Chicken Drumsticks with Singapore Sauce

2 Reviews
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Photo: Johnny Miller; Styling: Sarah Smart
Yield
Serves 4 (serving size: 2 drumsticks and 1 table­spoon dipping sauce)
By Robin Bashinsky
July 2014
RECIPE BY Cooking Light

Ingredients

  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 8 skinless chicken drumsticks
  • Cooking spray
  • 1/4 cup Sriracha
  • 2 tablespoons unsalted chicken stock
  • 2 tablespoons lime juice
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons sugar
  • 4 garlic cloves, grated

Nutritional Information

  • Calories 321
  • Fat 10.7g
  • Satfat 2.7g
  • Sodium 594mg

How to Make It

Step 1

Preheat grill to high heat. Combine black pepper, salt, and ground red pepper; sprinkle over chicken drumsticks. Place drumsticks on grill rack coated with cooking spray. Cover and grill 3 minutes or until charred; reduce heat to ­medium. Grill 18 minutes or until a thermometer inserted into the thickest part registers 160°, turning occasionally.

Step 2

Combine Sriracha, chicken stock, lime juice, ginger, sugar, and garlic. Serve sauce on the side for dipping.

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Ratings & Reviews

sukeedog's Review

sukeedog
August 31, 2014
Yummy! You definitely need to like HOT HOT HOT because Sriracha packs some serious punch. We tossed the cooked drumsticks with some of the sauce, wing-style, and then served the rest of the sauce on the side.

NoAlias's Review

NoAlias
August 11, 2014
Yeow! I knew it would be spicy/hot, but....wow!!!! I added a little more sugar and about 1/4 c. of coconut milk I had on hand to try to calm down the fire, but it was still far, far too hot. Do I have extra spicy Sriracha?