Sticky Maple Soy Chicken Drumsticks |

Description

These drumsticks come out sticky, glossy, and just a little messy. The maple and soy combo hits that sweet savoury balance that makes you keep reaching for one more.

Ingredients

Scale

Chicken

5 chicken drumsticks

Maple Soy Marinade

2 tbsp maple syrup
3 tbsp soy sauce
1 1/2 tbsp apple cider vinegar
2 cloves garlic, minced
1/2 tsp ginger paste
1/2 tbsp oil
1 tbsp red wine

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Instructions

In a baking dish, mix 2 tbsp maple syrup, 3 tbsp soy sauce, 1½ tbsp apple cider vinegar, 2 cloves minced garlic, ½ tsp ginger paste, ½ tbsp oil, and 1 tbsp red wine. Give it a quick stir to combine.
Add the 5 chicken drumsticks right into the dish and turn them so they’re fully coated in the marinade.
Let them sit for at least 30 minutes, but if you’ve got time, closer to 2 hours gives better flavour.
Turn and baste them every so often so nothing sits dry.
Preheat your oven to 350⁰F (180⁰C).
Arrange the chicken in the same dish.
Bake for 30 to 45 minutes, turning the drumsticks at least twice and spooning the marinade over each piece as it cooks.
Check that the chicken is cooked through, and the juices should run clear.
If the glaze looks a bit thin at this stage, don’t worry, it will thicken up.
Turn the oven to convection or roast and cook for another 5 to 10 minutes.
Keep a close eye here, as the sugar in the maple syrup can catch quickly.
Keep basting so the sauce turns sticky and coats the drumsticks nicely.
Let the chicken rest for about 5 minutes before serving so the juices settle and the glaze clings better. Spoon any extra sauce from the pan over the top.
Serve with steamed spaghetti squash tossed with butter and freshly grated Parmesan.
The mild squash balances the sweet, salty chicken really well.