DRUNKEN DRUMSTICKS WERE A BIG HIT!! #CHICKEN DRUMSTICKS IN BEER/HONEY SAUCE

I admit, I’m not a huge beer lover. However, whenever the temperatures sky-rocket on the outskirts, I normally stock  a few icy cold ones in my refrigerator. And so, the other day I bought half of a dozen and had a couple left-over. As I glimpsed my thawed drumsticks at the bottom shelf of the refrigerator an idea came to mind.

I decided to prepare and cook a beer and honey roasted chicken drumstick dish. Thus, I seasoned bone-in and skinless drumsticks with crushed garlic, salt, black pepper, thyme and half bottle of my Heineken beer. This was left overnight in a sealed zip lock bag. The other half was made into a honey and beer sauce which was used to slather over drumsticks ten to fifteen minutes to the end of the cooking period.

Method:

1. Marinated drumsticks were brought to room temperature after removing them from liquid (beer).
2. Chicken was dried with paper towel.
3. In a hot cast iron skillet, a drizzle of canola oil was added. Then, drumsticks were browned on both sides so as to lock in the flavors.

   

4. Roughly chopped onions and sprig of thyme were added.
5. Cast iron skillet was then placed inside oven for roasting at 385 degrees for 35 minutes turning once.
6. Beer and honey were reduced to a sauce-like consistency under low to medium heat.
7. Ten minutes before completion of roasting, drumsticks were brushed with beer and honey sauce.
8. The temperature on oven was increased to 400 degrees for a caramelizing finish.

   

Beer and honey roasted chicken drumsticks were served with sweet potato salad. The flavors came together superbly. The sweetness and the hint of sour married nicely.