I adapted the recipe from Martha Stewart Living for Sweet-and-Sticky Grilled Drumsticks by adding Sambal chili paste! Just add the amount you want depending on how spicy you like it.
Throw all the ingredients (except the chicken, duh!) into a sauce pan and bring to a boil. Reduce to simmer and let it reduce. The recipe says it'll become the consistency of honey, but I don't think you need to take it that far! It'll get a lot thicker as it cools down.
Throw in a couple spoons of this at the end.
I let it cool to room temperature and then poured about 1/3 of it on the chicken and let it marinate all day.
I brushed on the rest while grilling.
Don't forget to cut big slashes in the drumstick to let the flavors permeate the chicken.
Some people may call this burnt, some may call it caramelized, but I just call it delicious!
Sweet-and-Sticky Grilled Drumsticks
1 1/2 cups dry red wine
1 cup plus 2 tablespoons packed dark-brown sugar
1/2 cup low-sodium soy sauce
2 tablespoons finely grated fresh ginger
1 garlic clove, minced
8 chicken drumsticks, skin on
- Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
- Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
- Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total. Season with salt.