Simple, yet special, recipes for the home chef.

Sriracha Apricot Chicken Drumsticks

Sriracha + Chicken = YES PLEASE. (Sriracha-Apricot Chicken Drumsticks)

Who likes sriracha? Seems like everybody does recently. Between sriracha and it’s awesome cousin, sambal oelek, I add a bit of spice to pretty much everything I eat, including stir-frycurry chicken noodle soup, and bizarro hashes I make up for breakfast . When I saw a recipe in Bon Appetit for some sweet and spicy chicken drumsticks utilizing my favorite condiment, I had to try it.

In this recipe, the first step is very important. When you salt the chicken and let it stand, the salt draws out some of the moisture from the chicken skin. That allows the skin to get extra-crispy in the oven. The crispy skin combined with the sweet, sour and spicy Asian-inspired sauce makes this chicken a perfect easy meal. This sriracha apricot chicken can also be made with chicken wings, which would be a fun party food!

Oh, and be careful when you’re washing dishes, and don’t accidentally breathe in a Sriracha-steam-dish soap cloud like I did. That was bad news bears.

Sriracha + Chicken = YES PLEASE. (Sriracha-Apricot Chicken Drumsticks)

Sriracha-Apricot Chicken Drumsticks

Yield: 2 servings

Sriracha-Apricot Chicken Drumsticks

Ingredients

  • 4 chicken drumsticks
  • 1-1/2 teaspoons kosher salt
  • 1/4 cup brown rice flour
  • 1 teaspoon cornstarch
  • 1/4 cup sriracha
  • 1/4 cup rice vinegar
  • 2 tablespoons mirin
  • 2 tablespoons apricot preserves
  • 1 tablespoon toasted sesame seeds

Instructions

  1. In a large bowl, toss chicken with salt. Cover and refrigerate 1 hour.
  2. Preheat oven to 450 degrees F. In a medium bowl, stir together flour and cornstarch. Pat chicken dry with paper towel. Lightly dredge chicken with flour mixture; place on wire rack set over rimmed baking pan. Roast 55 minutes or until skin is browned and crisp; turning every 15 minutes.
  3. Meanwhile, in small saucepot, combine sriracha, vinegar, mirin and preserves. Heat to boiling over high heat; reduce heat to medium and simmer 10 minutes or until thickened.
  4. Brush chicken with some sriracha mixture; roast 8 minutes longer or until sauce begins to brown. Sprinkle with sesame seeds and serve with remaining sauce.

Adapted from Bon Appetit

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20 Responses to “Sriracha Apricot Chicken Drumsticks”

  1. apuginthekitchen.com — March 7, 2013 at 10:18 pm

    All I can say is YUM!!

    Reply

  2. why_in_the_heck — March 8, 2013 at 3:53 am

    This looks so good! I love sriracha. Definitely in the cards dinner soon.

    Reply

  3. Melinda Todd — May 13, 2013 at 11:44 am

    Sounds yummy. I’ve never heard of mirin, what is it? Where would I find it?

    Reply

    • Lori | Foxes Love Lemons replied: — May 13th, 2013 @ 12:18 pm

      Hi Melinda, thank you! Mirin is a sweet Japense rice cooking wine. It should be available in the Asian section of most grocery stores, and it’ll last forever in your pantry. If you don’t find it, apple juice would probably be a good substitute in this recipe!

  4. Melinda Todd — May 13, 2013 at 3:44 pm

    Sounds yummy. I’ve never heard of mirin, what is it? Where would I find it?

    Reply

  5. Lori @ Foxes Love Lemons — May 13, 2013 at 4:18 pm

    Hi Melinda, thank you! Mirin is a sweet Japense rice cooking wine. It should be available in the Asian section of most grocery stores, and it’ll last forever in your pantry. If you don’t find it, apple juice would probably be a good substitute in this recipe!

