Photo: Alain's Sweet and Spicy Asian Drumsticks Recipe
Ingredients
- 2 cups orange juice
- 1 cup pineapple juice
- 2 tablespoons orange zest
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 tablespoons minced green onion
- 1 tablespoon sesame oil
- 1/2 cup soy sauce
- 1/2 cup mirin (sweet rice wine)
- 1 cup sugar
- 1 1/2 teaspoons crushed red pepper flakes
- 12 chicken drumsticks
- 2 tablespoons Essence, recipe follows
- 2 teaspoons salt
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon toasted sesame seeds
Directions
Preheat the oven to 375 degrees F.
In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 minutes.
Season the drumsticks with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven, and cook until the chicken is cooked through and caramelized, about 40 to 45 minutes. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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By erinreimer13_98...
Bakersfield, CA
on February 03, 2013
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I just finished making this and it was great! I didn't have all the ingredients (orange zest & cilantro, I cut the recipe in half (but still added a full cup of sugar as I like it really sweet, and used a different seasoning mixture (Suzie Q on the chicken. It took awhile to reduce to a glaze (about 30 minutes, but be careful because it can become really thick quite fast. It took about 45 minutes to bake the chicken. I think the glaze needs to be basted on throughout cooking as the top of the chicken wasn't coated as much as I would like. Use foil on the pan or dish as the glaze can get baked on and a pain to clean off. Highly recommended! Enjoy!
By dancer217
abilene,tx
on July 10, 2012
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This chicken recipe was delicious, it had a lot of ingredients, but they went so well together. The chicken really came out with a lot of flavor and very moist
By alana_12603053
brooklyn, 72
on May 26, 2012
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excellent! just as described, would absolutely make again, kids and family all loved it.
Read all 26 reviews