I developed the skill of roasting succulent, crispy chicken breasts so well that we had it at least once a week. Then about a year ago the breast packs [with the skin on] started to disappear from my favourite market and I had to turn to drumstick packs. This called for improving the flavour and the texture of the drumsticks. I always enjoyed buffalo sauce roasted drumsticks, but they make a dreadful mess in the roasting pan. So I thought why not use less sauce? I now roast the drumsticks on a bed of sliced onions and when they are tender I brush them with a buffalo sauce inspired glaze and then just finish crisping them up. This way there is less sauce, but the chicken caramelizes and tastes just the same and the best part is it leaves a minimal mess in the roasting pan.
6 chicken drumsticks
1 onion, sliced
salt and pepper to taste
1/8 cup ketchup
1/4 tsp Tabasco sauce
1 tsp onion flakes
1/2 Tbsp liquid honey
• Set the oven to 350F.
• Line a baking pan with parchment paper.
• Wash the drumstick and dry them with paper towels.
• Peel the onion and slice it.
• Scatter the onion slices on top in the parchment lined baking pan.
• Place the drumsticks on the top of the onions.
• Sprinkle with salt and pepper.
• Place a sheet of foil over the baking pan, sealing it well.
• Place the pan in the oven and roast for a couple of hours or until the top of the drumsticks are beginning to get a nice golden colour. The bottoms will still be just cooked.
• Turn the drumsticks over and reseal the pan with the foil.
• In about half an hour, remove the foil and discard.
• Brush the drumsticks with the glaze and put back into the oven to bake until the glaze has baked onto the skin.
• Turn the drumsticks over and glaze the tops.
• Bake until the tops are crispy and serve.
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