1) 6-pack chicken drumsticks (with or without skin)
2) Spices: Cinnamon (2 sticks), black pepper (whole, 7-8), Garam masala (optional, 1/2 teaspoon)
3) All purpose flour: 1/2 cup
4) Tomato puree (or finely chopped tomatoes, I used marinara sauce from a bottle once and it worked just fine): 2 cups
4) Sriracha sauce: 1/2 teaspoon or more if you want spicier
5) Honey and/or brown sugar: 1/2 cup
7) Salt to taste
1) Wash chicken and remove skin. Just pull the skin over while leaving some near the bone for crunchiness. Heat oven at 40oC.
2) Preparing brine solution: In a thick bottom vessel, pour 2 cups of water. Add 4 teaspoon salt, 7-8 peppercorns (you can add ground pepper if that’s what you have), cinnamon sticks and a pinch of garam masala. Bring it to boil and then let it cool.
3) In a ziplock bag, add the cooled brine and chicken drumsticks. Refrigerate for 1 hour (longer the better).
4) Remove chicken drumsticks from the bag and dab with paper towel. In another ziplock bag, add 1/2 cup flour, salt, ground pepper, garam masala, mix well. Add chicken drumsticks in the dry mix and coat evenly, shake off excess flour.
5) In a baking pan lined with Aluminum foil, place the chicken drumsticks and drizzle some oil evenly coating top and bottom of the chicken. Bake for ~8 minutes, turn drumsticks with tongs and bake again for another ~8 minutes. The coating should change color to light brown.
6) While the chicken is getting baked, add tomato puree in a pan and cook over medium heat, add 1/2 cup water. When the tomatoes are partially cooked, add 1/2 cup honey or 3 to 4 teaspoons of brown sugar. Mix well. Add Sriracha sauce. Make a thick sauce enough to coat all the drumsticks.
7) Make sure the chicken is cooked to the bone by making an incision with a knife. Plate the drumsticks and coat with the hot sauce evenly. Eat while it’s still warm.