Yesterday I received a message from my son’s girlfriend: “Hi! (smiley-face) I made your kale salad for dinner tonight for my parents. They LOVED it! So yummy!”. For a moment I went blank – damn, I thought, I’ve made so many kale salads, WHICH recipe did I give her?!
I can’t begin to count all the times this sort of thing has happened through the years: I’ve made a delicious dish, immediately shared it with a friend or family member, then moved onto something else. A while back, my friend Debbie told me she always makes my fabulous green bean salad for Rosh Hashanah lunch. No recollection!! I asked her to please share the recipe with me.
Hence, one of the reasons I started this blog. At some point it’s time to gather all those Post-It’s stuck to the inside of cupboards, the hand written notes jammed hastily into drawers, the binders exploding with recipes past, organize and begin sharing the best of them.
Here’s one of those recipes …
SWEET AND SPICY CHICKEN DRUMSTICKS adapted from a Food and Wine recipe by Lisa Shin for Chicken Wings
These chicken drumsticks are as delicious cold as they are hot. And, although it may see like there’s an abundance of heat (aka. spice), which there is, it works as a nice balance to the rest of the flavors.
Chicken: (toss together)
6-8 pounds Chicken Drum Sticks (if using Drumettes, which are the perfect size when making this as an appetizer, you’ll need to reduce the cooking time)
1/4 Cup Canola Oil
Fresh Coarse Pepper
Sauce: (combine all ingredients in a large bowl)
2 tbsp Sambal Oelek (Chinese Chili Sauce)
1 tbsp Aleppo Pepper
2 tbsp granulated Sugar
2 tbsp Hoisin Sauce (Vegetarian/Gluten free options)
1 1/2 tbsp Toasted Sesame Oil
2 tbsp Water
1 tbsp Unseasoned Rice Wine Vinegar
1 tbsp Soy Sauce (lo-sodium)
1 tbsp grated Fresh Ginger (approx 2″ piece)
2 tsp grated Garlic (2-3 garlics)
Garnish: (reserve until serving time)
Toasted sesame seeds
Heat oven to 450 degrees.
Line a cookie sheet with tin foil and, either spray with cooking spray or line with parchment paper.
Spread out the chicken on the prepared baking sheet.
Cook 45- 55 minutes (depending on the size), turning half way through … cook until browned.
Add the cooked chicken to the bowl containing the reserved sauce. Toss until well coated.
Put the dressed chicken back on the cooking sheet or other heat proof cooking dish and into the oven for another 10-15 minutes, until nicely browned.
Put onto a serving platter and garnish with sesame seeds and scallions.