I mean, you go out, get a basket of wings and get like, what? 0.009 ounces of meat total? It’s a total rip-off. And the work involved to get to the tiny morsel of meat is so not worth it.
I, for one, am a chicken leg kinda gal. Why don’t people go out for chicken legs? Now that’s where it’s really at! Perfectly portable, lots of flavorful meat. It’s messy finger food just like wings, but with a much better (and meatier) payoff. Gimme a leg or two and cold beer and I’m a happy girl.
So, I hereby nominate going out for legs as a “thing.” Let’s have 99 cent leg nights. Let’s serve legs at next year’s Super Bowl party. C’mon friends, support the legvolution! And you can get started with this sticky, sweet and incredibly delicious drumstick recipe. It totes puts your average bar wings to shame.
One thing that makes or breaks these legs is the quality of the chicken. Not only is local, responsibly-raised meat better for you and environment, but I also personally believe it tastes a heck of a lot better than the value packs you find on store shelves. Part of what made these drumsticks so amazing was that the meat under the sweet and sticky skin was so flavorful and juicy. Yum!
Part of what made these drumsticks so amazing was that the meat under the sweet and sticky skin was so flavorful and juicy.
1/4 cup rice wine vinegar
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup brown sugar
1/4 cup sweet chili sauce
4 cloves garlic, smashed
2 tablespoons soy sauce
2 tablespoons orange marmalade
Salt and pepper, to taste
8 chicken drumsticks
1 tablespoon sesame seeds
1 tablespoon chopped cilantro
In a large zip-top bag, combine vinegars, honey, brown sugar, chili sauce, garlic, soy sauce, marmalade, salt and pepper. Add in drumsticks, seal bag and toss to coat. Stash bag in fridge for 2-3 hours (or overnight) to marinate. Rotating bag occasionally.
When ready to cook, preheat oven to 375°. Cover a baking sheet in aluminum foil and spray with cooking spray. Remove drumsticks from bag and lay on baking sheet. Bake in preheated oven for 15-20 minutes or until juices run clear.
Meanwhile, pour remaining marinade into a medium saucepan and bring to a boil. Reduce heat to low and simmer for 5-10 minutes or until marinade is thick.
When drumsticks are finished cooking, preheat broiler. Using a pastry brush, coat drumsticks in reduced marinade. Broil for 3-5 minutes or until browned and sticky. Flip and repeat with other side.
Before serving, sprinkle drumsticks with sesame seeds and cilantro.
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.