It all started when my daughter and I were trying out a recipe for sticky drumsticks. We sampled the first batch and thought they were bland so Lindsey decided to make up her own flavor profile. They are now, as she expresses it, “The Bomb!” This is a great recipe for your Super Bowl Party. Marinate the drumsticks in the refrigerator for 2 to 24 hours then pop them in the oven for 35 minutes before you plan to eat. Simmer the marinade while you bake the drumsticks then use it as a sauce. Easy! Lindsey calls them “Nu Nu” Drumsticks because they are her “newest” creation.
“Nu Nu” Drumsticks
1/4 cup packed light brown sugar
1/4 cup rice wine vinegar
1/3 cup hoisin sauce
1 tablespoon plus 1 teaspoon Siracha hot sauce
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons of your favorite BBQ sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon onion powder
1 and 1/2 teaspoons red pepper flakes
1 teaspoon mustard powder
10 chicken drumsticks with skin on
In a one gallon zip-top plastic bag add all ingredients except drumsticks. Squeeze bag to combine ingredients. Add drumsticks and marinate for at least 2 and up to 24 hours. Refrigerate until ready to bake.
Preheat oven to 450ºF. Remove drumsticks from bag. Reserve marinade. On a rimmed baking sheet lined with non-stick foil, place drumsticks in a single layer at least one-inch apart. Bake drumsticks 35 minutes. Turn drumsticks over after 15 minutes.
Sauce: Pour reserved marinade in a small saucepan. Add an additional tablespoon of honey. Bring to a boil then reduce heat to a simmer. Simmer 30 minutes or until marinade thickens and makes a sauce.
To serve: Place drumsticks on a platter then pour sauce over drumsticks. Drizzle with additional honey if desired.
Published in The News and Neighbor on December 29, 2021.