Caribbean Chicken Drumsticks
Monday, 26 May 2008
DescriptionThis recipe is the Caribbean answer to Buffalo wings. Although it calls for the chicken to be grilled, the drumsticks can also be broiled, baked, or even deep-fried before being dipped in the sauce.
At a glance
In a saucepan, saute the onion, ginger, and garlic in the oil until soft. Add the remaining sauce ingredients, bring to a boil, lower the heat, and simmer until the sauce is reduced and thickened. Remove the bay leaves and place the sauce in a blender or food processor and puree until smooth.
To form the drumsticks, cut off the wing tips, remove the skin, and cut apart the two bones. Twist and remove the smaller bone. Cut the meat from one half the bone, keeping the meat in one piece. Turn the loosened meat over the attached meat for a mock drumstick.
Brush either the drumsticks or the grill lightly with vegetable oil to keep from sticking to the grill. Cook over a slow fire, turning frequently for 20 to 30 minutes.
To deep fry the drumsticks, heat the oil to 375°F and fry until golden, remove and drain. To bake, place some all-purpose flour in a paper bag, drop in the drumsticks and toss to coat. Shake off any excess flour, and place on a baking pan. Bake in a 350°F oven until done. If you don’’t want to mess with making the drumsticks, just use chicken wings.