Chicken Drumsticks: Indian style, spicy

Ingredients: 

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

6) Oil

7) Salt to taste

Procedure:

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.

photo (24)

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