Crispy Honey Lime Chicken Drums
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
Print Recipe Pin RecipeIngredients
- 10 pieces of chicken drums, skin on please
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- [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
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- [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
- 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).
- Heat the oven for 450-460 F and bake the first side for 25-30 minutes.
- Lower the heat to 440-450 F and bake the flip-side for 20 minutes.
- [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.]
- Whisk the honey lime chili sauce together in a small bowl.
- Take the chicken out of the oven & brush the drums with honey lime sauce.
- Send the drums back to the oven in 430-440 F and bake for another 15 minutes.
- Flip the drums to the other side of the skin and bake for an additional 15 minutes to brown the skin both sides.
- Remove from the oven and brush over the rest of the honey lime chili sauce.
- Your efforts and hard work are rewarded. Enjoy my friends & watch the drums disappear quickly in front of your eyes !!
