Ramsay's Sticky Chicken Drumsticks
photo by Michelle Berteig
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
10 drumsticks
- Serves:
- 5
ingredients
- olive oil, to drizzle
- 10 chicken drumsticks
- sea salt and black pepper
-
GLAZE
- 6 tablespoons honey
- 3 tablespoons fish sauce
- 4 teaspoons soy sauce
- 1 1⁄2 lemons, juiced
- 3 tablespoons rice wine vinegar
- 4 teaspoons sesame oil
directions
- Heat the oven to 400°F Lightly oil a large baking dish.
- Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes.
- Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined.
- Take the chicken out of the oven and pour over the glaze, to coat each drumstick.
- Return to the oven and bake for another 20 to 30 minutes, turning several times, until the chicken is tender and nicely glazed. (I do it about every 5 minutes).
- Let the chicken rest for a few minutes before serving.
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Reviews
-
I was very disappointed with this recipe. The fish sauce was just too overwhelming, and the glaze was just too watery and didn't stick to the chicken. I smothered the chicken with hot sauce just so I could eat it and it wouldn't go to waste. My daughter didn't care for it either. Better luck next time Gordon. This recipe won't be staying in my recipe file.
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I made this today. Sorry to say, no offense, Chef Ramsay... but the glaze does not stick. I even tried grilling the legs while basting constantly. The flavor is really good, but the recipe needs some tweeks. I think next time I will try my friends idea of either doing a slurry to add to it, or reducing it futher. Thanks for a flavorful dish, but it was just a bit off for me. (Made for ZWT9)
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As a previous reviewer posted, the glaze was watery and did not stick to the chicken at all. I wouldn't call it a glaze. I followed the recipe exactly as written. The taste was fantastic, though! There was to be a better way to prepare this, perhaps boil down the glaze to reduce the volume so it is more thick and sticky before applying it to the chicken? I will experiment with this, Make for Pink Panthers on the Prowl for ZWT9.
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Tasted just ok as written. I think there was a little too much fish sauce for my taste. BUT, after jazzing up the glaze/sauce in the bottom of the pan - 5 stars! When the chicken was done, I poured all the glaze/sauce into a pan and brought it to a simmer. Then added about 4 tablespoons of Hoison sauce, a splash of rice vinegar, a pinch of red pepper flakes, and a pinch or two of ginger. Let it simmer and reduce to coat a spoon then poured back over chicken. Sooo yummy! Balanced everything out really nicely! First try - wouldn't make again. Jazzed up - a definate keeper!
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RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>