Day 328: Sticky, Spicy Drumsticks
I’m not really sure what we had for dinner tonight, to be honest. Or whether we technically did have dinner – we kind of skidded right through and suddenly it’s after 10 and I’m making creme brulee and curried squash soup, which would have actually made a fine dinner. I have two events tomorrow that require food, and because I didn’t get the final details of one until around 4 I headed out to grocery shop over dinnertime, thinking I was smart to go during the Grey Cup. It seems a lot of people had the same kind of smarts.
I made some chicken drumsticks for the occasion (Grey Cup) – threw them in the Crock Pot and sort of forgot about them, except for the occasional waft that crept by my nose. I am a big fan of chicken wings, but not a fan of all that skin and fat, which is really all there is to a chicken wing. If you pull the skin off of chicken legs they are far less in fat, have much more meat, and you can still eat them with your fingers. Try them with any kind of wing sauce and cook them in the oven, on the grill or in the slow cooker.
These are reminiscent of sweet and sour chicken, but with a spicy kick. Use less hot sauce if you’re feeding kids; more if you like to live dangerously. These do the trick when I’m craving a big sticky basketful of chicken wings. Cook them under the broiler or throw them on the grill for a smokier flavour.
Sticky, Spicy Drumsticks
AuthorJulie
Combine everything but the drumsticks in a medium bowl. Add the drumsticks and stir to coat.
Grill or broil the drumsticks, brushing with marinade, for about 20 minutes or until cooked through. If there is extra marinade, bring it to a boil in a small pot and simmer for a minute, until thoroughly cooked. Serve with the drumsticks for dipping.
Makes 8 drumsticks.
Ingredients
Directions
Combine everything but the drumsticks in a medium bowl. Add the drumsticks and stir to coat.
Grill or broil the drumsticks, brushing with marinade, for about 20 minutes or until cooked through. If there is extra marinade, bring it to a boil in a small pot and simmer for a minute, until thoroughly cooked. Serve with the drumsticks for dipping.
Makes 8 drumsticks.
I’ve been making homemade chicken wings for years! I buy them at the store, cut them, take the skin off (which I have down to a science now), season them, and bake them in the oven. My husband love them soaked in Franks Redhot and I add some seasoning to them. I much prefere them without skin because the meat has way more flavor! It’s a little more work than the boxed wings but so worth it!
Love the sound of that biscotti by the way!! 😉
I love drumsticks – so delicious and moist and so economical. The perfect food for the times!
My husband will love the sticky spicy drumsticks. He’s a huge chicken wing fan and I’m trying to ween him onto healthier alternatives.
These look great and I’m sure will satisfy his need for finger-lickin’ good chicken.
Hi Julie! I am adding those chicken wings to my menu this week. They sound amazing! I was wondering if you could tell me how long you had them in the crock pot? I’d like to cook them that way this weekend. And did you just throw in the sauce over the wings and let them simmer?
Thank you, and I LOVE your site! The photos are amazing.