Growing up, I only wanted the drumsticks when the famous red & white bucket would make its way home. Somewhere in my early 20’s, bags of the frozen boneless skinless chicken breast made its way into my fridge; they’re easy and can be cooked in a million different ways. Around Labor Day this year I was in the supermarket and saw a package of drumsticks. How had I forgotten about my first love?
A 4.5 pound package came home with me that day.
This recipe is from Food Network Magazine, September 2011.
No substitutions were made.
Jacob’s Apple-Honey Drumsticks
12 skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 c apple juice
1/2 c apple cider vinegar
1/4 c low-sodium soy sauce
2 tsp honey
Grated zest of 1 lemon
1/8 to 1/4 tsp red pepper flakes
2 tsp sesame seeds (optional)
1 tblsp unsalted butter
Preheat the oven to 450 degrees. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.
Meanwhile, make the sauce. Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a boil in a large skillet over med-high heat. Reduce the heat to med-low and simmer until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.
Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.
I could not get this sauce to set up correctly. I’m not sure if I used the wrong type of pan, didn’t set the heat correctly, or what; but it didn’t work. On the plus side? The taste of the sauce is great! Sweet and spicy with a little heat from the red pepper.