Lip Smacking & Finger Sticking Good Drumsticks
December 31, 2015
"This is a delicious sticky recipe packed full of yummy flavors. Feel free to sub honey for the corn syrup if you are fructose intolerant. This is great served with a side of rice and steamed veggies, or serve with fries for a nice appetizer meal."
- FOR DIPPING SAUCE
- Serving Size: 1 (339.8 g)
- Calories 742.4
- Total Fat - 39.4 g
- Saturated Fat - 13.7 g
- Cholesterol - 189.7 mg
- Sodium - 642 mg
- Total Carbohydrate - 64.1 g
- Dietary Fiber - 3.3 g
- Sugars - 34 g
- Protein - 35.4 g
- Calcium - 68.1 mg
- Iron - 2.9 mg
- Vitamin C - 6 mg
- Thiamin - 0.2 mg
Preheat oven to 400°.
Heat a oven proof fry pan to medium high heat.(I use a 10-inch cast iron skillet).
Make a dredge with the red pepper flakes, flour, paprika, salt and pepper in a zip lock bag, add in the drumstick and toss to coat, set aside.
Saute chopped onions in butter and olive oil in the fry pan until translucent, add in garlic and cook until tender.
Remove the onion and garlic from the pan and set aside.
Add the drumsticks and cook for 15 minutes turning the chicken often until nice and crispy.
Meanwhile prepare the dipping sauce by mixing the sauce ingredients together, and place in the refrigerator to chill.
Sprinkle 2 tablespoons Tabasco sauce on top adding 1/4 cup dark corn syrup.
Put pan in oven and continue to cook for 15 minutes turning drumsticks often.
Sprinkle the rest of the Tabasco sauce on top adding the remainder of the dark corn syrup.
Cook for another 15 minutes while turning drumsticks often.
Add back in the onion mixture.
Simmer to caramelize the dish about 5-8 minutes.
Sprinkle the slivered snow peas on top and serve with the dipping sauce.
Tips & Variations
No special items needed.