These slightly spicy sticky drumsticks are a “wing it” of the the wings found on the menu at Pok Pok , one of my favorite restaurants here in Portland (two different locations) and also recently opened in Manhatten on Rivington street Pok Pok Wing. Excellent news — there is soon to be another Pok Pok in Brooklyn. My DIL in Brooklyn can pop over for wings when she doesn’t feel like cooking and we just need a Pok Pok in LA for my other DIL to enjoy!
Prep time: 20 minutes prep; marinate 4 hours, up to 48 hours
Roasting time: 50 minutes, middle rack
Oven temp: 400 degrees for 10 minutes, reduced to 350 degrees for 40minutes
♥PANTRY, FRIDGE, MARKET♥♥
2 T. vegetable or mild flavored olive oil
6 chubby chicken drumsticks
4 T. whiskey
1/3 C. sweet chili sauce
1 t. ground chili paste
1 T. soy sauce
1 T. minced garlic
1 T. minced ginger
1 medium to large orange - zest removed, juice squeezed
Put drumsticks in a zip lock bag. Mix marinade ingredients, pour over drumsticks and seal the bag, pressing out the air. “Squish” the bag with your hands to completely coat the drumsticks; lay the bag flat in the fridge for at least four hours and up two 48 hours. Hint: whenever you open the fridge, flip the bag.
♥ROAST - total roasting time 50 minutes
Put 2 T. oil in a 10-12” heavy skillet and heat in 400 degree oven until hot. Using tongs, place each drumstick in the skillet (watch for splattering), leaving some space between each one. Reserve the marinade.
*Place the skillet in oven, middle rack, and roast for 10 minutes @ 400 degrees.
*Reduce the heat to 350 degrees, turn drumsticks and roast for10 minutes.
*Turn drumsticks, add 2 T. whiskey and roast for 15 minutes.
Remove the drumsticks from the skillet and keep warm in a shallow bowl or platter. On the stove top, over medium heat, add the reserved marinade, 2 T. whiskey and 2 T. water to the skillet. Bring to a boil, scraping up the sticky bits and simmer 3 to 5 minutes until the sauce thickens and reduces a little. Pour over the drumsticks.
Garnish with one or all of the following: chopped cilantro, green onion, mint, Thai basil
These will be delicious served with a crisp GREEN PAPAYA SALAD and rice. If you are feeling particularly adventuresome and have some time, consider BANH CHUNG or BANH TET (sticky rice cakes) or simply : STICKY RICE or SAFFRON COCONUT RICE.
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
consider: skin-on thighs or wings, bone in; roasting time will be the same
substitute for sweet chili sauce: 1/2 t. dry chili flakes + 1/3 C. honey, karo syrup, maple syrup or Agave
substitute for chili paste: 1/2 t. dry chili flakes
substitute for orange (although the oranges adds a distinctive flavor): lemon zest & juice
substitute for whiskey: rum, bourbon or scotch
♥ Helpful Hints♥
*sweet chili sauce and chili paste: found in jars at all Asian grocers & on most grocer shelves
*for less or more “hot spice” adjust the chili paste quantity