|A combination of chili sauce and hot sauce with cider vinegar, garlic, ginger & Cajun seasoning, makes for a nice spicy kick in these chicken drumsticks. Try it on wings too!|
Ain't No Thing Chicken DrumsticksThese drumsticks were inspired by the Ain't No Thing Chicken Wing recipe from fellow native Mississippian, Miss Martha Foose. She's been called Mississippi's Martha, and she's the author of the cookbook Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook and her newest one, A Southerly Course. If you're the kind of person who likes to collect and read cookbooks, you'll love both of these because they are just beautiful cookbooks. Foose currently teaches gourmet cooking class at Viking Cooking School, the home of dream Viking ovens and stoves to pine over. Yes! My dream oven, and Mississippi made.
I adapted this to drumsticks, one of my favorite parts of the chicken, but go ahead and serve this marinade with wings like the original recipe if ya like. Either way, just delish! Also great for grilling.
|Chili Sauce is a tomato based product, containing tomato puree, onion, garlic and other seasonings. I use Heinz brand most often.|
Recipe: Ain't No Thing Chicken Drumsticks©From the Kitchen of Deep South Dish
Inactive time: 1 hour |Cook time: 1 hour | Yield: About 4 to 6 servings
- 8 chicken drumsticks
- 1 cup of chili sauce
- 1/4 cup of hot sauce
- 2 tablespoons of apple cider vinegar
- 2 garlic cloves, minced
- Pinch of cumin
- 1 teaspoon of ground ginger
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
- 1 teaspoon kosher salt
In a glass bowl combine the chili sauce, hot sauce, vinegar, garlic cloves, cumin, ginger, Cajun seasoning and salt. Add the chicken legs, cover and marinade in the refrigerator for 1 hour.
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place an oven safe rack on top. Remove the drumsticks from the marinade, reserving the marinade, and arrange on chicken legs on the rack. Bake at 375 degrees F for about 40 minutes; turn and bake another 20 minutes or until juices run clear and chicken is no longer pink, about 160 degrees on an instant read thermometer. If desired, bring the marinade to a boil and cook for at least 4 minutes or until nicely thickened. Brush over the chicken and return to the oven for about 5 minutes. Actual cooking time may vary depending on the size of the wings.
Cook's Notes: Great for the grill too. Sear over direct heat then transfer to a cooler section of the grill for medium heat to finish, 25 to 30 minutes, or until juices run clear when pierced.
For Wings: Bake at 375 degrees F for 30 minutes, turn and bake another 20 minutes. Brush with boiled marinade, and bake another 5 minutes. Actual time may vary depending on the size of the wings.
Variation: For even more of a kick, eliminate the hot sauce, and substitute one (8 ounce) can of Chipolte peppers, pureed in a blender along with the chili sauce. Thanks Kate!
Important: The original recipe calls for reserving the used marinade and boiling it for brushing at the end, but if you get a bit jeevey about re-using a chicken marinade, just reserve about 1/8 to 1/4 cup of the marinade BEFORE putting the chicken into it. The sauce is a little clumpy, so it really does need a bit of a brushing at the end to pretty them up. Personally I have just boiled the marinade until it was hot and thick & it hasn't bothered me a bit! YMMV
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©Deep South Dish
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Adapted from Screen Doors and Sweet Tea
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