Tuesday, September 2, 2014

Spiced Drumsticks with Sweet n' Spicy Dipping Sauce

While I was wandering Trader Joe's one Saturday, I stumbled upon some pretty meaty lookin' drumsticks.  I'm not really a drumstick kinda gal but the Mr loves them so I threw them in the cart and hoped inspiration would strike.  

When we were in San Francisco, we went to Little Star Pizza and the server suggested we get some spiced wings and drumsticks.  These are inspired by those little bites of heaven.



Spiced Drumsticks with Sweet n' Spicy Dipping Sauce
Serves 2

1 package Trader Joe's Organic Drumsticks
1 tbsp cumin
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp ground ginger
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp Mrs Dash Fiesta Lime Powder

For sauce:

Juice of 1 mini lime
1 tbsp honey
1 tbsp Sriracha sauce (to taste)
2 cloves garlic, minced

Preheat your oven to 375 and rip into those sticks.


Time to make the rub!


Put all of the dry spices into a small ramekin/bowl and give it a good mix.


Because I knew we weren't going to eat the skin, I wanted to make sure the actual meat was well seasoned so I pulled back the skins.


Sprinkle and massage in the spice rub all over the meat, roll the skin back up and sprinkle the rub over the skin for those who are going to eat it.


Time to make the sauce.  Take a tiny lime (almost key lime sized) and give it a good roll on the counter to encourage all of the juice to come out when you squeeze it.


In a bowl mix together the lime juice, honey and sriracha sauce and give it a stir.


Add your minced garlic and stir again.  (If you know you're making this ahead of time, make the day before for the flavors to intensify)



In a medium high skillet, put the chicken in skin side down to give a nice sear on all sides.



This will help keep the juices and spice at the party while they're baking.


Give a little spritz of cooking spray in a pan and put it in the oven for 30 minutes, turn them over and bake for an additional 25-30 minutes or until the internal temp reaches 160 degrees.


Let rest for a few minutes then dig in!


Perfect for a lighter dinner with a protein kick or for hungry peeps cheering on their team on game day!

Nutritional Info per drumstick only with skin:  Calories 186  Total Fat 10g  Sat Fat 3g  Cholesterol 90mg  Sodium 97mg Potassium 29mg Total Carbs 1g  Protein 22g  Vitamin A 2%  Calcium 1%  Iron 5%

Nutritional Info for half dipping sauce:  Calories 49  Sodium 91mg  Potassium 40mg Total Carbs 13g  Sugars 11g  Vitamin C 11%  Calcium 1%  Iron 1%

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11 comments:

  1. I loved the drumsticks plenty but the dipping sauce is off the charts yummy too and I ended up blending it into my brown rice and it was like a healthy Chinese food - so good!

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    Replies
    1. You could easily do these drumsticks, peel the meat off and make a great salad using the sauce as the dressing too! YUMMY!

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    2. The sauce with the rice sounds great. But....the meat in a salad, using the sauce as dressing--I'm going to have to try that. Thanks for sharing another great recipe Anele!!

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  2. I'm not much of a drumstick person, but the sauce sounds really good. I could do the dry rub with chicken breast pretty easily too.

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    Replies
    1. Yeah, I'm not either but this would be perfect on chicken breasts as well. The dry rub translates well to most meats.

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    2. I'd probably use breasts too, I'm not a leg fan either, although my son who lives at home loves legs, so maybe make some of both??!

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  3. These drumsticks look so flavorful!!
    Ami || NaiveCookCooks.com

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  4. These look fantastic! I'm going to buy the missing ingredients this weekend and give this a try next week!

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    Replies
    1. You can always sub any spices for what you have on hand as well but yeah that sauce is the Mr's new favorite!

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  5. I like the sear first then bake technique. I see it used for fish and steak but never thought to use it for baked chicken.

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