Sticky Orange Chicken Drumsticks

4.50 from 2 votes

These Sticky Orange Chicken Drumsticks are savory, yummy, and the best drumsticks you will ever taste!

Prep Time30

Cook Time1

Total Time1 30

Course: 50 + Best Easy Asian Recipes

Keyword: blood oranges, chicken, drumsticks, glaze, marinade, marmalade, orange

Servings: servings

Author: Sweet Basil

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.

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.

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

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.

Store in the refrigerator for up to 5 days.