- 1/3 cup brown sugar
- 1/3 cup chili paste (sambal or similar)
- 2 tsp soy sauce
- 10 drumsticks
I love spice on anything in controlled amounts. These drumsticks are super gooey from the brown sugar caramelizing on the outside. Even with a long cooking time the meat stays moist and won’t dry out. This is by far one of the easiest recipes I have ever created, however the taste is complex and needs nothing more added to it.
Ten minutes before the end of cooking I added to the baking sheet some cut up peppers that I had tossed with red wine vinegar, salt and pepper. The tang from the vinegar on the peppers goes great with the sweet and spicy chicken.
- Preheat oven to 375F
- In a large bowl whisk the brown sugar, chili paste and soy.
- Add in half the drumsticks and toss well to coat all over with the sauce.
- Place those drumsticks on an aluminum lined baking sheet
- Add the other half of the drumsticks to the bowl and repeat last two steps (coating the drumsticks in two batches makes the job easier)
- If any sauce is left in the bowl, drizzle it over the drumsticks
- Place in the middle rack of the oven and bake for 60 minutes.
Making the drumsticks it this fashion will give you a sticky yummy chicken skin. Most of the fat will have rendered out into the pan during the cooking process.
I have also made this recipe in the past using a different method. It gives you a slightly leaner crispier skin.
- Start by boiling the drumsticks in salted water for 5 minutes.
- Preheat your oven to 375F
- Line a baking sheet with aluminum foil.
- Place a rack (such as a cooling rack) on your baking sheet.
- Lay the drumsticks on the cooling rack and bake for 30 minutes.
- Remove the drumsticks from the oven, coat them in the sauce.
- Lay them back on the rack and bake another 30 minutes.
The first method is by far the one that requires the tiniest amount of prep time. The second isn’t that much more effort, it just depends on what time you have, and what you would rather eat as a final product.
For our supper we served the chicken and peppers alongside some barley. It was quite a meal.