Spicy Honey Chicken Drumsticks

Ingredients

• 10 chicken drumsticks (Approximately 2 kg total; thighs, wings, or breasts can also be used, adjusting the cooking time.)
• 0.5 cup honey (Wildflower honey is recommended, although any honey may be used.)
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp Aleppo pepper flakes (Can be substituted with other dried chile flakes.)
• 0.5 tsp ground cayenne pepper (Adjust to taste; it adds extra heat.)
• 1 tbsp gochujang (Korean fermented chile paste.)
• 1 habanero chile (Halved and seeded. Handle carefully and avoid touching your eyes.)
• 0.25 cup rice vinegar
• 0.25 cup soy sauce
• 2 tbsp fresh scallions (Chopped or finely sliced, for garnish.)

Steps

1. 1

   Place the chicken drumsticks in a large resealable bag. Put the bag inside a bowl to contain any possible leaks.

2. 2

   In a bowl, combine the honey, onion powder, garlic powder, Aleppo pepper flakes, cayenne pepper, and gochujang.

3. 3

   Place the halved, seeded habanero in a blender or food processor cup. Add the rice vinegar and soy sauce.

4. 4

   Blend the habanero with the liquids until finely broken down. Work carefully and avoid splashing the mixture; do not touch your eyes.

5. 5

   Pour the habanero mixture into the bowl with the honey and remaining ingredients. Whisk until you have a uniform marinade.

6. 6

   Pour the marinade into the bag with the chicken. Seal the bag, removing as much air as possible, and massage the bag from the outside to coat all the drumsticks evenly.

7. 7

   Refrigerate the chicken for anywhere from 0 minutes to overnight. For good flavor, let it marinate for approximately 2 to 3 hours, turning the bag a couple of times during that period.

8. 8

   Preheat the oven to 400 °F (200 °C). Arrange the marinated drumsticks in an approximately 9 × 13-inch baking dish, in a single layer with space between the pieces.

9. 9

   Bake the dish in the center of the oven for 20 to 25 minutes.

10. 10

    Remove the dish and turn the drumsticks over. You can also leave them in place and baste them with the sauce, but turning them helps them brown evenly.

11. 11

    Return the chicken to the oven and continue baking, turning or basting it with the sauce every 15 to 20 minutes, until approximately 1 hour has elapsed or until fully cooked. The cooking time will depend on the size of the pieces; the meat should pull easily away from the bone and reach at least 165 °F (74 °C) in the thickest part.

12. 12

    Transfer the cooked drumsticks to a serving plate and loosely cover them with aluminum foil to keep them warm.

13. 13

    Pour all the sauce from the baking dish into a skillet. Cook it over medium-high heat for approximately 3 minutes, until reduced and slightly thickened. Do not reduce it too much: it will thicken approximately twofold as it cools.

14. 14

    Remove the sauce from the heat and pour or spoon it over the chicken drumsticks.

15. 15

    Garnish with fresh scallions and serve hot. To eat them, hold them by the bone like a drumstick and, if desired, serve them with a cold, tangy, herb-filled potato salad.

Notes

The exact ingredient quantities do not appear in the transcript; the measurements were estimated for 10 drumsticks. The chicken can be marinated for anywhere from no time to overnight, although 2–3 hours is ideal. The sauce thickens as it cools. Serve with something cold, tangy, and refreshing, such as potato salad or coleslaw. Refrigerate leftovers for up to 3 days and reheat until piping hot.

Nutrition per serving

• main course
• chicken
• baked
• spicy
• sweet and sour
• American cuisine
• gluten-free
• high-protein