I had a special request from a special someone for chicken wings (and while these are not wings, there was no complaining). I have never made chicken drumsticks, but these were very easy – aside from the sauce preparation.
In order to get different, unique sauces, I used three separate recipes for Buffalo, Sweet & Spicy and Spicy Asian, but I used one method of cooking the drumsticks. I think this worked out, but timing is key. I made the buffalo and sweet and spicy sauces ahead of roasting the chicken, and the spicy Asian sauce after the drumsticks were done.
While I am a vegetarian, I never have a problem making meat dishes for the ones I love most. Remember the pork tenderloin served at supper club?
1 cup rice flour (I used all-purpose flour)
1 tablespoon cornstarch
BUFFALO SAUCE INGREDIENTS
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
SWEET AND SPICY SAUCE INGREDIENTS
1/2 cup Sriracha
1/2 cup unseasoned rice vinegar
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup red currant or strawberry jelly
SPICY ASIAN SAUCE INGREDIENTS
3 or 4 cloves garlic, pressed (generous 1 tablespoon)
3 tablespoon water
1/4 cup fish sauce
1/4 cup lightly packed light brown sugar
1 tablespoon sugar
1/2 teaspoon white pepper
1 tablespoon chili garlic sauce
Place drumsticks in a large bowl and season generously with salt. Cover and refrigerate for 1 hour.
Preheat oven to 450°. Whisk rice flour and cornstarch 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.
BUFFALO SAUCE PREPARATION
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove drumsticks from the oven and transfer to the bowl and toss with the sauce. Serve warm.
SWEET AND SPICY SAUCE PREPARATION
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 3/4 cup, about 10 minutes.
Combine hot drumsticks and 1/4 cup 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.
SPICY ASIAN SAUCE PREPARATION
In a small bowl, combine the garlic and water. Let sit for 5 minutes. Position a mesh strainer over a bowl, and pour the garlic water through to strain. Press on the solids to extract as much garlic water as possible.
Add the fish sauce, light brown sugar, sugar and pepper. Stir to dissolve.
Heat the reserved marinade until bubbly and slightly syrupy. Add the hot drumsticks and stir, turn, and coat in the syrup. Add a splash of water if you want to dilute the glazed bits in the skillet and get them to coat the wings. There should be no liquid left when you’re done coating.