Sweet and Spicy Chicken Drumsticks
Crispy chicken drumsticks coated in a sweet and spicy Asian-inspired glaze made with Sriracha, rice vinegar, and mirin. The drumsticks are dredged in rice flour for extra crunch before being baked and tossed in the sticky sauce.
Ingredients
- •½ cup Sriracha
- •½ cup unseasoned rice vinegar
- •¼ cup mirin
- •¼ cup red currant jelly
- •12 piece large chicken drumsticks
- •2 teaspoon Kosher salt
- •1 cup rice flour
- •1 tablespoon cornstarch
- •Ingredient info: Sriracha
- •mirin
- •and rice flour can be found at many supermarkets and at Asian markets.
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
60 min
- 3.
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.
60 min
- 4.
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.
9 min
