Honey, this recipe is a crowd pleaser. Whether you are baking this chicken, in its sweet and savory sauce, or throwing it on the grill after marinating it for hours… your guests will rave about these spicy drumsticks. Some of my friends go wild when I reveal that I’m making this recipe for a gathering. I’m so grateful I came across this recipe and was able to make it my own. Give these drumsticks a try and you’ll see why they are so loved.
Drumsticks are also great for new home chefs who are still learning how to prepare meat properly. I think that is because it is difficult to overcook the dark meat with the bone in. For that reason, this was one of my first go-to dishes. You gotta start somewhere so there’s no shame in learning.
If you’re like me then you might be comfortable with flavor pairings but need to fine-tune timing and the science behind the actual cooking. If that’s the case then you might also enjoy the book Salt, Fat, Acid & Heat by Samin Nosrat. The second half of the book is a cookbook but the first half is a cooking guide that steps away from the limitations of recipes. This book empowers you with the knowledge to make confident cooking decisions. Nosrat breaks down the basics in a delightfully simplified and approachable way (without once being condescending or overly complicated). This is a pleasure to read and it will change the way you feel about cooking.
I typically double this recipe, putting one batch in each Ziploc bag to marinade. It’s quick and easy to make ahead of time. And the longer you let it sit in the sauce the more flavor you’ll have in the meat. Prepare the drumsticks the day before a barbecue and then grill them until there is a nice charring on some corners. Make more than you think you need because it will get eaten. As always — Don’t skimp on the garnishes.