Ramsay's Sticky Chicken Drumsticks

"Watched Gordon Ramsay make these on Rachael Ray and they looked so good I had to try them - and they rocked! It's from his Healthy Appetite cookbook and they're a regular in my rotation - as soon as drumsticks are on sale, we have them for dinner! Great leftover - if there is any."
 
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photo by Michelle Berteig photo by Michelle Berteig
photo by Michelle Berteig
photo by diner524 photo by diner524
photo by PanNan photo by PanNan
photo by Jubes photo by Jubes
Ready In:
45mins
Ingredients:
9
Yields:
10 drumsticks
Serves:
5
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ingredients

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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

  1. 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.
     
  2. This recipe was a hit with my family. They loved the flavor of the chicken. I had some liquid still in the bottom of the pan but most of the chicken browned nicely. Would post a photo, but can't get it to load from my phone. Thank you for posting. Made for ZWT9
     
  3. 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)
     
  4. 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.
     
  5. 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.&nbsp;<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>
 
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