Typically chicken breasts are the main go-to when we think, let’s have chicken tonight. I fall into this myself, and decided to introduce some variety to the dinner menu. With it being summer time and BBQ season, I thought, why not feature some tender drumsticks for dinner? Inspired by my love for BBQ and spicy and sweet, this recipe came together so well. It made the perfect dish for Sunday night dinner. It sure was a big hit, my youngest even cleaned her plate and went for seconds. The suggested quantities in this recipe create a subtle heat that provides a bit of tang and boldness without being very spicy or too intense. Optional: serve with slices of lime and garnish with jalapeno pepper slices and or fresh cilantro. This chicken pairs so nicely served with rice and garlic butter string beans, as shown here.
Prep/Cook Time: ~60 mins
Author: Mindi Cunningham | sweet basil & lemon
1 pack of chicken drumsticks
1/2 cup flour for dusting chicken
Salt & pepper for seasoning chicken
Vegetable oil for frying (~3 Tbsp per round of frying)
1 & 1/2 cup honey BBQ sauce of choice
Freshly squeezed juice from one lime
2 Tbsp hot pepper jelly
1/8 cup brown sugar
1 Tbsp Dijon mustard
Dash cayenne, chili pepper, and pepper flakes
3 crushed garlic cloves
3 Tbsp butter
Preheat oven to 350 temperature. Remove as much of the excess skin and fat from the drumsticks. Then season with salt and pepper and set aside for 10 minutes. Dust all chicken in flour thoroughly and let rest for 5 mins.
Heat about 3 Tbsp of oil for frying in large skillet. Carefully place drumsticks into pan and sear, heating on all sides until golden and crispy brown, takes about 4-5 mins each side. Remove drumsticks and place on a baking sheet lined with a grated rack. Insert into oven and finish baking chicken ~20 mins or until internal temperature reaches 165 degrees.
Use this time while the drumsticks are baking to make the sauce. Heat butter on medium heat, then once melted, add crushed garlic cloves and saute for about 30-60 seconds. Begin adding the BBQ sauce, followed by the remaining ingredients. Depending on spice preference, add more or less heat by reducing or increasing to taste, the hot pepper jelly, chili powder, cayenne, and red pepper flake quantity. Bring the sauce to a strong simmer for 3-4 minutes stirring often.
When chicken drumsticks are finished baking, place them into the sauce in skillet and use a brush or spoon to coat them thoroughly with the BBQ glaze. Serve immediately.