Friday, April 6, 2012

PW's Asian Hot "drumsticks"

Howdy. This was a fun and different dinner I made last night. I made a mental note while watching one of the Pioneer Woman's shows on the foodnetwork when she did Superbowl party food, including Asian Hot Wings. So the other day while at grocery I saw these beautiful big Chicken drumsticks on sale, and thought I'd love to make a dinner vs. appetizer with a similar recipe. Especially after I bought PW's newest cookbook, that has the Asian Hot Wings as well as Peach-whisky BBQ drumsticks. I used the "sauce" recipe from the wings, and the chicken cooking method from the drumsticks; served it with white rice and steamed zucchini --- and voila, a tasty meal, indeed. The drumsticks were cooked low and slow (300 degrees for 1.5 hours) and the result was a completely tender juicy meat. I will use this same method in future for drumsticks with just bbq sauce. The sauce was delicious, and I didn't have the guts to make it as spicy as hers. I used 1 tsp vs. 1 tbsp. of red pepper flakes. And I used 1/2 of jalepeno vs 3-4 whole hotter peppers. My sauce still had kick, but suitable for me and Pearce (our 2 yr. old).

I used half of the sauce and brushed it on the drumsticks before baking. By the end it had kind of melted all to the bottom of the pan. I saved the remaining sauce to spoon on top for serving.

Here is my adapted version of PW's Asian Hot Wings

10 plump chicken drumsticks
2-3 Tablespoons butter
3/4 cup plum jelly (this was really hard to find. I called 3 grocery stores before finding it.)
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons chopped fresh ginger
2 tablespoons chopped red onions
1 tablespoon chopped garlic
1 teaspoon red pepper flakes
1/2-1 jalapeno, minced

1.  Preheat oven to 300 degrees. Heat butter in a large frying pan over medium-high heat. Place chicken in pan skin side down. Brown both sides, then move to large baking dish.
2.  Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar. Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.
3.  Brush/spoon the sauce over the top of each drumstick, reserving some sauce for serving.
4.  Cover and put dish in oven. Cook for 1 1/2 hours, then remove from oven.
5.  Serve chicken in dishes, and then spoon extra sauce over the top. Served with white rice and steamed zucchini.