Happy September! I hope you had a relaxing and fun holiday weekend!
We are cooking more Asian food the past couple weeks here at home with the Autumn Moon Festival coming up September 15th. Last year after having a fun dinner at our house, we lit Sky Lanterns outside, and it was a lot of fun!
If you are new to the blog, I have two Chinese daughters, and we have had so much fun celebrating their heritage with some of the special occasions celebrated in China since they were babies.
Today, I have a recipe for you for Sticky Asian Chicken Drumsticks! They are kid friendly, as all finger foods tend to be! 🙂 I found the inspiration for these in my many Asian cookbooks I have collected. We served them recently with Asian Cabbage Salad with Cashews, Hot Jasmine Rice, and for the rest of the family who can have them, some gluten free egg rolls from Feel Good Foods that I buy at the market for in the freezer section.
Sticky Asian Chicken Drumsticks
One of the nice things about this recipe, is the marinade! You make it and add the drumsticks. Then you let it refrigerate at least two hours and up to 24 hours. You have flexibility!
2 1/2 Pounds Chicken Drumsticks (This was 10)
1/2 Cup of Green Scallions (sliced)
1/4 Cup Olive Oil
2 Tablespoons of Garlic Olive Oil (or 2 more of Olive Oil and 2 Cloves of Minced Garlic)
1/4 Cup Honey (the sticky part)
2 Tablespoons of Coconut Aminos (this is a soy sauce substitute)
1 Tablespoon of Chili Powder
1 Tablespoon of Ground Ginger
1 Teaspoon of Sea Salt
1/2 Teaspoon of Ground Coriander
1/4 Teaspoon of Red Pepper Flakes
1/8 Teaspoon of Ground White Pepper
Zest of 2 Limes
Whisk together the marinade ingredients. Add the drumsticks to a baking pan, and coat them all over with the marinade. Cover and refrigerate for 2 to 24 hours.
When ready to cook the drumsticks, Preheat the oven to 350º degrees. Then, heat a large oven safe pan over high heat. Add 2 tablespoons of olive oil to the pan, then the drumsticks taken from the marinade. Brown on each side for approximately 3 minutes. Pour the marinade from the chicken over the chicken you browned, and bake in the oven for 30 minutes, turning after 15 minutes. Bake until the center of the drumsticks reach 165º degrees.
Plate the drumsticks, and drizzle additional sauce from the pan over them at your discretion. 🙂