Spicy Honey Chicken Drumsticks

Ingredients

• 10 Chicken drumsticks (Approximately 2 kg total; use pieces of similar size)
• 0.5 cup Honey (Preferably wildflower honey)
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tbsp Dried chile flakes (The author uses Aleppo pepper; it can be substituted with another type of dried chile flake)
• 0.5 tsp Ground cayenne pepper (Adjust to taste; adds extra heat)
• 2 tbsp Gochujang chile paste (The transcript pronounces it ambiguously; it is interpreted as gochujang)
• 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)
• Salt (To taste; the soy sauce already adds saltiness)

Steps

1. 1

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

2. 2

   Prepare the marinade: in a bowl, combine the honey, onion powder, garlic powder, chile flakes, cayenne pepper, and gochujang.

3. 3

   Halve the habanero and remove the seeds. Place it in a blender along with the rice vinegar and soy sauce.

4. 4

   Blend the habanero with the liquids until finely puréed. Do this carefully and avoid splashing the mixture; do not touch your eyes.

5. 5

   Pour the habanero mixture into the bowl with the remaining marinade ingredients and whisk until fully combined.

6. 6

   Pour the marinade into the bag with the chicken. Massage the outside of the bag to coat all the pieces evenly.

7. 7

   Squeeze out as much air as possible, seal the bag, and refrigerate. Marinate for anywhere from no time at all to overnight; ideally for 2 to 3 hours. Turn the bag over a couple of times during marinating.

8. 8

   When ready to cook, preheat the oven to 400 °F (200 °C). Transfer the chicken and all the marinade to a baking dish approximately 9 × 13 inches (23 × 33 cm).

9. 9

   Arrange the drumsticks in a single layer, leaving space between them. Wipe away any drips from the outside of the dish.

10. 10

    Bake on the center rack for 20 to 25 minutes.

11. 11

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

12. 12

    Return the dish to the oven and continue baking, turning or basting the chicken every 15 to 20 minutes, until fully cooked. The total cooking time will be approximately 45 to 60 minutes, depending on the size of the pieces.

13. 13

    Check for doneness by piercing the thickest part with the tip of a knife: it should slide easily down to the bone, and the meat should separate cleanly. For greater safety, verify that it reaches 165 °F (74 °C) internally.

14. 14

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

15. 15

    Pour the sauce from the baking dish into a skillet. Cook over medium-high heat for approximately 3 minutes, until reduced and slightly thickened.

16. 16

    Remove the sauce from the heat. Remember that it will thicken to approximately twice its consistency as it cools; do not reduce it too much while hot.

17. 17

    Pour the reduced sauce over the chicken drumsticks and finish with the fresh scallions. Serve hot.

Notes

The marinade can be prepared in advance, and the chicken can marinate for up to overnight. The sauce will be more liquid while hot and will thicken as it cools. Serve with a cold, tangy potato salad or another refreshing side dish. This technique also works with thighs, wings, or breast; if using breast, avoid overcooking it.

Nutrition per serving

• main course
• chicken
• baked
• spicy
• sweet and sour
• family cooking
• gluten-free
• high-protein