Drummies? Drumsticks? Drumlets? What do you call these? I grew up calling them drumsticks but I feel like no one says that anymore. That is besides the point though, listen this is one of those recipes that I’m so blasted excited to share with you all and I’m just crossing my fingers that it’s received well. Sometimes, read all the time, anything that isn’t gooey, cheesy or chocolate doesn’t get as much love as the other stuff. It’s sad but it’s true. I’m begging you all to pin the heck out of this one because not only are the sticky orange chicken drumsticks going to be your new favorite but you can actually use any cut of chicken you want.
Will Chicken Go Bad in the Freezer?
Frozen chicken (and all frozen foods) are safe to eat indefinitely, but will lose taste and flavor the longer it is stored.
If you don’t seal the food carefully, freezer burn can occur, which dries out the exposed meat — though it’s still safe to eat.
That’s right friends, this would be an awesome glaze on grilled chicken, chicken wings, chicken thighs, chicken breasts or heck, roast up a whole bird and slather this glaze on it the last few minutes.
But who cares about chicken, let’s talk about something I’ve never mentioned on the site before, gas. Someone might even leave me a nasty comment for bringing it up but I don’t care. Last week I ran to the grocery store after running carpool and our 5 year old had to use the bathroom. (Oh gosh, one day she will just die that I blogged about this) I took her and we continued shopping but as we were walking I could see it in her face that she still had to go. We quickly made our way to the checkout where she continued to pass gas.
As a kid we weren’t allowed to say “toot” or “fart” instead, and I’m dying laughing just to think about it, we called it a “woofer”. Yup. Classy. I have no clue where the word came from. Anyway, the kid is ripping them and she’s clearly aware of it and a little embarrassed, but we are stuck in between people and the next to check out. I. Was. Dying. It’s like going to the bathroom with a toddler who has to ask “Are you going poop, Mom?” even if you totally aren’t. I could just feel everyone wondering if I was a tad plugged up.
It’s not me, it’s her!!! I wanted to yell it through the aisles and yet I didn’t want to embarrass her more, so I just kept smiling and bouncing the baby in our Solly Wrap. That shopping trip literally stunk.
Is Marmalade Jam?
No, they are different.
Jam is made from whole or cut up pieces of fruit with sugar.
Marmalade is preserves made with citrus—using the whole fruit, along with the rind.
You’re welcome. Now back to the food. The sauce uses blood orange marmalade, but feel free to use regular orange marmalade. The key is to marinate, bake until almost done and then begin the glaze process. I won’t type your eyeballs off so I’ll stop gabbing now. And yes, I’m sure we were the only ones with a weird name for gas, now you know my secret.
Sticky Orange Chicken Drumsticks
Sticky Orange Chicken Drumsticks
Description
Ingredients
For the Marinade
- 8 Chicken Drumsticks
- 1/4 Cup Balsamic Vinegar
- 1/2 teaspoons Ground Ginger
- 2 Tablespoons Brown Sugar
- 1/2 Cup Orange Marmalade, We used Homemade Blood Orange Marmalade, recipe below
- Black Pepper
- Salt
- Sesame Seeds , for garnish
- Green Onions, sliced for garnish
For the Glaze
- 1 Cup Orange Marmalade
- 1/4 Cup Balsamic Vinegar
- 2 Tablespoons Brown Sugar
- 1/4 teaspoon Ground Mustard
- 1 Clove Garlic, minced
For the Orange Marmalade
- 5 Oranges or Blood Oranges
- 1 Lemon
- 8 Cups Water
- 8 Cups Sugar
Instructions
For the Orange Marmalade
- Using a paring knife or large zest tool, remove strips of two orange peels and place in a large stock pot.5 Oranges or Blood Oranges, 1 Lemon
- Repeat for the lemon.
- Cut each fruit in half and squeeze out the juices, removing any seeds into a mesh strainer over the pot.
- Add the juiced fruit peels into the pot as well.
- Add the water and lower the heat to a simmer for 20 minutes.8 Cups Water
- Remove the large orange halves and lemon halves, leave any strips of the peel in the mixture.
