Drumsticks, the lower part of the chicken leg, often come in large value packs at the supermarket. The moist, dark meat can stand up to a spicy-sweet sauce. Here, hot chili sauce (Sriracha brand has pleasant heat) is mixed with honey, a little oil, lime juice, and garlic and tossed with the chicken. Marinate for a few minutes or a few hours. Then roast the drumsticks slowly until the skin is crisp and golden.
|3||tablespoons hot chili sauce, such as Sriracha|
|2||tablespoons canola oil|
|Juice of 1 lime|
|2||cloves garlic, finely chopped|
|Salt, to taste|
|12||large chicken drumsticks|
|Canola oil (for the sheet)|
2. Set the oven at 350 degrees. Lightly oil a large rimmed baking sheet.
3. Arrange the drumsticks on the sheet. Spoon the leftover marinade in the bowl over the drumsticks.
4. Roast the chicken for 55 to 60 minutes or until it is cooked through and the skin is browned. Sprinkle with more salt, if you like.