Sweet and Spicy Chicken Drumsticks

Ingredients for Sweet and Spicy Chicken Drumsticks

• 120ml Sriracha

• 120ml unseasoned rice vinegar

• 60ml mirin (sweet Japanese rice wine)

• 60ml red currant or strawberry jelly

• 12 large chicken drumsticks

• Kosher salt

• 130g rice flour

• 1 tablespoon cornflour

• Ingredient info: Sriracha, mirin, and rice flour can be found at many supermarkets and at Asian markets.

Bring Sriracha, rice vinegar, mirin, and jelly to a boil in a small heavy saucepan over high heat. Reduce heat to medium; simmer, adjusting heat if necessary, until mixture is thick and reduced to 180ml , about 10 minutes. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.

Place drumsticks in a large bowl and season generously with salt. Cover and refrigerate for 1 hour. Preheat oven to 232°C. Whisk rice flour and cornflour in a medium bowl. Place a wire rack on a rimmed baking sheet. Using a paper towel, pat drumsticks dry. Dredge in rice flour mixture, shaking off excess. Arrange on prepared rack.

Roast drumsticks, turning frequently, until skin is browned and crisp, 50-60 minutes. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill. Rewarm in a 232°C oven for 10-15 minutes before continuing.

Combine hot drumsticks and 60ml sauce in a large bowl; toss to coat. Return drumsticks to rack and roast, turning once, until skin is crisp and sauce is beginning to brown, 8-9 minutes. Brush with additional sauce and serve remaining sauce alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.