Spicy drumsticks

(Food styling/karoline boehm goodnick; Pat greenhouse/globe staff)
By Lisa Zwirn
Globe Correspondent / January 14, 2009

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Serves 6

Drumsticks, the lower part of the chicken leg, often come in large value packs at the supermarket. The moist, dark meat can stand up to a spicy-sweet sauce. Here, hot chili sauce (Sriracha brand has pleasant heat) is mixed with honey, a little oil, lime juice, and garlic and tossed with the chicken. Marinate for a few minutes or a few hours. Then roast the drumsticks slowly until the skin is crisp and golden.

3 tablespoons hot chili sauce, such as Sriracha
3 tablespoons honey
2 tablespoons canola oil
Juice of 1 lime
2 cloves garlic, finely chopped
Salt, to taste
12 large chicken drumsticks
Canola oil (for the sheet)
1. In a large bowl, combine the chili sauce, honey, oil, lime juice, garlic, and salt. Add the chicken and toss well to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes or up to a few hours.

2. Set the oven at 350 degrees. Lightly oil a large rimmed baking sheet.

3. Arrange the drumsticks on the sheet. Spoon the leftover marinade in the bowl over the drumsticks.

4. Roast the chicken for 55 to 60 minutes or until it is cooked through and the skin is browned. Sprinkle with more salt, if you like.

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