You guys, you have to try these Sriracha and Maple Glazed Roasted Drumsticks. For serious. They are perfect for parties or just a weeknight dinner. Perfectly crispy on the outside, and slow and low juicy, scrumptious meat hiding underneath. You might be wondering, why drumsticks? I feel like they are an under appreciated and under enjoyed piece of chicken. Not to mention they are super affordable. I bought 5 free-range organic drumsticks for about $4.00. You can’t beat that!
So these Sriracha Maple Glazed Roasted Drumsticks are incredible on their own, or if you wanted to kick it up and host a brunch or dinner- think about some Chicken and Waffles. I have had it both ways and, oh my goodness. The best chicken and waffles I’ve ever had, outside of my own creation with this combo, were at Bouchon in Beverly Hills. These Sriracha and Maple Glazed Roasted Drumsticks are even better though, and they won’t leave your wallet hungry. At Bouchon, I loved that the meat was fall off the bone, and the waffles were light, yet sturdy enough to hold up after being doused in the maple syrup. I, of course, had to come home and play around with flavors and recreate something as sensational, with my own twist. And here they are.
That’s not to say that every time I make these they are paired with waffles. I often make them to enjoy with veggies, like a nice baked sweet potato.
- 5 Chicken Drumsticks
- 1-2 Teaspoons Cinnamon
- Dash of Garlic Salt
- 2 Tablespoons Olive Oil
- 2 Teaspoons Kosher Salt
- Dash of Onion Powder
- 1-2 Tablespoons Butter (to baste while cooking)
- 1-2 Tablespoons Sriracha (depending on how much spice you like)Butter
- 2 Tablespoons Butter
- 3/4 Cup Maple Syrup
- For about 30 min or so, let the drumsticks come to room temperature. Place them in a medium-large bowl and drizzle with olive oil, kosher salt, a dash or garlic powder, onion powder and cinnamon. Toss to coat evenly.
- Preheat the oven to 275.
- On a on a foil lined baking sheet, spray a thin layer of olive oil spray. Cook at 275 for 1 hour.
- After an hour turn the heat to 350 and let the skin get super crispy. When you turn the oven up, baste the legs with butter. Repeat 2x. Remove from oven about about 30 min or when desired crispiness is reached.
- About 15 minutes before the chicken is done, combine the butter, maple syrup and Sriracha in a small saucepan. Using a whisk, stir over medium-low heat. Cook for about 10 minutes until it is well combined and reduced a bit. Set aside until chicken is ready.
- When ready to serve, plate the chicken and pour over desired amount of Maple Sriracha glaze. You can do this per plate or over a whole platter.
This glaze, oh this saucy, sassy glaze is the ultimate. So much flavor in just a few minutes. You can try it on other chicken dishes as well, maybe on some grilled wings? Whatever your little heart desires. And it will.
You can use any good quality maple syrup (NOT the Aunt Jemima stuff, but real Grade A-or B- stuff), but I was quite taken with this maple syrup aged in bourbon barrels that I found at Trader Joe’s. It is as awesome as it sounds. When you open the bottle and take a deep breath of it in (which I have totally done on multiple occasions now), you can definitely feel the warmth of bourbon at the end.