The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready. It also means that they're packed with classic Asian sweet-and-sour flavors that appeal to younger palates.
· Chicken can be marinated up to 24 hours. · Cooked chicken can be kept warm, loosely covered with foil, in a 250°F oven (in lower third of oven if at same time as latkes; recipe follows).
Recipe information
Total Time
9 1/ hr (includes marinating)
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
Step 2
Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
Step 3
Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
Step 4
Preheat oven to 425°F with rack in middle.
Step 5
Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.
Recipe notes
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