Last week, I had a pack of five chicken drumsticks that I didn’t know what to do with but I knew I had to cook them before I was to travel so that they wouldn’t spoil. Whenever I do not have a clear vision of where I am going with meat I tend to marinate it over night, giving the meat time to get flavour and me some time to be inspired.
The following day instead of being a little bored by these chicken legs I was excited by the smell of spices that I couldn’t wait to devour. Since I had left the skin on, I knew I would do a crispy skin by pan frying the chicken while applying as much weight as possible to it. You may have heard of ‘chicken under a brick’ well I should call these legs ‘Chicken under foil-frying pan-kettle filled with water-my body weight’ because that is precisely how I was able to get my skin nice and crispy. I knew I was going to eat the legs by themselves because I didn’t have much else in the fridge so they definitely needed a sauce. And this sauce is what took them to a whole new level. I wasn’t even making these wings for the blog but I had to share because otherwise I would be doing you a great disservice.
Crisp up the skin.
Live, Love, Eat!
- 5 chicken drumsticks
- 5 garlic cloves
- 1/2 onion, chopped
- 1 tablespoon paprika
- 1 tablespoon chicken seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup honey
- 1 tablespoon ginger, peeled & grated
- 1.5 tablespoons sesame oil
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon Grace Sweet ‘n’ Spicy Sauce (optional)
- 1 tablespoon rice vinegar
- Crush garlic cloves using the flat side of a chef’s knife and put pieces either under the skin of the chicken or pierce holes into the meat and stuff them in there. (I prefer putting the cloves into the meat). Season the chicken with all the ingredients and refrigerate over night.
- Preheat oven at 350°F.
- Add all the ingredients for your glaze into a small pot, bring to boil and simmer until the chicken is cooked.
- In a sauté pan with a little olive oil over medium heat add chicken legs and cover with foil, a frying pan and a kettle filled with water. Press down on the kettle for 5 mins on each side. (Feel free to use another method, just make sure there is a lot of weight on the chicken) You will hear the skin sizzling. On the narrow sides of the chicken legs, do the same thing but for only 3 mins.
- Bake chicken for 10 mins, coat generously in the glaze and devour!
- I wrap the handle of the sauté pan with foil, then I cover the chicken with foil and put it straight in the oven. This way the handle doesn’t melt and I can limit the amount of washing up.