There seem to be a lot of people in this world that dislike dark meat chicken or refuse to eat chicken on a bone, and they baffle me. I think it must have to do with boneless/skinless chicken breasts becoming all the rage in the nineties, and now people are just used to it, maybe? Afraid to step out of their comfort zone?
On the other hand, I grew up in a household where entire chickens were roasted and the packaged boneless/skinless breasts very rarely made an appearance. The drumsticks were always my favorite part of the chicken, and because I was totally spoiled, I got them every time. I lived with my grandparents and my grandma would roast at least one chicken per week. It went without saying that the drumsticks were mine. It got to the point where she had to start buying extra drumsticks, so we’d essentially eat an 8-legged chicken, because other people wanted the drumsticks, too (and I wouldn’t give them up)!
Dark meat chicken is more tender and juicy than white, especially on the bone. It just is. I have so many recipes that are basically variants on roast chicken and, guess what, here’s another one!
The original recipe called for thighs but I used drumsticks because they are what I had in the freezer. Obviously I love drumsticks, but the main reason I’ve been buying them more is that they cook more quickly than thighs or leg quarters, which allows me to enjoy roast chicken during the week. This chicken is brushed with what is essentially an orange barbecue sauce. It’s nice and sweet, but has just a small kick from the hot sauce. Putting the chicken under the broiler (another thing I love and other people seem to be scared of) makes these sticky and caramelized and just fabulous.
If, in my near 7 years of blogging, I persuade you of nothing other than eating dark meat chicken, I will consider it a success.
Sticky Orange Glazed Chicken
8 bone-in, skin on chicken drumsticks
1 Tbsp. olive oil
1 cup thawed orange juice concentrate
1 cup ketchup
2 Tbsp. brown sugar
4 tsp. white wine vinegar
4 tsp. Worcestershire sauce
2 tsp. hot sauce
1 tsp. salt
Preheat the oven to 475. Sprinkle the chicken with salt and pepper and toss with the olive oil. Place skin side down on a broiler-safe baking sheet and roast until golden brown and cooked through, about 25-30 minutes for drumsticks or 45 minutes for thighs, flipping halfway through.
Meanwhile, combine the orange juice concentrate, ketchup, brown sugar, white wine vinegar, Worcestershire, hot sauce, and salt in a medium saucepan. Bring to a simmer and then cook until mixture has thickened, 18-20 minutes.
Turn on the broiler. Brush the chicken with the sauce on one side and then place under the broiler. Broil 1-2 minutes, until dark brown in spots. Flip, brush with more sauce, and broil for another 1-2 minutes.