- Add the sugar and bring back to a boil until the temperature reaches 220 degrees.8 Cups Sugar
- Allow to cool over night before placing in jars.
- Marmalade will be thick and sticky.
For the Marinade
- Place the ingredients in a large ziploc and squish the bag to mix well.8 Chicken Drumsticks, 1/4 Cup Balsamic Vinegar, 1/2 teaspoons Ground Ginger, 2 Tablespoons Brown Sugar, 1/2 Cup Orange Marmalade, Black Pepper, Salt
- Allow to sit in the fridge for 30 minutes to all day.
- The longer the better.
To Cook
- Preheat oven to 400 degrees.
- Line a cookie sheet with foil and place a cooling rack on top.
- Place the drumsticks on it, discarding the marinade.
- Sprinkle with a little pepper and a pinch of salt.
- Bake for 45 minutes, remove from the oven and baste with half the glaze (see instructions below).
- Bake an additional 15 minutes and baste again with the glaze and garnish before serving.Sesame Seeds, Green Onions
For the Glaze
- In a saucepan over medium heat, add the ingredients and bring to a boil then simmer until reduced by 1/3.1 Cup Orange Marmalade, 1/4 Cup Balsamic Vinegar, 2 Tablespoons Brown Sugar, 1/4 teaspoon Ground Mustard, 1 Clove Garlic
- Remove from heat.
Notes
Nutrition
Recommended Products
Jeannette
I haven’t made these yet; I intend to later this week, I’m sure they are good because I have some of your other recipes saved.
My comment is pretty simple, but very easily overlooked: I want to thank you for putting pictures up of the products needed to make this recipe. I have a really hard time with word association at times and was going to ask what cooling racks are when I saw the pictures! I’ve always heard them referred to as ‘wire racks’ (as in, ‘remove the cookies to wire racks to cool before frosting’), so thank you very much!! 😊
Sweet Basil
Thank you so much Jeannette! Having the right products when you’re cooking or baking is so helpful! I hope you enjoy this recipe!
Desiree
I’m trying this recipe for dinner tomorrow night, going to let the chicken drumsticks marinate overnight. I have a question, I see 1/2 tsp of ground ginger in the ingredients but I also see 1/4 tsp of ground mustard for the glaze…could you please clarify?
Sweet Basil
Hi Desiree! Sorry for the confusion! I’ve hopefully cleared up the confusion in the instructions. The ground ginger goes into the marinade that you will let the drumsticks soak in all that flavor. The ground mustard goes into the glaze that you will add while they are baking and right before serving. I hope that makes sense!
Anika Enger
I bet beef or venison bites would be good with this too? We have so much of those meats.
Looks so yummy though with chicken, I might just have to get some drummies
Sweet Basil
Hi Anika! I’ve never tried it with beef or venison but I bet it would be delicious! Let us know if you try it!
Marilyn Bender
I am cooking this right now. Not quite enough marmalade but I am using some apricot preserves to make up difference.Hope it turns out okay.
Sweet Basil
I bet it will be amazing!! Let us know how it goes!
Joni
Maybe I’m missing it, but I don’t see an oven temp for the chicken. I guessed 350 and I hope I’m right! Otherwise I’m going to have a very interesting dinner.
Sweet Basil
Oh! I must have deleted it when I added a line into the recipe. It’s 400 and corrected now. Thank you for the heads up!
Colleen
My mom made us say ‘piff’. She was a lady to the hilt and insisted that ‘piff’ was a more ladylike word. haha this is great story! And I can’t wait to try this chicken too 🙂
Sweet Basil
LOL! A piff is quite a lovely word in comparison. 😉
Meredith
These look delicious, I think I’ll try them next week. And, for what it’s worth, my daughter (4.5) calls them “chicken bones”. 🙂
Sweet Basil
Chicken bones!! lol!
meredith
I accelerated the menu. “Chicken bones” are thawing for marinade tonight, can’t wait to try them. (Am using an orange carrot marmalade, hope it works out!)