Baked Drumsticks W/Sriracha & Apricot Glaze
Ok, raise your hand if you hate baked chicken. More specifically flabby, flaccid skinned baked chicken. Yeah, me three. Welp, science to the rescue.
It’s pretty simple really. You just coat your chicken with aluminum-free baking powder (with other spices of course) and bake. The nerd in me wants to tell you that when the fat and liquid escapes from the chicken it bonds with the carbon dioxide in the baking powder, forming little pockets of air that crisp in the oven. The health freak wants to tell you that this is a great way to lower fat. The fat kid in me wants you to cook some for me…now.
*TIP: For this to work you need to make sure the skin of the chicken is as dry as possible. Really dry. Like super dry. Principal jokes at pep rally’s dry. Pat with a paper towel until skin feels tacky. Use about 1 tbsp of baking powder/1 lb. of chicken.
Ingredients
- 4 lbs chicken wings or drumsticks, patted dry
- Glaze
- Equal parts Apricot Jam & Sriracha (As much you like and can handle!)
- 1 tbsp Ginger Grated
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Soy Sauce
- ¼ tsp Toasted Sesame Oil
- Baking Soda Spice Mix
- 4 tbsp Aluminum-free Baking Powder
- 1 tbsp Kosher Salt
- 1 tbsp Paprika
- ½ tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
Instructions
- 1. Preheat Oven to 425°
- 2. Combine all glaze ingredients, stir and set aside.
- 3. Toss and coat chicken with baking powder/spice mix. Bake on center rack of oven
- using a baking rack and lined baking sheet ( highly recommended).
- 4. Cook for 20 minutes, flip, another 20, flip and then another 15-20 minutes until crisp
- (if you have really small wings, adjust cooking time by 10 mins).
- 5. Remove from oven and allow to cool 5 minutes. Toss with glaze and return to top
- rack of oven for 5 minutes.
- 6. Remove and garnish with sesame seed, green onion, scallion, lime zest or cilantro.