3000 miles 'til dinner.

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

Servings:   2 

♥PANTRY, FRIDGE, MARKET♥♥

2 T. vegetable or mild flavored olive oil

6 chubby chicken drumsticks

4 T. whiskey

Marinade

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

♥PREP

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 through a mesh strainer 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

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

consider: skin-on thighs or wings, bone in; roasting time will be the same

♥ 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

(MIL post)