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HONEY, GINGER, AND SRIRACHA CHICKEN DRUMSTICKS

Pilons de poulet au miel au gingembre et au sriracha

In collaboration with
Samuel Joubert, Le Coup de Grâce

2-4 Portions
10 min Prepping
40 min Cooking
Recipe Easy

Ingredients

1.2 kg Exceldor chicken drumsticks
  • 1 green onion, thinly sliced
  • 1 tsp. (5 ml) Sriracha (or more, to taste)
  • 1/4 cup (65 ml) honey
  • 2 large cloves garlic, minced
  • 3 tbsp. (45 ml) grated fresh ginger
  • 3 tbsp. (45 ml) olive oil
  • 1.2 kg Exceldor chicken drumsticks
  • Salt and ground pepper

Directions

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  1. Place all marinade ingredients except green onion in a bowl and mix well. Place chicken in a large sealable dish and pour in marinade. Seal dish, shake vigorously, and refrigerate for 6 hours, shaking from time to time.
  2. Preheat oven to 425°F (220°C).
  3. Place chicken on a large baking sheet lined with parchment paper. Bake for 35–40 minutes or until chicken drumsticks are cooked and golden brown. Sprinkle with sliced green onion.