Sriracha chicken drummers!! Feel the fire of finger licking madness!! Brining the chicken before cooking it gives the most amazing results. Join me for a New Year chilli chicken extravaganza!!!
You will need
The main bit
10 to 12 chicken drumsticks
The wild brine
150 grams of sea salt (rock salt will do)
80 grams of dark brown sugar
To coat them
1 Tablespoon of cumin
1 Tablespoon of sea salt
2 Tablespoons of smoked paprika
For the crazy sauce'ing
50 grams of butter
100 mils sriracha sauce
20 mls tomato ketchup (a big squirt basically)
1 tablespoon of maple syrup
To make
We are going to brine the drumsticks to make them extra succulent and tasty. To make our wild brine that the chicken will soak in - measure out your sugar and salt in a big bowl
Pour in a pint of hot water and stir to dissolve the salt and sugar. Then add another two pints of cold water, tada! There is our murky brine.
Plonk your chicken into the brine and bang in the fridge overnight or for at least a good twelve hours.
After a good long brining put your oven on at 160 degrees and get your chicken out the fridge, drain it and pat it dry
Mix your cumin, sea salt and smoked paprika in a baking tray then roll your chicken carcass bits in it till they are well coated
Now bosh the tray with chicken in your oven for a full hour.
In the last ten minutes you can prepare your sauce.
Mix your ketchup and sriracha
Gently melt your butter in a pan then add your sriracha and ketchup mix, when warmed add your maple syrup and stir in till it looks like this
Now get your fantastic chicken drummers out of the oven and drizzle your sauce all over it. Give the tray a shoogle to get them all lovely and coated.
And OMGZ!! Serves the delicious!!
Feel the fire, hear the roar!!!
Don't forget your greens for health!!
