Orange Glazed Chicken Drumsticks

Here’s a great and cheap weeknight recipe. You can make it with any cut of bone-in chicken, but I use the extra-cheap chicken drumstick family packs. Preheat the oven to 400 and throw some rice on to cook.

1 large package chicken drumsticks
2 -3 oranges, juiced (or 3/4 c. OJ)
zest of one orange
1/4 c. vinegar, any kind
3 Tbsp. brown sugar
1 Tbsp. molasses
1 tsp. soy sauce
1 tsp. salt
1 tsp. white pepper
1/2 tsp. ground ginger
1/4 tsp. cayenne
1 pinch allspice or cloves

Combine the above to make 1 1/2 c. liquid. Add more vinegar or some broth if it’s not enough. Simmer on the stove until the liquid reduces by 1/2. Taste the sauce and adjust the seasonings as necessary. Turn flame to lowest setting and whisk in:

3 Tbsp. sherry (or cold water) combined with
1 heaping Tbsp. cornstarch

Once the sauce thickens, pour it into a large bowl. Pat the chicken dry and place it in the bowl. Add:

1/2 medium red onion, finely chopped
1 medium red pepper, finely chopped (optional)
3 cloves garlic, minced

Toss the chicken, vegetables, and sauce together until the chicken is well coated. Grease a shallow baking dish and place the chicken in it, spooning the remaining sauce over it. Bake for 45 minutes (maybe less–just until chicken is cooked through) at 400, occasionally basting with the glaze. Remove the pan and then run it under the broiler for 5-8 minutes. Turn the chicken pieces and spoon sauce over, and then broil for another 5-8 minutes.

You could save time by boiling the chicken first, applying the glaze, baking for only 10-or-so minutes and then doing the broiling step.

I serve this with rice and stir-fried veggies (just veggies, garlic, soy sauce, and sesame oil). It’s tasty and zingy and looks great on a plate. It’s also good for potlucks and can be made with chicken wings or drummies as an appetizer.