Sweet And Spicy Chicken Drumsticks
- 1/2 cup Sriracha
- 1/2 cup unseasoned rice vinegar
- 1/4 cup mirin (sweet Japanese rice wine)
- 1/4 cup red currant or strawberry jelly
- 12 large chicken drumsticks
- Kosher salt
- 1 cup rice flour
- 1 tablespoon cornstarch
- Bring Sriracha, rice vinegar, mirin, and jelly to a boil in a small heavy saucepan over high heat. Reduce heat to medium; simmer, adjusting heat if necessary, until mixture is thick and reduced to 3/4 cup, about 10 minutes. DO AHEAD:
- Place drumsticks in a large bowl and season generously with salt. Cover and refrigerate for 1 hour. Preheat oven to 450u0b0F. Whisk rice flour and cornstarch in a medium bowl. Place a wire rack on a rimmed baking sheet. Using a paper towel, pat drumsticks dry. Dredge in rice flour mixture, shaking off excess. Arrange on prepared rack.
- Roast drumsticks, turning frequently, until skin is browned and crisp, 50-60 minutes. DO AHEAD:
- Combine hot drumsticks and 1/4 cup sauce in a large bowl; toss to coat. Return drumsticks to rack and roast, turning once, until skin is crisp and sauce is beginning to brown, 8-9 minutes. Brush with additional sauce and serve remaining sauce alongside.
sriracha, rice vinegar, mirin, red currant, chicken, kosher salt, rice flour, cornstarch
Taken from www.epicurious.com/recipes/food/views/sweet-and-spicy-chicken-drumsticks-394699 (may not work)