Best Sticky Grilled Drumsticks With Spicysweet Plum Sauce Recipes

Sweet and Sticky Grilled Drumsticks image

Provided by Bobtail

Time 1h10m

Yield 2 ea, 4 serving(s)

Number Of Ingredients 8

1 1/2 cups dry red wine
1 cup dark brown sugar, packed
2 tablespoons dark brown sugar, packed
1/2 cup low sodium soy sauce
2 tablespoons ginger, finely grated fresh
1 garlic clove, minced
8 chicken drumsticks, skin on
coarse salt

Steps:

Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.
Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes.
Let cool.
Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.)
Place drumsticks on grill, and brush with sauce.
Close cover, and grill 4 minutes.
Flip chicken, and brush with sauce.
Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.
Season with salt.

Nutrition Facts : Calories 572, Fat 12.8, SaturatedFat 3.6, Cholesterol 118.3, Sodium 1205.3, Carbohydrate 67.8, Fiber 0.6, Sugar 61.2, Protein 30.2

Sticky Grilled Drumsticks With Spicy/Sweet Plum Sauce image

Provided by Manami

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

12 chicken drumsticks (about 3 pounds)
2 tablespoons canola oil
salt, to taste
fresh ground pepper, to taste
crushed red pepper flakes, to taste (optional)
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
2 red purple plums (4 ounces each) or 2 purple plums, pitted and cut into 1/2-inch pieces (4 ounces each)
1/4 cup hot red pepper jelly or 1/4 cup sweet red pepper jelly
1 tablespoon Dijon mustard
1/4 cup water

Steps:

Light a grill.
Rub the chicken with the canola oil and season with salt and pepper.
Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.
Meanwhile, in a medium saucepan, melt the butter.
Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes.
Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes.
Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted.
Carefully transfer the mixture to a food processor.
Add the water and puree until smooth.
Season the plum sauce with salt and pepper.
Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes.
Serve the drumsticks with any remaining plum sauce at the table.

Nutrition Facts : Calories 543.1, Fat 32, SaturatedFat 9.4, Cholesterol 192.7, Sodium 231.4, Carbohydrate 19.8, Fiber 0.9, Sugar 14.6, Protein 42.8

Sweet-and-Sticky Grilled Drumsticks image

Provided by Martha Stewart

Number Of Ingredients 8

1 1/2 cups dry red wine
1 cup plus 2 tablespoons packed dark-brown sugar
1/2 cup low-sodium soy sauce
2 tablespoons finely grated fresh ginger
1 garlic clove, minced
8 chicken drumsticks, skin on
Coarse salt
Green-Cabbage Coleslaw with Vinaigrette

Steps:

Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total. Season with salt. Serve with coleslaw.