Sweet and Spicy Chicken Drumsticks
Sweet and Spicy Chicken Drumsticks might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 403 calories, 28g of protein, and 15g of fat. If you have unseasoned rice vinegar, strawberry jelly, kosher salt, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Bring Sriracha, rice vinegar, mirin, and jellyto a boil in a small heavy saucepan overhigh heat. Reduce heat to medium; simmer,adjusting heat if necessary, until mixtureis thick and reduced to 3/4 cup, about 10minutes. DO AHEAD: Can be made 1 weekahead. Cover; chill. Rewarm before using.
Place drumsticks in a large bowl andseason generously with salt. Cover and refrigerate for 1 hour.Preheat oven to 450°F.
Whisk rice flourand cornstarch in a medium bowl.
Place awire rack on a rimmed baking sheet. Usinga paper towel, pat drumsticks dry. Dredgein rice flour mixture, shaking off excess.Arrange on prepared rack.
Roast drumsticks, turning frequently,until skin is browned and crisp, 50-60minutes. DO AHEAD: Can be made 1 dayahead.
Let cool, cover, and chill. Rewarmin a 450°F oven for 10-15 minutes beforecontinuing.
Combine hot drumsticks and 1/4 cupsauce in a large bowl; toss to coat. Returndrumsticks to rack and roast, turning once,until skin is crisp and sauce is beginning tobrown, 8-9 minutes.
Brush with additionalsauce and serve remaining sauce alongside.