18 chicken wings or 10 drumsticks or 4 thighs and 5 drumsticks, etc.
kosher salt and freshly ground pepper
2 tablespoons oil — peanut, canola, vegetable, etc.
2 tablespoons ketchup
1/2 cup soy sauce
1 cup honey
2 to 3 cloves garlic, minced
Preheat oven to 400ºF. Place in a pan and season lightly with salt and pepper to taste. She goes into great detail about how she burns the crap out of her pan and then, after soaking and scrubbing, “only a few burnt edges remain.” I… just used tin foil.
Now I kinda skimmed the instructions and missed the “flip what seems like constantly” part, sooo my chicken cooked for an hour skin side down. It would have been really good with the skin a bit more crispy though, so I’ll give that a try next time. I also didn’t cook it the extra 15 minutes, because at this point the chicken was cooked through and it was almost 8:00pm.
RP Servings: 4 or 5.
Stars: 4, definitely. As I mentioned, the sauce makes an incredible addition to rice. It does make a very generous amount of sauce, so if the monetary ramifications of making a sauce with a full cup of honey in it makes you cringe, fear not- you can get by with halving the sauce recipe if you need to. But all in all, a very good was to add some interest to plain drumsticks!