STICKY MAPLE-GLAZED CHICKEN DRUMSTICKS

By • May 30, 2016 0 Comments

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Author Notes: Basically you want the chicken drumsticks to caramelize in the heat, and the sugars in the syrup do just that for you. Also, sugar tends to caramelize at a higher temperature than maple syrup, so that only means more crunchy, charred bits on your chicken. It also lends its subtle woody taste to the smokiness of the paprika, which is a combination to die for!Kirthana | Theblurrylime

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Serves 2-3

  • 6 chicken drumsticks
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon black pepper
  • 3 tablespoons maple syrup
  • 5 cloves of garlic, minced
  • Salt, to taste
  1. Rinse the chicken drumsticks and pat dry with paper towels. Score the chicken on either side for the marinade to go through and to allow for even cooking.
  2. Mix all the ingredients together and evenly coat the chicken with it. Marinate for a few hours, or overnight for best results. I find it easy to do this in a zip-lock bag.
  3. Pre-heat oven to 200 C (400 F) and place a rack in the centre of the oven. Tip the chicken and marinade into a baking tray and cook for 20 – 25 minutes or until they start to char slightly and are cooked through. Flip the drumsticks and cook for another 5 – 10 minutes.

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