Sweet and Spicy Asian Drumsticks

This was a huge hit last night, 5/5 forks. I served white rice, perfect for this sauce.

Took a bit longer then 20 min for the sauce to reduce.

Recipe courtesy Emeril Lagasse,

Seasoned with Emeril's Essence, split into its own recipe: Emeril's Essence (Creole Seasoning).

The glaze used here is also available as a standalone recipe: Sweet and Spicy Asian Glaze.

Ingredients

• 2 cups (480 ml) orange juice
• 1 cup (240 ml) pineapple juice
• 2 tablespoons (30 ml) orange zest
• 2 tablespoons (30 ml) minced garlic
• 2 tablespoons (30 ml) minced ginger
• 2 tablespoons (30 ml) minced green onion
• 1 tablespoon (15 ml) sesame oil
• 1/2 cup (120 ml) soy sauce
• 1/2 cup (120 ml) mirin (sweet rice wine)
• 1 cup (240 ml) sugar
• 1 1/2 teaspoons (7.5 ml) crushed red pepper flakes ( i cut the pepper flakes to 1 teaspoon (5 ml) )
• 12 chicken drumsticks
• 2 tablespoons (30 ml) Essence, recipe follows
• 2 teaspoons (10 ml) salt
• 2 tablespoons (30 ml) chopped cilantro leaves
• 1 tablespoon (15 ml) toasted sesame seeds

Method

1. Preheat the oven to 375 degrees F (190°C).
2. In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar, and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 40 minutes.
3. Season the drumsticks with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze.
4. Place the casserole in the oven and cook until the chicken is cooked through and caramelized, about 40 to 45 minutes.
5. To serve, garnish with chopped fresh cilantro and the sesame seeds. Serve with any unused glaze on the side.