Gingery-Maple Chicken
Submitted by mewmers
Gingery maple chicken drumsticks browned in a skillet then baked in a maple syrup, soy sauce, sherry, and ginger glaze. The sauce thickens into a sticky, caramelized coating as it bakes.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsChicken drumsticks get flour-dusted and pan-fried until golden, then bake low and slow in a glaze made from maple syrup, apple cider vinegar, dry sherry, soy sauce, ground ginger, and garlic. Over 75 minutes in the oven, the glaze reduces and caramelizes into a sticky, lacquered coating that clings to every drumstick.
Browning the floured drumsticks first creates a crispy shell that holds up under the glaze. Without that initial sear, the chicken skin turns soft and slippery during the long bake.
Turning the drumsticks halfway through is key. The side that sits in the glaze absorbs more flavor, so flipping ensures even coating and prevents one side from going soggy while the other dries out.
Kitchen Tips
- Shake off excess flour before frying. Too much flour clumps and falls off in the glaze, making it gritty.
- Brown in batches so the chicken sears instead of steams. Crowding the skillet drops the temperature.
- The glaze should be noticeably thick by the end of baking. If it’s still thin, bake 10 more minutes uncovered.
- Garnish with minced green onions right before serving for a fresh contrast to the sweet glaze.
Variations
- Use chicken thighs instead of drumsticks for more meat and a richer flavor.
- Add a pinch of red pepper flakes to the glaze for sweet heat.
- Swap maple syrup for honey and add a squeeze of lime for an Asian-inspired twist.
Ingredients
Directions
In large bowl, combine chicken and flour.
Toss to coat well, shaking off excess flour.
In large skillet, heat 2 tablespoons of the oil over medium-high heat.
Cook chicken in batches, about 5 minutes, turning frequently and adding more oil as needed, until golden.
Arrange chicken in single layer in 11×7 inch baking dish .
In small bowl, whisk together remaining engredients (except green onions) and pour evenly over chicken.
Bake, uncovered, in 325℉ (160℃) oven for 30 minutes.
Turn the chicken over; bake for 45 minutes or until the glaze has thickened.
Serve garnished with minced green onions.
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