So the recipe thing is going rather slow. I haven’t been feeling too experimental with cooking this winter, preferring reliable comfort foods this season. Without further ado, here is recipe #7 out of a future 100.
- 12 skin-on chicken drumsticks
- Kosher salt and freshly ground pepper
- 2 cups apple juice
- 1/2 cup apple cider vinegar
- 1/4 cup low-sodium soy sauce
- 2 teaspoons honey
- Grated zest of 1 lemon
- 1/8 to 1/4 teaspoon red pepper flakes
- 2 teaspoons sesame seeds (optional)
- 1 tablespoon unsalted butter
Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.
Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.
Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.
What we did (Ron had a hand in this one)
First of all, when I try new recipes for the first time I try to do them as close to the directions as possible, then I tend to tweak them on following attempts. The only thing we did differently is to cook the chicken on the grill which is where Ron comes in. He is the grill master in this house.
I also took the line “season both sides generously with salt and pepper” too literally. Don’t do this. Generously in my vocabulary means something much different than what it means to whoever wrote this recipe and it turned out way too salty. I think if it weren’t for this it would have turned out great. I will try it again sometime, but I may skip this step.
The apple sauce smells wonderful while cooking and I might make just the sauce for other dishes. I bet it would be awesome on pork or with a Thanksgiving dinner. Mmmmm PORK… I’m getting hungry just typing that.