Could this scrumptious treat replace Buffalo Wings?
I've been tinkering with drumsticks for years trying to get them just right-- crisp on the outside, thoroughly cooked yet moist within, and not just coated but imbued to the bone with added flavor. No luck. But then I got a Facebook pop-up for a recipe and technique that was completely different from anything I've ever even considered. I simplified it, played with the seasonings, streamlined the process, and the result was fantastic! Here's how--
MAKE YOUR OWN SAUCE/MARINADE.
I used (the original) Sriracha sauce, honey, minced/pureed garlic, grated rind of clementines, grated fresh ginger, dashes of sesame oil, Vietnamese fish sauce, and coco aminos (a great soy substitute.) Tasting as I went, I added pinches of paprika and chili powder, and mixed well. You can make up your own recipe as long as it has a nice balance of sweet and spicy... if it tastes good, it is good.
SIMMER ON THE STOVE-TOP.
Arrange the drumsticks in a glass-covered braising pan, like this--
Add just enough water to the delicious sauce you made so that the liquid covers half of the drumsticks. Gently simmer (covered) on the stove-top, turning occasionally. You want them to cook through, but not to the point where they begin to fall apart. (Drumsticks are cheap enough-- half the price of wings-- that you can afford to experiment a few times to get a feel for the timing.)
REMOVE THE DRUMSTICKS AND REDUCE THE SAUCE.
The liquid will reduce nicely to a thick glaze. Be careful not to over-cook it.
BROIL THEM TO PERFECTION.
Pre-heat your broiler. Arrange the drumsticks on an elevated rack; i.e., so they have air under them and a pan to catch the drippings. Brush the drumsticks with the glaze, covering completely except for the "handle," the part where you'll hold it when you eat it. Broil for color-- they are already cooked through-- until they are scorched to your taste.
Allow to cool, arrange on a party platter, and (optionally) sprinkle with chopped greenery like parsley or cilantro. Serve with cold beer and plenty of napkins.
Will this creation ever actually replace Buffalo Wings? Unlikely. But while you can never properly make Buffalo Wings with residential kitchen equipment that are as good as the best restaurant versions, this drumstick dish is easy to make right in your own home.
NOTES:
Drumsticks are half the price of wings and have a higher meat-to-bone ratio, making them very cost-effective for a TV football gathering.
The glass-covered braising pot I recommended you use is a kitchen multi-tasker-- perfect for pot roast and other braised dishes as well as rice stews like paella and jambalaya.
A layer of aluminum foil on the pan beneath the broiling drumsticks will save you a lot of clean-up time and effort.
The sauce I used for this dish traces its roots to something I concocted for my daughter a few years back, a kitcken-sink cacophony of all flavors Asian. It works well if the flavors are balanced... just trust your own plalate and instincts.
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