Sticky Thai Drumsticks
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
I give to you today a “Thai” breaker for those days when no one can agree on what to eat! Sticky Thai Drumsticks! Thai-da! Okay, I’m done.
These sticky legs are deep in flavor and one of the most affordable dinners you can make. A pound and a half of Gerber chicken legs will cost you about $3.50, but will be worth a million bucks after we’re through with them. That’s some great ROI! Lemongrass, ginger, chilies and garlic take over the chicken and create a flavor bomb that will be a hit time and time again.
This recipe is ideal for chicken legs but also works wonders on chicken thighs and wings. Luckily for you, Heinen’s carries cuts of all varieties. Gerber’s Amish Chicken is always fresh and raised on family farms, so you can feel good about feeding this poultry to your family. Other store-bought chicken just doesn’t compete.
Enough talk. Let’s try this recipe on for size!
Sticky Thai Drumsticks
Servings: 4
Ingredients
- 1-2 pounds Gerber Chicken Legs
For the Marinade
- 5 cloves garlic
- 1 Tbsp. olive oil
- 1 Tbsp. rice wine vinegar
- 2 Tbsp. fresh lime juice
- 2 Tbsp. fish sauce
- 2 Tbsp. chili garlic sauce
- 2 Tbsp. honey
- 1/2 stalk of lemon grass, minced
- 2 Tbsp. cilantro, chopped
- 1 green onion, minced
- 1 1/2 tsp. sesame oil
- 2 Tbsp. brown sugar
- 1/2 Tbsp. freshly grated ginger
- 1 tsp. fresh ground pepper
For the Spicy Thai Glaze
- 3/4 cup rice wine vinegar
- 1/2 cup brown sugar
- 5 cloves of garlic, minced
- 1 1/2 Tbsp. chili garlic sauce
- 3 Tbsp. soy sauce
- 1 Tbsp. honey
- 1 Tbsp. fish sauce
Instructions
- Combine all the ingredients for the marinade, minus the chicken. Whisk until the honey is incorporated. Add chicken legs and allow to rest in the refrigerator for a minimum of three hours (up to overnight).
- Preheat the oven to 400˚F. You can also make these on the grill, if desired.
- While the oven is preheating, remove the chicken legs from the refrigerator. Allow them to rest for at least 20 minutes prior to cooking.
- Place the legs on a lightly greased baking sheet. Bake for 30 minutes.
- While the chicken is cooking, it’s time to start the Sticky Thai Glaze.
- Put all of the ingredients into a small pot and bring to a boil. Boil for 3 minutes and then bring to a simmer on medium-low heat. Simmer the sauce for 10 minutes or until desired thickness is reached. Add more sugar for a sweeter sauce.
- After 30 minutes check on the legs. Brush each leg with the Thai sauce and place back into the oven until they reach an internal temperature of 200˚F. Wings & legs can be removed at 165˚F, but the texture is best when wings are cooked to a higher temperature.
- Once the legs reach the desired temperature, remove them from the oven and place them in a large bowl. Coat and toss the wings in the remaining sauce.
- Remove from bowl and garnish with sesame seeds, lime wedges and thinly-sliced green onion. Serve with white rice and enjoy!
