Wednesday, December 12, 2012
Sticky Ginger Garlic Chicken Drummies
This recipe is fairly similar. It hits those same sweet and salty notes, though the chicken is not as fall off the bone tender as the holiday version (I will continue to kick myself until I unbury that recipe!)*
Four marinade ingredients and two cooking options. The recipe will work equally as well for a variety of other cut of chicken. The cooking time in the oven may vary for thicker cuts such as breasts or thighs. And the marinade is easy to scale up or down for any amount of meat. In the end I believe I made about 6 pounds of meat...roughly 28 drummies. We'll start with two pounds here...
adapted from CanaryGirl via FakeGinger
2 lbs chicken drumsticks or wings
1/2 cup soy sacue
1/2 cup brown sugar
2 cloves of garlic, minced
1-inch knob of ginger, minced
Combine the soy sauce, brown sugar, ginger and garlic together in a large zip top bag. Massage until the sugar is dissolved and garlic and ginger evenly distributed. Add the chicken, seal and refrigerate for 6-8 hours, or preferably overnight.
for the oven:
Preheat the oven to 350. Arrange the chicken in a single layer in a lightly oiled baking dish. Bake for 45-60 minutes or until the internal temperature reads 160 and the juices run clear.
in the crock pot:
Dump the contents of the zip top bag, marinade and all, into the crock pot and cook on high for 4-6 hours or low for 6-8. This version is more likely to fall off the bone...
*It seems I did save the recipe from that holiday party. Just goes to show how much of a mess my bookmarks currently are. You can find the original recipe at Gina's Skinny Recipes