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Sweet and Sticky Grilled Drumsticks

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 1/2 cup dry red wine
  • 1 cup plus 2 tablespoons packed dark-brown sugar
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoon finely grated fresh ginger
  • 1 tablespoon garlic clove, minced
  • 8 tablespoon chicken drumsticks, skin on
  • Chef notes

    The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw makes a crisp side dish.

    Preparation

    Baking Directions:

    1.

    Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.

    2.

    Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes.

    Let cool.

    3.

    Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).

    4.

    Preheat grill to medium-low.

    (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.)

    Place drumsticks on grill, and brush with sauce.

    Close cover, and grill 4 minutes.

    Flip chicken, and brush with sauce.

    Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.

    Season with salt.

    Serve with coleslaw.

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