STICKY FIVE-SPICE ORANGE CHICKEN DRUMSTICKS

Pilons de poulet collants a lorange et aux cinq epices
4-6 Portions
4h Brining
15 min Prepping
40 min Cooking
Recipe Easy

Ingredients

CHICKEN DRUMSTICKS

  • 2 packs Exceldor chicken drumsticks
  • 3/4 cup (190 ml) mild chili sauce
  • 4 claves garlic, crushed
  • 1/4 c. vegetable oil
  • Juice and zest of 2 oranges
  • 1/2 tsp. (2 1/2 ml) chili flakes
  • 2 tbsp. (30 ml) tomato paste
  • 1 tsp. (5 ml) five-spice powder (Asian spice mix)
  • 1 tsp. (5 ml) salt

TOPPINGS

  • Fleur de sel
  • Espelette pepper

Directions

Click the steps to erase them.

  1. Combine all the marinade ingredients in a bowl and mix well. Divide the marinade in half and set 1 half aside for basting the drumsticks while they’re in the oven.
  2. Put drumsticks with the first half of the marinade in a reusable plastic bag and marinate 4 hours in the refrigerator.
  3. Preheat oven to 375 °F (190 °C).
  4. Place the drumsticks on a parchment-covered baking sheet on the middle oven rack and bake for 40 minutes. Brush with the basting marinade every 15 minutes.
  5. Remove from oven and place drumsticks on a serving dish. Garnish with fleur de sel and Espelette pepper.