You’ve probably heard this a million times – You’ve got to try this roasted chicken.  It’s the BEST, the juiciest I’ve ever had.

Well, if you tell me that, just be ready, for I may feel compelled to reply 😉

Are you ready?

“You’ve got to try my crispy baked chicken drums. It is the crunchiest and succulent piece of meat you’ll ever experience.”

Am I being shameless here? Oh, Yes.

Am I exaggerating the juiciness? Over confident??

If I say no, would you believe me?  probably not. :d    You naughty kids………….

If I said the two boxes of 10 chicken drums were gone within 30 minutes – Would you believe me then??

I love my meat crispy outside – yup, give me some texture please – and a flavor that penetrates from inside out – gotta be entertained from first bite to last  🙂

That, my friend, is what I call good chicken drums.

After all, who loves soaky yellow/whitish skin chicken drums ?

To show you how serious I am about getting my chickens right, I have an email to proof to you that I wrote to the Brooklyn Wholefoods Market the other day on how to bake a freaking chicken right.

Don’t believe me?

Send me a note below and I’ll share the email with you.

Crispy Honey Lime Chicken Drums
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Universal !
Serves: 4 servings
Ingredients
  • 10 pieces of chicken drums (skin on please)
  • -------------------------------------------------------------------------------------------------------
  • [Chicken Marinate]
  • 1 tbsp EVOO
  • 1 tsp sesame oil
  • 3 tbsp Tamari soy sauce
  • tbsp Asian cooking wine (Michu or Japanese sake)
  • Sprinkle about 1 tsp salt, and chili powder
  • ½ tsp fresh ground black pepper
  • -----------------------------------------------------------------------------------------------------
  • [Sauce]
  • 2 tsp good honey
  • 1 and half freshly squeezed lime juice
  • 1 tbsp hot chili pepper sauce (I use a brand called A&B American style pepper sauce)
Instructions
  1. Marinate the chicken drums in EVOO, sesame oil, tamari, wine, salt, chili powder, and black pepper for at least 20-30 minutes (about 10-15 mins each side).
  2. Heat the oven for 450-460 F and bake the first side for 25-30 minutes.
  3. Lower the heat to 440-450 F and bake the flip-side for 20 minutes.
  4. [By then the chickens are cooked but won’t be crispy enough so let’s repeat steps 2 and 3 on a lower temperature setting.]
  5. Whisk the honey lime chili sauce together in a small bowl.
  6. Take the chicken out of the oven & brush the drums with honey lime sauce.
  7. Send the drums back to the oven in 430-440 F and bake for another 15 minutes.
  8. Flip the drums to the other side of the skin and bake for an additional 15 minutes to brown the skin both sides.
  9. Remove from the oven and brush over the rest of the honey lime chili sauce.
  10. Your efforts and hard work are rewarded. Enjoy my friends & watch the drums disappear quickly in front of your eyes !!

Make these for dinner !

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