Name: Hot Honey Drumsticks
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 3 h 30 min
Yield: 10
Cuisine: US
Ingredients: 10 chicken drumsticks, skin on; 1 habanero pepper, seeded and halved for a controlled burn; 1/4 cup rice vinegar, for a touch of tang; 1/3 cup soy sauce, adding depth and umami; 1/2 cup honey, the golden nectar of sweetness; 1 teaspoon garlic powder, aromatic and savory; 1 teaspoon onion powder, subtle and complex; 1/2 teaspoon red pepper flakes, for a fiery kick; 1/4 teaspoon cayenne pepper, or more to taste, dialing up the heat; 1 1/2 teaspoons Korean chili paste (gochujang), for a fermented depth; 2 tablespoons fresh chives, finely snipped (optional), for a fresh, vibrant finish

Embark on a culinary adventure with these Hot Honey Drumsticks, where the comforting familiarity of chicken meets a thrilling sweet and spicy glaze. This dish elevates humble drumsticks to new heights, promising a symphony of flavors that will dance on your palate and leave you craving more.

Follow The Directions

01

Step

Place the chicken drumsticks in a resealable plastic bag nestled in a bowl. (2 minutes)

02

Step

In a blender, combine the habanero pepper, rice vinegar, and soy sauce. Blend on high speed until smooth, approximately 30 seconds. Transfer the mixture to a bowl. (5 minutes)

03

Step

In the bowl, whisk together the honey, garlic powder, onion powder, red pepper flakes, cayenne pepper, and Korean chili paste until thoroughly incorporated. (3 minutes)

04

Step

Pour the marinade over the drumsticks in the bag. Gently massage the bag to ensure each drumstick is evenly coated. Squeeze out any excess air and seal the bag. (5 minutes)

05

Step

Marinate the drumsticks in the refrigerator for a minimum of 2 hours, or ideally up to 10 hours, to allow the flavors to fully penetrate. (2-10 hours)

06

Step

Preheat your oven to 400°F (200°C). Arrange the marinated chicken drumsticks in a single layer in a casserole dish, along with the marinade. (5 minutes)

07

Step

Bake in the preheated oven for 25 minutes, then remove and turn the drumsticks over. (25 minutes)

08

Step

Continue baking for approximately 45 minutes, until the meat is exceptionally tender and beginning to brown. Turn or baste the drumsticks with the pan juices every 15 minutes to ensure even cooking and a luscious glaze. (45 minutes)

09

Step

Transfer the drumsticks to a serving platter and loosely cover with foil to keep warm. Carefully pour the pan drippings into a saucepan and bring to a boil over medium-high heat. Cook until the sauce has slightly thickened, about 3 minutes. (5 minutes)

10

Step

Spoon the thickened sauce generously over the drumsticks. Garnish with freshly snipped chives, if desired, for a final flourish of flavor and color. Serve immediately and prepare to be amazed! (2 minutes)

Adjust the amount of cayenne pepper and red pepper flakes to suit your desired level of spiciness.
For an even deeper flavor, consider marinating the drumsticks overnight.
If you don't have Korean chili paste (gochujang), you can substitute with a teaspoon of sriracha for a similar fermented chili flavor.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
Serve these drumsticks with a side of coleslaw or rice to complement the bold flavors.