Sweet and Sticky Grilled Drumsticks

"From Martha Stewarts Everyday Foods"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Theresa M. photo by Theresa M.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by diner524 photo by diner524
photo by Aunt Paula photo by Aunt Paula
Ready In:
1hr 10mins
Ingredients:
8
Yields:
2 ea
Serves:
4
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ingredients

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directions

  • Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.
  • Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes.
  • Let cool.
  • Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
  • Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.)
  • Place drumsticks on grill, and brush with sauce.
  • Close cover, and grill 4 minutes.
  • Flip chicken, and brush with sauce.
  • Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.
  • Season with salt.

Questions & Replies

  1. What are the 2 tablespoons of dark brown sugar used for? There is no mention what to do with them.
     
  2. How can you modify to make in the oven or cooktop!
     
  3. Can I skin the leg instead of leaving the skin on?
     
  4. Can you use chicken wings and small drumsticks and service as appetizers?
     
  5. You mention brown sugar twice, once it calls for a cup then it calls for 2 Tablespoons. Which is it?
     
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Reviews

  1. Great recipe! I was short on time, so to speed things up, I cooked the chicken with the sauce when the sauce had thickened. I then finished it up in the grill flipping it once and it came out perfect!<br/>I also didn't have red wine, so I used chicken stock instead.<br/>Will make this again for sure:)
     
  2. Delicious and so easy. I didnt have red wine on hand so I used beer and baked it at 400 for 45 minutes after the sauce became sticky...so good. Thanks for posting the recipe.
     
  3. I was at a complete loss with what to do with my chicken breasts for dinner, so I turned to this recipe. Naturally, 5 minutes into preheating my gas grill, the gas ran out, so I was forced to use the oven. I baked my thawed chicken breasts skin side down at 400 for 30 minutes. Then I flipped them right side up, made the slash marks in the skin and flesh, coated the breasts with the sauce, and cooked another 15 minutes (they were VERY large chicken breasts, bone-in), basting with the sauce every 5 min. I took them out, poured the rest of the sauce on, and let sit for about 10 minutes until we were sitting down to eat. Holy cow, the taste is absolutely amazing. DH and I LOVED this- I am adding ti to our regular rotation. I can't wait to do these on the grill! Thanks for posting!
     
  4. This is a great recipe, and it was especially nice to hear the word "charcoal" in the cooking instructions. Charcoal just adds a flavor, that gas just can't compare to.
     
  5. I used the entire chicken. A fresh, small one. Reduced the sugar content. Hubby and I ate almost the whole bird! (shown with a zucchini boat (my own recipe) fresh tomato and garlic bread.
     
    • Review photo by Theresa M.
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Tweaks

  1. Nope
     

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