Looking for a crowd pleasing dish for Super Bowl Sunday? These drumsticks are a favorite in my home town. Everyone who tastes these drumsticks wants the recipe. They are perfect at room temperature which makes them great for tailgating, picnics, barbecues, and game nights. The longer they sit the stickier and more finger licking they become. I convert this recipe into a week-night meal by making cilantro jasmine rice and a crisp salad. Peach-Ginger glazed drumsticks will make you a winner on Super Bowl Sunday! GAME ON!
Time-1 hour 15 minutes
12-24 Chicken Drumsticks skin on
2/3 cup Peach Preserves
1/3 cup Soy Sauce less sodium
1 inch long peeled fresh ginger
3-4 cloves of garlic
Pinch of crushed red pepper flakes
3 tablespoons of water
Cilantro chopped for garnish
Preheat oven to 400 degrees F. Place chicken in a baking dish and bake for 1 hour. Meanwhile, add peach preserves, soy sauce, ginger, garlic, red pepper flakes and water into a food processor or blender. Pulse until ginger and garlic are smooth. After the chicken has cooked for an hour, coat the chicken with the marinade. Put the chicken back into the oven for 15 minutes, or until slightly charred.
1. I frequently get asked about the ginger. It needs to be fresh ginger root that you have peeled. I find a potato peeler doesn’t do the trick. I usually use a paring knife to peel the ginger. The thickness does not matter but it should not exceed 1 inch in length. Your food processor will do the chopping for you.
1. This marinade would be delicious over salmon, boneless skinless chicken breasts, or chicken thighs.
What is your favorite Super-Bowl dish?