Sweet Garlic Chicken Drumsticks

Did you get stuck with the drumsticks as a kid?  WHY do people just ASSUME kids want or will eat, drumsticks?  My mom makes the best fried chicken this side of the continental divide and every dang time, when I was little I got served up a drumstick.  Please tell me this wasn't just at my house when I was a kid.  Tell me the rest of the children of the world got shafted of a choice and just got drumsticks too!?

Well, as luck would have it, in my older, young age, I love them.  I love white meat, I love dark meat, and now, I actually WANT drumsticks.  I have kind of been on a kick of trying to bring you recipes with affordable ingredients.   Chicken drumsticks are ALWAYS on sale at my food store and I thought I would grab some and make something delicious.  I can't help that it involves garlic, that is just something weaved into my genetic code.   My husband loves "sweet" with meat, which is not one of my favorite flavor combinations.  However, as I was taking these babies out to thaw, I was reminded of a wing recipe my sister Anne (#5) used to make, or made for me a couple of times, SO long ago.   So without asking her, because I know she will never remember, I thought to myself, "self, you can just do what you think she did".  And I did.  And it is awesome.

This is a great weeknight meal, quick and easy, and budget friendly.  A one dish pony, that is sure to please, because even when you think you don't have a choice, you find yourself choosing drumsticks!

Sweet Garlic Drumsticks:
12 drumsticks (use more or less and either double the recipe for sauce or keep it the same even if you use less)
1/2 cup vegetable oil (divided)
1/2 cup brown sugar
2 tbsp. soy sauce
1 tsp minced garlic
1 tbsp. honey
1/4 tsp black pepper

Preheat your oven to 350 degrees. 

In a large skillet, heat 1/4 cup of your vegetable oil.  Salt and pepper your drumsticks well, and in batches, brown them in your skillet, on all sides.  You aren't cooking them through, you are just creating a nice brown crust.  When they are browned, place into a casserole dish that is large enough to hold the amount of chicken you are using. Set aside. 

In a small bowl combine remaining vegetable oil (1/4 cup), brown sugar, soy sauce, garlic, honey and black pepper.  Whisk until completely combined and pour over chicken sparingly.  Using a pastry brush, brush each piece of chicken with sauce you drizzled, and then pour over more of the sauce.  Leave a small amount in the bowl if desired to brush over chicken when it is removed from the oven.  Not necessary but an option.  Bake for 35-45 minutes, make sure you have a safe internal temp of 165 degrees F.

Enjoy this easy, but delish chicken dish!  

Your "finger lickin' chicken lovin" Chefwannabe

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