I’ll be honest; I’ve never been a fan of any meat that is still on the bone. I’m not sure what prompted this dislike but I’ve always gone out of my way to avoid meat that is on the bone and when that isn’t possible I will quickly cut it off of the bone before serving it. Even when eating a steak, I studiously avoid eating any of the meat that is actually touching the bone. Glenn calls it one of my food quirks and I guess it is.
So you can imagine how surprised he was when I served up a patter of these chicken drumsticks for dinner last week. I’ll admit that I was a bit surprised myself. I had been browsing the meat section in the local Carrefour with Sidney and when I asked him what he would like to have for dinner, he pointed to the chicken drumsticks. Looking at them I saw that they were not only organic but they were plump and meaty looking and I immediately began thinking about how I could cook them. (I should also add that they were feather free which after living in Albania for the past two and a half years, where chicken in the grocery stores was scrawny and only partially plucked, seeing fresh and clean meat is exciting).
Cooking up dinner that night I was reminded of how easy, and varied, chicken drumsticks actually are to cook. I mixed up the glaze while the oven was pre-heating then baked the chicken while I fixed my sides. From refrigerator to table dinner was done in less than 45 minutes. Not bad for a weeknight meal.
HONEY MUSTARD CHICKEN DRUMSTICKS
8 chicken drumsticks
Salt and freshly ground black pepper
1/3 cup organic honey
1/4 cup whole grain mustard
3 tablespoons pomegranate infused red wine vinegar
2 teaspoons garlic powder
- Preheat the oven to 425 degrees.
- Line a rimmed baking sheet with aluminum foil and lightly coat with non-stick cooking spray.
- Place the chicken drumsticks on the prepared baking sheet and generously sprinkle with the salt and black pepper.
- In a small bowl combine the honey, mustard, and red wine vinegar. Stir with a whisk until well combined.
- Brush the glaze over the top of each chicken drumstick then sprinkle the garlic powder over the top of each piece. You should have a small amount of the glaze left over.
- Bake for 20 minutes then brush the chicken with the remaining glaze. Return the chicken to the oven and continue to bake until browned and cooked through, approximately 10 additional minutes.