This recipe will literally make you want to lick each and every finger. We are normally not a dark meat kind of household but when I made this meal my husband and I literally went for seconds, and thirds! You could make this with chicken thighs or wings as well, but it doesn’t work with chicken breasts because you will see that they come out too dry for this perfect falling-off-the-bone recipe. Don’t be surprised when you find yourself making these babies over and over again. Also, since I’ve been pregnant we have switched to an all organic diet at our house and I highly suggest you try this recipe with all organic ingredients too. If you’re local, Raleigh has a great Farmers Market that we get all of our meat from and is open 7 days a week. If you’re not local, you should research where your nearest farmers market is located and give it a try!
What you’ll need:
- 6-8 drumsticks [you can really use as many that can fit in your pan, as long as the sauce covers the chicken at least halfway]
- 1 cup honey
- 1/4 cup Sriracha
- 1/2 cup soy sauce
- 1 tsp minced garlic [or about 3 cloves fresh garlic; minced]
- 2 T ketchup
- 2 T oil [vegetable, canola, or peanut]
- salt & pepper to taste
1. Preheat oven to 400°F. Wash and dry your chicken and place in a baking dish or pan and season with salt [lightly because the soy sauce is salty] and pepper.
2. Combine the rest of the ingredients and pour over chicken. Then toss the chicken with tongs and arrange in the pan skin-side down. The sauce should almost fill up the entire pan.
3. Place in the oven for 30 minutes. The chicken may look like it’s black and burnt already, but it’s just the sauce. Remove, turn chicken over and bake for another 30 minutes. While the chicken is cooking is when you can make a side if you’d like. I prefer to pair it with plain white rice because the chicken is so flavorful already.
4. After the chicken has baked for an hour, remove and pour the remaining sauce all over the chicken and rice. Enjoy every last bite!