Honey-sriracha-teriyaki Drum­sticks

Delight Gluten Free - - Indulge - Source: Daina Falk

YIELD: 6 TO­TAL TIME: 50 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE

A big part of my love for Buf­falo wings is cer­tainly the fla­vor—but I am also just a huge fan of wings. I like the eat­ing process. In an ef­fort to come up with other fla­vors, sim­ply so I had more wings to eat, I tin­kered in the kitchen and came up with these Sriracha teriyaki drum­sticks. Let’s face it. Sriracha is prob­a­bly the best hot sauce on the mar­ket. And I find it hard to get enough Asian food in my diet, so I went for the teriyaki, too. I made my first batch of these with wingettes and drumettes. Tasty. But I wanted more. So I went back to the gro­cery store and bought large drum­sticks. I drowned them in my mari­nade, and air-fried them up. They made me so happy. It’s a lot of chicken, and these will fill you up, es­pe­cially when done as drum­sticks.

¼ cup green onions, cut into thin rounds, plus more for gar­nish ¼ cup teriyaki sauce 1 ta­ble­spoon Sriracha chili sauce ½ tea­spoon black pep­per 1½ tea­spoons honey 2 tea­spoons sesame oil ½ tea­spoon red pep­per flakes Brown rice flour, for dredg­ing Shred­ded car­rots, for serv­ing 6 large chicken drum­sticks (you can al­ways use 12 drumettes in­stead) Whisk to­gether the green onions, teriyaki sauce, Sriracha chili sauce, black pep­per, honey, sesame oil, and red pep­per flakes in a mix­ing bowl. Place the flour in a shal­low bowl. Dredge the drum­sticks (skin on or off, your call) in the flour, coat­ing the en­tire piece of chicken in an even, thin layer of flour. Then dunk the drum­sticks in the sauce, coat­ing well. Place all the drum­sticks in an air fryer at 390 de­grees for 10 min­utes. Al­ter­na­tively, bake in a pre­heated 425-de­gree oven on a lightly greased, foil-lined bak­ing sheet for 20 min­utes, and then flip. Bake for an­other 25 min­utes, check­ing to en­sure the chicken is cooked through. Place the drum­sticks atop a bed of shred­ded car­rots. Top with ad­di­tional green onion slices and serve. NU­TRI­TION PER SERV­ING: CALO­RIES: 333, FAT: 14G, SAT­U­RATED FAT 3G, CHOLES­TEROL: 139MG, SODIUM: 424MG, CAR­BO­HY­DRATES: 26G, FIBER: 2G, SU­GARS: 5G, PRO­TEIN: 27G

1 tea­spoon salt ½ tea­spoon ground

black pep­per ½ tea­spoon ground all­spice 1½ pounds ground pork 1 ripe mango 4 scal­lions 1 ta­ble­spoon co­conut aminos 1 head but­ter or Bos­ton

let­tuce JAN­UARY - FE­BRU­ARY 2017

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