Whenever you roast a chicken, there are only two drumsticks. All three of my kids love the drumstick and there aren’t ever enough to go around. Truth be told, I’ve always been a drumstick lover myself, but I’ve been ever-so-sacrificially surrendering my drumsticks to the kids for several years now. Recently, I spotted a pack of six drumsticks for a steal of a price at the market, and I wondered why I never just buy drumsticks. Silly, I thought to myself, since four of us favor them and Pastor Alaska is happy to eat them if I can get the skin nice and crispy. And they’re super inexpensive. Seems like a no-brainer. Facepalm. It seemed like even more of a no-brainer when my six-year-old daughter emphatically declared the name of this recipe to be “Delicious Chicken.”
Since April in Alaska means there’s still some snow on the ground and the temperatures have been hovering just above freezing, with forecasts for still more fresh snow this weekend, we haven’t been grilling outdoors yet this year. This recipe is ideal for when you’re craving something off the grill but it’s not quite the right season. This sticky sweet marinade comes together quickly, then you just roast these drumsticks in a hot oven (using the same cooling-rack-atop-foil-lined-baking-sheet technique I used in this recipe that gets the chicken nice and crispy) for 30 minutes, while you simmer and reduce the marinade on the stovetop. Brush the drumsticks with the glaze, pop them back into the oven for another 10 minutes, then sprinkle with sesame seeds and scallions. Delicious chicken, indeed.