sticky Drumsticks
Adam Perry Lang
Serves 6 to 8
Ingredients
Marinade:
- 9 Tbs fish sauce
- 6 Tbs lime juice + zest of 1 or 2 limes (optional)
- 6 Tbs orange juice + optional zest of one ornage
- 6 Tbs sugar
- 3 Tbs soy sauce
- 3 Tbs chile paste such as Sriracha
- 9 garlic cloves, minced
Glaze:
- 12 garlic cloves, minced
- 6 Tbs sesame oil
- 3 Tbs fish sauce
- 3 Tbs soy sauce
- 6 Tbs brown sugar
- 6 Tbs mirin
- 6 Tbs apricot preserves
- 1 jalapeno, minced
- 1 ½ Tbs chile paste such as Sriacha
Combine the marinade ingredients. Put the drumsticks in large ziplock bags and pour in the marinade. Refrigerate for at least 1 hour, or up to 8. Mix the glaze ingredients together in a small bowl and set aside.
Remove drumsticks from marinade and bake in the oven. It’s ok for them to touch as long as they make a single layer.
After they are cooked, sear the outside of the chicken on a hot grill, glazing them throughout.