This is, by far, one of my favorite marinades to make. It’s sweet, it’s spicy, and finger-licking delicious. I know there are a lot of ingredients here, but, trust me, it’s worth it.
Let me know in the comments section how this turns out for you! *Instead of mincing fresh garlic and onions, add 1 tbsp of my ginger-garlic paste recipe.
- 12-15 chicken drumsticks
- 1 tbsp coconut oil (for frying)
- 1/2 tbsp sesame chili oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1/2 inch piece of ginger, minced
- 6 oz. tomato paste
- 1 cup water
- 1/4 cup rice wine vinegar
- 5 tbsp brown sugar
- 1/2 tbsp ground peppercorns
- 1/2 tbsp onion powder
- 1 tsp mustard powder
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 1/2 tbsp hickory liquid smoke
- 1/2 tsp lemongrass powder
- 1 tbsp red chili flakes
- 1 tbsp salt
- 2 tbsp honey
- 1 cup green onions, diced
HOW TO MAKE IT
- Start by removing the fat from the chicken. Once the fat is removed, cut 2-3 slits on the meatiest part of the drumstick. Don’t cut too deep, just enough to pierce the skin is fine. Now, wash the chicken really well in cold water and lemon juice. I usually let the chicken soak in the lemon/water bath for about 15 minutes before draining the water and patting the chicken legs dry. Set this aside.
- Now on to the sauce! In a medium saucepan (or, I used my dutch oven), heat the coconut oil and sesame chili oil. When the oil is hot, add the onions, garlic, and ginger. Fry this until the onions become soft.
- Once the onions are soft, add the tomato paste, water, and rice wine vinegar. Bring this to a boil and then reduce to simmer.
- While the sauce simmers, add all the remaining ingredients except for the honey and green onions. Continue stirring this for about 30-40 minutes or until the sauce thickens. (If your sauce gets too thick, just add a little more water.)
- Let the sauce cool down and then transfer it to a blender. Pulse until the sauce is smooth.
- In a large bowl, add the chicken and pour the sauce over the chicken, saving about 1/2 cup of the sauce (for basting later). Make sure to massage the sauce into the chicken. Refrigerate this overnight (or at least 8 hours).
- Line a baking tray in aluminium and place the drumsticks in a row so there is enough breathing room between each piece. Sprinkle half the amount of green onions over the chicken and drizzle the honey. Loosely cover the chicken with a sheet of aluminium and bake this at 350˚ F for 40 minutes.
- After 40 minutes, remove the loose sheet of aluminium, baste the chicken with the remaining sauce, and switch the oven temperature to a high broil letting the chicken legs cook for another 10 minutes. (Sneak a tiny piece of chicken to test for salt and texture)
- Transfer the drumsticks to your serving dish and sprinkle with fresh green onions. Enjoy!
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