We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active
Favourites

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

Drumsticks Grills Sur la plaque BBQ Oven Favourites Summertime Cocktail hour Marinades Quick recipes Super bowl / sporting events
2-4 Portions
6h Brining
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

Click the steps to erase them.

  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.