Baked Asian Style Chicken Drumsticks (Honey, Lemon Soy Sauce)

Friday, March 29, 2013

Chicken drumsticks are great! Inexpensive and delicious at the same time. A little asian fusion twist made these a big hit. They were juicy and sweet/ savory at the same time. If your family likes thighs, this recipe would work great as well. 

I did not make enough--my gang was begging for more so will definitely double this recipe next time.  
This recipe is for about 5 drumsticks. If you want more, double up on the sauce ingredients

I served this with sauteed string beans, sauteed mushrooms/shallots and a lovely heat and eat wild rice (with cherries, pistachios and squash) from Fresh Direct (which is a home delivery service I swear by). 


5 drumsticks 
Whole wheat flour (a few tablespoons)
Juice of one lemon (I used Meyer lemon)
1/4 cup soy sauce (I always use low sodium)
3 tablespoons of honey
1 large ziploc bag

1) Preheat oven to 350. 

I use my Breville convection oven which I can't say enough great things about. If not, regular oven will do just fine. Breville BOV800XL Smart Oven 1800-Watt Convection Toaster Oven with Element IQ

2) Add flour to a galon size ziploc bag. Add  clean washed and dry drumsticks. Zip the bag and toss them around in there till well coated.  You may wish to do this in batches. 

Remove chicken, dump out the remaining flour.  Reserve empty bag.

3) In a microwavable bowl, combine soy sauce, lemon juice and honey. Mix well.  If your honey is too thick, you may want to microwave the mixture for about 20 seconds to get it to thin out and them mix again. 
Pour into bag, add chicken. Toss to coat. Add chicken to oiled baking dish.  I adore this one Le Creuset Stoneware 1-1/2-Quart 9-Inch Square Baking Dish, Cherry
Pour remaining sauce over it.

4) Bake at 350 degrees for about an hour, flipping the drumsticks over a few times (about every 15 minutes).

No comments:

Post a Comment