Tangy Chicken Drumsticks
Tangy Chicken Drumsticks
12 chicken drumsticks
1 1/2 cups (375 mL) milk
2 tsp (10 mL) cornstarch
Marinade:
3/4 cup (175 mL) ketchup
1/4 cup (50 mL) packed brown sugar
1/2 cup (125 mL) red wine vinegar
2 tbsp (30 mL) Worcestershire sauce
1 large onion, finely chopped
1 clove garlic, finely chopped
1 tbsp (15 mL) grated fresh gingerroot or
1 tsp (5 mL) ground ginger
1 tsp (5 mL) crushed dried red peppers
Instructions
Place chicken in shallow pan.
In small bowl, mix together marinade ingredients. Spoon over chicken and refrigerate for 30 minutes, turning once.
Preheat oven to 400 °F (200 °C). Remove chicken from marinade mixture and place on foil-lined baking pan. Bake for 30 minutes, turning once.
Meanwhile, pour marinade mixture into medium saucepan. Whisk in milk and cornstarch. Bring mixture to a boil and simmer, uncovered, for 10 minutes. During the last 10 minutes of baking time, brush drumsticks generously 2 or 3 times with the sauce. Serve remaining sauce with the drumsticks.
12 chicken drumsticks
1 1/2 cups (375 mL) milk
2 tsp (10 mL) cornstarch
Marinade:
3/4 cup (175 mL) ketchup
1/4 cup (50 mL) packed brown sugar
1/2 cup (125 mL) red wine vinegar
2 tbsp (30 mL) Worcestershire sauce
1 large onion, finely chopped
1 clove garlic, finely chopped
1 tbsp (15 mL) grated fresh gingerroot or
1 tsp (5 mL) ground ginger
1 tsp (5 mL) crushed dried red peppers
Instructions
Place chicken in shallow pan.
In small bowl, mix together marinade ingredients. Spoon over chicken and refrigerate for 30 minutes, turning once.
Preheat oven to 400 °F (200 °C). Remove chicken from marinade mixture and place on foil-lined baking pan. Bake for 30 minutes, turning once.
Meanwhile, pour marinade mixture into medium saucepan. Whisk in milk and cornstarch. Bring mixture to a boil and simmer, uncovered, for 10 minutes. During the last 10 minutes of baking time, brush drumsticks generously 2 or 3 times with the sauce. Serve remaining sauce with the drumsticks.
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