A quick and tasty recipe for Sweet and Sour Chicken Drumsticks.
1/2 tsp. freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tbsp. honey
1 tbsp. plus 1 tsp. cider vinegar, divided
1/2 tsp. salt, divided
1/4 tsp. ground coriander
1 tsp. cornstarch
1/4 cup chopped fresh mint
8 chicken drumsticks, (about 2 pounds), skin removed, trimmed
1/4 tsp. freshly ground pepper
Preheat grill to medium.
To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil.
Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth.
Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper.
Oil the grill rack.
Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 80C, about 15 minutes total.
Serve the drumsticks with the dipping sauce on the side.
Position oven rack in the upper third of the oven; preheat broiler to high.
Coat a broiler pan with cooking spray.
Sprinkle drumsticks with salt and pepper, then broil, turning once, until an instant-read thermometer inserted into
the thickest part registers 80C, about 15 minutes total.