Chicken Drumsticks With Asian Barbecue Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a Grace Parisi recipe from F&W Magazine, October 2009 edition. Instead of using a traditional American barbecua sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisins sauce, rice vinegar and ginger. Wine suggestion: Ripe, spicy Malbec from Argentina 2007 Bodega Septima. From: 15 Rules for Great Wine and Food Pairings, Published October 2009. Ingredients:
2 tablespoons vegetable oil |
1 teaspoon chinese five spice powder |
16 chicken drumsticks (3 pounds) |
salt |
fresh ground pepper |
3/4 cup hoisin sauce |
1/4 cup sweet asian chili sauce or 1/4 cup hot pepper jelly |
1/4 cup unseasoned rice vinegar |
1/4 cup chicken stock or 1/4 cup chicken broth |
2 tablespoons minced fresh ginger |
2 large garlic cloves |
1 teaspoon toasted sesame oil |
1 cup toasted sesame seeds |
Directions:
1. Preheat the oven to 425F°.
2. In a large bowl, mix the vegetable oil with the five-spice powder.
3. Add the chicken, season with salt and pepper and toss.
4. Arrange the chicken on a foil-lined baking sheet.
5. Roast for about 35 minutes, turning twice, until cooked.
6. Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth.
7. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
8. Transfer the chicken to a bowl and toss with the sauce, until completely coated.
9. Preheat the broiler and position a rack 8 inches from the heat.
10. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
11. Add the sesame seeds to a bowl.
12. Dip the chicken in the seeds to coat; serve.
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