Saturday, January 28, 2012

Barbecue Chicken drumsticks

We're a wing couple. We could probably recommend a local restaurant based on wings alone. My husband is a wing connoisseur, of sorts, (he says not, but I'm the author here) and technically prefers the drumsticks to the actual wing part of the chicken. Thus, we make drumsticks here.

Every so often we do an appetizer night, and this time, we made almost all new recipes. We had little smokies with cheese, wrapped in croissant dough, spinach dip with French bread, and pineapple wrapped in bacon, brushed with maple syrup, baked to perfection.

And carrots or salad or something. Not really, but if you're searching for the healthy aspect, imagine away. :)

Anyway, checked a number of recipes online, and ended up with a mixture of what we had on hand. Here you go!

(I should mention I write this while sitting next to DH, Jules the dog on one side, Charlie the cat on the other. It's cozy!)

Chicken Drumsticks

1/2 cup maple syrup
1/2 cup ketchup
2 T. Worcestershire sauce
1 T. molasses
1 T. soy sauce
1 T. Dijon mustard
3/4 cup brown sugar
1 T. Old World seasoning from The Spice House, or seasoning salt
1/2 teaspoon paprika
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon cracked black pepper
1/4 teaspoon kosher salt
3 lbs. chicken drumsticks
2 T. olive oil

Preheat oven to 400 degrees. Place a large gallon ziploc bag into a medium sized mixing bowl. Mix all ingredients except oil and chicken in the ziploc-lined bowl, and whisk to blend. Add in chicken, and marinate 15-20 minutes. Line a jelly roll pan with foil, and coat with olive oil. Place chicken on pan, and drizzle with remaining marinade. Bake at 400 degrees for 45 minutes. Enjoy!

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