image-2016-02-03

What’s in the glass: Shiraz, Barossa Valley (Australia)

Weekend, friends and drumsticks; a classic pairing if you’re asking me. And remember, there is only one proper way to eat them: with the hands. So bring out the napkins and get gloriously messy with these drippy, crispy and sticky guys!

In the glass we need something with a touch of sweetness to cope with the sweetness and spiciness of the marinade. But above all, the wine needs to enhance the freedom of Chicken Chewing to the utmost, don’t you think? A juicy and firm Australian Shiraz will perfectly do with it’s slightly sweet and ripe fruit character.

And since we do not have to be classy here, pour the wine in a cup (e.g. the recyclable Govino) for the real wild-and-free eating experience! (A cup?! Have I said that?!)

Ingredients:

  • 12 chicken drumsticks
  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 1/2 cup light brown sugar, packed
  • 4 tablespoons low-sodium soy sauce
  • 6 garlic cloves, minced
  • 2 tablespoon minced fresh ginger
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoon sesame seeds, lightly toasted
  • a few pinches chopped fresh parsley

Method:

In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour this into a large ziplock bag and add the chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours (or overnight), giving the bag a shake whenever you think about it!

Let the drumsticks come to room temperature before you continue. Then preheat the oven to 200°C. Line a rimmed baking sheet with foil and place a cooling rack on top. Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.

While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.

Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade (by using a silicone pastry brush for example). Return into the oven and cook for 10 more minutes. Coat the drumsticks again and return into oven to cook for 5 more minutes, or until an internal temperate of 70°C is reached.

Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.

¡Buen provecho!

Suggestion: Summer temps? Then forget about the oven, use the BBQ instead!

Source recipe: thecomfortofcooking.com

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