By threeovens on February 11, 2013
Photo by Hippie2MARS
Photo by Hippie2MARS
"I like to make the more cost-friendly chicken drumsticks in the same manner I use to make chicken wings. I bake them in the oven, then toss them in a tasty sauce."
Serving Size: 1 (226 g)
Servings Per Recipe: 4
"We really enjoyed the chicken drums prepared this way. The chicken was juicy, tender and beautifully cooked with a nice light glaze. It had great flavor and the heat ratio was perfect, with a nice subtle lingering. I did use the optional sesame seeds but omitted the celery ribs. A very comforting and satisfying meal, served with mashed potatoes and honey glazed carrotes. Great use of contest ingredients, good luck in the contest."
"This was a complete miss for us. The sauce didn't "stick" to the chicken and was too mildly seasoned to give much flavor. It wasn't terrible, but it didn't impress us either."
"I made this for Dining on a Dollar contest. I just happened to have drumsticks and ponzu....well I actually had everything I needed on hand, so it was an easy decision to make this recipe. I had a bit of trouble with the sauce. I cooked it for quite a while, and it never really stuck to the back of the spoon...it never got "sticky". Since it had cooked down quite a bit, I decided to go ahead and sauce the chicken before the sauce cooked away to nothing. The chicken turned out pretty good, although my sauce just wouldn't "stick". So I ended up just dunking the chicken in the sauce that collected in the cooking pan. Thanks for posting and good luck in the contest!"
"I only had 5 skinless chicken legs and did have extra sauce. This is really yummy and very easy to make. The bell pepper and onions were placed in the Vita-Mix along with the remaining sauce ingredients. After the chicken was cooked through it was cooked in the sauce for several minutes and glazed nicely. This was served on top of Chinese Black Rice and some of the sauce spooned on top. The sriracha sauce gave it a nice kick. I can see myself making this one again. Made for Dining on a Dollar February 2013."