Drumsticks: Sriracha Plum Glazed

I’ve been in a cooking-slash-food slump.

I have been severely slacking in the creativity department. I am in the mood to make nothing. Creativity levels are at a severe low and I’ll I crave are peanut butter and jelly sandwiches. This happens from time to time and I usually only go with the flow, but I genuinely am in deep this time.

Send help. Or recipes;).

I have however been having some fun using jams and preserves in recipes. Like this blueberry balsamic vinaigrette and now the Sriracha plum glazed drumsticks you see before you.

I must confess, I do purchase these jams as I have zero time (or seasonal fruit on hand) to make it from the pantry. Plus the idea of making a whole batch of plum preserves for 1/3 of a cup seems a little daunting, if not ridiculous. At least that’s what I’m telling myself. HOWEVER if you can get your mitts on some good quality preserves and perhaps kitchen-made (by the hands of some other lovely soul who indeed does have time) then I suggest you make this as soon as humanly possible.

The flavor and ease of this method is astounding.

I’ll be honest with you, the most daunting thing about these Sriracha plum glazed drumsticks may be peeling the chicken skins off of the drumsticks. I like to place my chicken drumsticks out onto the counter a good 30 minutes in advance –so they aren’t extremely cold and easier to handle. Then I start by peeling the skin back a little bit (towards the end with the smaller joint) then I use a paper towel to grip the skin and pull it the rest of the way off. All in all it should take about 8 to 10 minutes.

Make The Glaze:

Then in a bowl, combine 1/3 cup of the plum preserves, 1 clove grated fresh garlic, 1 teaspoon grated fresh ginger root, 1 teaspoon Sriracha, 1-1/2 cup of water plus 3 tablespoons of low-sodium tamari, 1-1/2 tablespoons rice vinegar, 1/2 teaspoon toasted sesame oil and 1/4 teaspoon white pepper.

Stir all of the ingredients together until combined.

Cook The Drumsticks:

Pour the plum Sriracha sauce into a wide 10 to 12-inch skillet, preheat to medium and nestle the drumsticks into the sauce.

Cover, bring to a bubble and cook for 10 minutes.

Uncover, turn the chicken and replace the cover and cook for an additional 15 minutes.

Then uncover, turn the chicken and cook uncovered for 15 minutes. Spoon the glaze over top until the chicken is fully cooked and the glaze has thickened.

Plate up these gingery Sriracha plum glazed drumsticks and glaze with the remaining sauce. Serve with rice, roasted veggies and…

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!