I’ve been on a bit of a honey kick lately, along with a dark meat thing after years of eating only chicken breasts. This simple, easy recipe combines them both for a tasty main dish that’s both sweet and spicy. Don’t like the heat? Just leave out the pepper.
My kitchen was on the chaotic side, full of kids and grand kids and everyone else, when I made these and somehow I didn’t get a shot of the ingredients. I remember setting it up but I have no idea what happened after that. Oh well, it’s a short and simple list anyway.
- Drumsticks (or thighs)
- Soy Sauce, 1/3 cup
- Cider Vinegar, 1/3 cup
- Honey, 1/3 cup plus plenty more for drizzling
- Garlic, 1 head
- Crushed Red Pepper Flakes
And have you seen this nifty trick from Saveur for peeling mass amounts of garlic? It really does work. It took me a little longer than ten seconds but it sure is easier than crushing and peeling each one individually.
Bake for 30 to 45 minutes, until the chicken is done and the skins are a little browned. Baste a couple of times with the sauce but don’t rinse off all that sticky honey goodness.