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Tangy Chicken Drumsticks
12 chicken drumsticks
1-1/2 cups milk
2 tsp. cornstarch
MARINADE
3/4 cup ketchup
1/4 cup packed brown sugar
1/2 cup red wine vinegar
2 tablespoon worcestershire sauce
1 large onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon grated fresh gingerroot or 1 tsp. ground ginger
1 tsp. crushed dried red peppers
Place chicken in shallow pan. In small bowl, mix together marinade ingredients. Spoon over chicken and refrigerate for 30 minutes, turning once. Preheat oven to 400 deg. F. Remove chicken from marinade mixture and place on foil lined baking pan. Bake for 30 minutes, turning once.
Meanwhile, pour marinade mixture into medium saucepan. Whisk in milk and cornstarch. Bring mixture to a boil and simmer, uncovered for 10 minutes. During last 10 minutes of baking time, brush drumsticks generously 2 to 3 times with sauce. Serve remaining sauce with the drumsticks.
NOTE:
To barbecue drumsticks, use a medium heat and cook for 40 to 45 minutes until juices run clear when drumsticks are pierced at the thickest part.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
