I’m going to show you how to do a fantastic dish and everyone is going to love it. You will need some chicken drum sticks and you are going do these with a spicy barbecue marinade which is going to be delicious, start by sautéing some onions you don’t want to cook these onions too fast nice and slow and gentle about 5 minutes get them to turn transparent and a little bit of caramelization.
In the meantime, chop up some garlic and some ginger, this is a dish you can prepare a little bit in advance especially if you got some friends coming over for some barbecue. Once the onions have that caramelized colour, add the garlic and ginger mix in then some dash of chilli if you want it a bit hotter you can add more chillies or use dried chillies now this is where you really start to smell the flavours coming out.
Add a little bit of cumin to add the flavours in it then put in tomato sauce, brown sugar, and Worcestershire sauce and stir using a spoon add in some salt now and stir. Place the drumsticks in a single layer on a medium-sized dish just big enough to fit them and make the sauce and then pour the sauce all over the chicken. Put the flat part of the chicken outside it is going to cook a bit more underneath the inside you really want to concentrate on cooking the meaty parts of the chicken.
If you are going to do this on the barbecue, pop this onto the oven for about 35 minutes then take it outlet it cools down then place it in the barbecue, the chicken will already be cooked and what you want to do is to get the skin nice and crispy. What you are going to do is take it to the oven and after 30 minutes you will take the lid off and finish off to get the nice colour and a little bit of the crispy nut on the skin.
Once out of the oven, to see if it is cooked just give it a squeeze and if the meat is pulling away from the bone nice and easy you know it is going to be really tender really juicy. This is a fantastic way to treat drumsticks. Put the drum on a serving plate and garnish using coriander leaves.
- 10 chicken drumsticks
For the sauce;
- 1 large red onion, very finely chopped
- 1 tablespoon olive oil
- 3 large cloves garlic, crushed
- 1 heaped tablespoon fresh ginger, peeled and grated
- 2 long red chillies, deseeded and chopped (or 2 teaspoons chilli flakes)
- 3 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1 cup tomato ketchup
- 2 tablespoons dark brown sugar
- parsley leaves or fresh coriander leaves
- spicy chicken drumsticks method
- Preheat oven to 180°C. In a medium nonreactive stainless steel or enamel frying pan or sauté pan on medium heat add the olive oil and diced onion. Sauté for 4-5 minutes until the onion is soft and just starting to turn golden.
- Stir in the chillies, ginger and garlic and cook for another minute, stirring constantly until they smell wonderful. Pour in the tomato ketchup and all the other sauce ingredients.
- Bring to a simmer, stirring occasionally until all the ingredients are well combined and the sauce starts to turn shiny and syrupy.
- Place the drumsticks in a single layer on a medium-sized nonreactive ovenproof dish just big enough to fit them. Add the sauce and coat the chicken.
- Either cover tightly with a lid or a sheet of baking paper topped with a sheet of foil, Bake for about 30 minutes. Remove the cover and cook for another 20-25 minutes turning the chicken occasionally and basting with the sauce mixture.
- The chicken is ready when it’s cooked through, tender and dark golden brown. Serve the spicy drumsticks with warm crusty bread and fresh salad.