While wings are neat and cute and fun, those jokers are expensive! I wanted to see how this recipe of Zimmern's would turn out if I used a chickens more useful appendage, the drumstick. It's just a huge drumette, but with myoglobin and iron, right?
One-Pot Sticky Chicken Drumsticks
adapted from One-Pot Sticky Chicken Wings
1 tbsp ginger powder
1 tsp crushed red pepper
2 whole star anise
1/3 c soy sauce
3 tbsp oyster sauce
3 tbsp aji-mirin
3 tbsp sugar
There were 16 drumsticks in this 4.13 lb package. Four of the 16 were packed into a quart-sized Ziplock and stowed in the freezer. The remaining 12 drumsticks went on the following journey.
In a large nonstick skillet, cook the drumsticks over moderate heat in batches, turning occasionally, until golden, about 15 minutes. Combine batches.
In a large nonstick skillet, cook the drumsticks over moderate heat in batches, turning occasionally, until golden, about 15 minutes. Combine batches.
Each batch took about 8 minutes to get lightly browned and a total of 15 minutes to get nicely browned, though this much browning probably isn't necessary. Yes, it was 30 minutes before both batches were combined.
Add the ginger, crushed red pepper, star anise, and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1-2 minutes.
Add the ginger, crushed red pepper, star anise, and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1-2 minutes.
Meanwhile, make a slurry of the soy sauce, oyster sauce, aji-mirin, and sugar; add it to the chicken and bring to a simmer over moderate heat.
Cover and simmer for 10 minutes; uncover and cook, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze covering the chicken.
This took about 20 minutes for me once the lid was removed.
Discard the star anise and cinnamon stick and serve, say, with some roasted broccoli and steamed rice.
Discard the star anise and cinnamon stick and serve, say, with some roasted broccoli and steamed rice.
As I'd suspected, this recipe worked just as well with drumsticks as it does with wings. One thing I should point out is that the musculature of the drumette is different than the drumstick, and I almost started to panic when it looked like the legs were going to fall apart. Turned out, they can handle the beating and were just fine.
While I spent a lot of time browning the drumsticks, maybe too long, I found that there was less time required for the sauce to reduce on the back end. Overall, this take took me 15 minutes longer than with wings.
Regarding cost, wings were $10.47 for three pounds, and these drumsticks were about $4.17. Saves you six bucks!
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