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It’s the new start of the week! How was your weekend? Does it feel too short as always? I’m super excited switching over to Daylight Saving Time because the sun is still out when I get off work. Last weekend, I spend time in the kitchen creating these drumsticks for dinner and let me tell you, they’re totally bomblicious (I just invented a new word )
You only need a few ingredients for this chicken drumstick recipe.
I can totally see that this dish will be a staple for your BBQ party already. The drumsticks are not only budget-friendly but they’re meaty and delicious. Here, the chicken gets baked while the sauce is being prepared on the stovetop. The Worcesteshire sauce gives it a nice kick with savory, sour, a little spicy flavors.
Need a quick ticket to your dinner table? Chicken drumstick with Worcesteshire sauce got ya covered. Throw in some salad or roasted vegetables to be fancy. And leftover’s perfect for lunch the next day, something exciting to look forward to during long work week right?
Baked Chicken with Worcestershire Sauce
Chicken drumsticks bake until tender, then toss in a spicy, savory worcestershire sauce. Your favorite weeknight dinner is easy, satisfying and delicious.
- 8 chicken drumsticks (2lbs)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small shallot (diced)
- 6 cloves garlic (minced)
- 1 bird eye chili (chopped)
- 1/2 cup worcestershire sauce
- 1/2 cup chicken broth (or water)
- 1 tablespoon vinegar
- 3 tablespoons sugar
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 small bunch green onion (finely chopped)
- 1/2 teaspoon sriracha (optional, if you want more heat)
Quick Onion Slaw:
- 1 medium sweet onion (sliced, soaked in ice water), drained
- 1/3 cup vinegar
- 1/3 cup sugar
- 1/3 cup water
Preheat oven to 400 degrees.
Wash the chicken and pat dry with paper towel. Sprinkle salt, pepper, garlic powder over and arrange drumsticks on a baking sheet line with parchment paper.
Bake the chicken for 20 minutes, then flip over and bake for an additonal 10 minutes, until chicken is cooked through.
While the chicken is baking, prepare the sauce. Heat oil in a skillet over medium heat, add garlic, shallot and cook until fragrant. Add in broth, worcestershire sauce, vinegar. Stir well and bring the mixture to a boil.
In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon water. Mix well and add to the sauce mixture.
Season the sauce with sugar, sriracha sauce, chilis and 1 teaspoon black pepper. Cook for a minute until mixture is thickens.
Remove chicken from the oven, toss to coat with sauce. Cook for a minute until chicken are soaking up all the sauce nicely. Remove from heat and top off with green onion.
Onion slaw: Combine onion, vinegar, water, sugar in a small bowl. Mix well and set aside to serve later.
Serve over rice, with onion slaw, lime wedges and more sauce on the side, if desired. Enjoy!