Tangerine Ginger Sticky Chicken Drumsticks

• 8 chicken drumsticks
• 1/2 cup tangerine juice
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons chopped green onions for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix tangerine juice, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes if using.
3. 3 Place drumsticks in a baking dish and pour the sauce over them, ensuring they are well-coated.
4. 4 Bake for 30 minutes, flipping halfway through.
5. 5 In a small saucepan, bring the cornstarch slurry to a boil until thickened.
6. 6 Brush the thickened sauce over the drumsticks.
7. 7 Return to the oven and bake for an additional 5 minutes.
8. 8 Garnish with chopped green onions before serving.

Equipment

• Baking dish
• Mixing bowl
• Baking sheet
• Saucepan

Variations

• Substitute chicken drumsticks with chicken thighs for a different texture.
• Add a splash of orange juice to the glaze for a citrus twist.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Substitute honey with maple syrup for a vegan version.

Pairings

• Steamed jasmine rice
• Asian pear salad
• Sesame green beans

Nutrition

Tips

• For extra flavor, marinate the drumsticks in the sauce for at least 30 minutes before baking.
• If you prefer a spicier kick, add more red pepper flakes to the glaze.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with steamed jasmine rice and a side of sautéed broccoli.
• Pairs well with a crisp Asian slaw salad.

FAQ