Sriracha + Chicken = YES PLEASE. (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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  • http://apuginthekitchen.com/ apuginthekitchen.com

    All I can say is YUM!!

  • http://www.blogger.com/profile/04923694164518090916 why_in_the_heck

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

  • http://profiles.google.com/melindatoad Melinda Todd

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

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    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!

  • CAP

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

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    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 :)

  • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

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

  • Mere

    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.

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      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.