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.

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