What is the sense of having plain ol’ chicken breasts tonight when you can add a hint of sweet and a touch of spice to your dish? Chili Beer Drumsticks can turn your potentially boring chicken dinner into a mouthwatering meal you will put on repeat on your weekly menu.
For a marinade packed with so much flavor, you want to choose a beer that counters the spicy bite of the red pepper, while also adding a sweet balance to the flavor. I went with Left Hand Brewing’s Saison Au Miel, This wildflower honey seasonal farmhouse style-ale is a medium-light bodied ale with a flavor that will leave a lingering hint of sweetness to compliment all of the spice.
Compliment this dish with a side of roasted seasonal vegetables and fresh-cut potato wedges, seasoned with salt, pepper, a touch of garlic powder and parsley.
Chili Beer Drumsticks
- 2-2 1/2 lbs drumsticks
- 1/3 cup cornstarch
- 2/3 cup Saison beer
- 1/4 cup soy sauce
- 2 tbs honey
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cumin
- 1/8 tsp black pepper
- 1/4 tsp red chili flake
- 1/2 tsp salt
- 1 tbs rice wine vinegar
- Preheat your oven to 425° and rub the drumsticks with cornstarch until coated.
- In a large mixing bowl, add the Saison, soy sauce, honey, chili powder, garlic powder, onion powder, cumin, pepper, red chili flake, salt, and vinegar; stir well to combine.
- Add the chicken to the liquid mixture until coated completely. Cover the bowl with plastic wrap and place in the fridge for ten to twenty minutes.
- Remove the chicken from marinade and arrange wings on a tin-foil lined baking sheet and bake at 425° for ten minutes.
- While the chicken is baking, add the remaining marinade to a pot over medium-high heat, stirring frequently and reducing the marinade until it becomes thick; about 8-10 minutes.
- Once the marinade has reduced, remove the drumsticks from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
- Place the chicken back into the oven and cook for an additional ten minutes, then take the pan out and baste the chicken once again.
- Repeat the basting process every 10 minutes for the next 25 minutes, or until the chicken has cooked completely (Note: Safe cooking temperature for chicken is 165°).