    Reply

  6. CAP — June 3, 2013 at 7:54 pm

    Just made this tonight, used thighs, DELISH! Saved the extra sauce, will use on wings later in the week!

    Reply

    • Lori | Foxes Love Lemons replied: — June 4th, 2013 @ 9:19 am

      I’m so glad you liked it, CAP! I’ve been meaning to make it again sometime soon. I might try it on the grill. Hope Sriracha isn’t flammable. haha :)

  7. CAP — June 3, 2013 at 11:54 pm

    Just made this tonight, used thighs, DELISH! Saved the extra sauce, will use on wings later in the week!

    Reply

  8. Lori @ Foxes Love Lemons — June 4, 2013 at 1:19 pm

    I’m so glad you liked it, CAP! I’ve been meaning to make it again sometime soon. I might try it on the grill. Hope Sriracha isn’t flammable. haha :)

    Reply

  9. GaHazmedic — October 26, 2013 at 1:01 am

    How do you think it would be with orange instead of apricot preserves?

    Reply

    • Lori | Foxes Love Lemons replied: — October 26th, 2013 @ 11:31 am

      Oh, orange would definitely be delicious! I think the original Bon Appetit recipe calls for strawberry to something, even.

  10. Dean Weinert — November 12, 2013 at 12:56 am

    im making this as we speak, but substituting the apricot preserves with some apricot pepper jelly i made a couple months back. this might get a bit too spicy… I’ll report back if i dont die from the heat :D

    Reply

    • Lori | Foxes Love Lemons replied: — November 12th, 2013 @ 9:49 am

      Oh wow, that sounds really spicy, but also really delicious! How did it turn out?

  11. nmhutchison — February 1, 2014 at 4:39 am

    YUM! I’ve been craving some type of dish that incorporate chicken legs or wings with a yummy sauce that’s likely to drip down my chin in complete satisfaction, easy and quick to prepare as I have a six-week-old to take care of …. I think I found what I was looking for. Oh, and the Super Bowl is tomorrow night and who doesn’t love some tasty chicken to go with their football game?! I will be making this ASAP. Thanks for sharing. =)

    Reply

  12. Lori | Foxes Love Lemons — February 1, 2014 at 5:36 pm

    So glad you found this recipe, Nicole. I love chicken drumsticks every once in awhile – they have so much flavor!

    Reply

  13. Mere — February 5, 2014 at 5:53 pm

    Any suggestions on how to make this a make-ahead dish? I’d like to serve these for a shower I’m hosting, but I’d much rather warm them than bake them day of.

    Reply

    • Lori | Foxes Love Lemons replied: — February 5th, 2014 @ 6:01 pm

      Hi Mere :) The good news is that drumsticks are really good when pre-cooked and then re-heated – the meat stays moist. I would bake them about 45 minutes the day before the shower (and prep the sauce that day, too). Let them cool a few minutes at room temp, and then throw them in the fridge on a wrapped baking pan, if it can fit.

      Then the day of the party, I would pre-heat the oven, brush them with sauce and bake them another 10-15 minutes (use a probe thermometer to make sure they come to 165 degrees F).

      Another option would be to have them fully cooked (and lightly sauced) before, and keep them warm in a large slow cooker. Maybe make a bit of extra sauce so you can serve it alongside.

  14. Pat — September 9, 2014 at 6:57 pm

    Yum, just finished eating these. They were delicious and not as spicy as I expected/worried, just the right amount. I substituted homemade peach preserves that I made from  a can of peaches in the cupboard.  I can’t believe how crispy the skin turned out! Definitely going to rave about these to friends. I will certainly make these again. 

    Reply

    • Lori Yates replied: — September 9th, 2014 @ 8:37 pm

      Hi Pat! So glad these turned out so well for you. I love the idea of using peach preserves. Isn’t it amazing how the flour/cornstarch baking technique gets the skin so crispy? So glad I learned that from Bon Appetit, because I use that trick all the time now!

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