Spicy Orange Barbequed Chicken Drumsticks




Spicy Orange Barbequed Chicken Drumsticks

 
Absolute comfort food recipe derived from a pineapple barbeque marinade recipe that caught my husband's attention in an issue of the Improper Bostonian, which we'd picked up during a visit to the city. I have never managed to actually read the magazine, two issues of which lie on our coffee table at all times, and was surprised that it had recipes. I was even more surprised when my husband was interested in trying out a recipe that took almost an hour to cook and involved the use of our oven.


It was great to have a spicy twist on the usual barbequed chicken which was paired with a rice pilaf and a bottle of red Cotes Du Rhone wine (since it was dark chicken meat and the barbeque sauce was spicy, the red went well with the food). All in all, it was a fantastic lunch.

Ingredients

7 washed Chicken Drumsticks (with skin)

1 1/2 cups Orange juice

3 tablespoons Barbeque sauce

1 tablespoon Sriracha sauce

1/2 tablespoon Chilli Garlic sauce (this is an extremely spicy sauce - if you'd like more of a balance between tangy and spicy, try a quarter tablespoon or less)

2 tablespoons Ketchup

Method

Preheat the oven to 375 Degrees F.

Mix the orange juice, sauces and ketchup. Heat the combination over low heat - do not bring to a boil. When the sauce is slightly hotter than lukewarm, remove from heat.

Arrange drumsticks in a baking dish and drizzle the entire sauce all over the drumsticks - the drumsticks should be well coated and the extra sauce can soak up the chicken flavours and can be poured over rice or mashed potatoes, great sides to the dish.

Put the baking dish on the topmost rack. Once it's in, cook the drums for 45 minutes to 1 hour - checking to see how brown and crispy you like the skin to be. Turn the baking dish around after 30 minutes.

Once it's done, let it cool for a few minutes before digging in. Pair with a pea pilaf or just potatoes mashed with a little butter and cream. Enjoy!