Baked Drumsticks with 7-UP Rosemary Honey Glaze Recipe

Baked Drumsticks with 7-UP Rosemary Honey Glaze Recipe

雞脾仔                                 12隻
初榨棷欖油                          3湯匙
粗鹽                                     3湯匙
黑椒碎                                 1.5湯匙
七喜                                     3/4杯
迷迭香                                 2株(約4-5吋長)
薑片                                     3片
粟粉                                     1/2茶匙
蜜糖                                     1湯匙Ingredients:
Chicken drumsticks                 12 drumsticks
Extra Virgin Olive Oil                 3 tablespoons
Kosher Salt                               3 tablespoons
Fresh Ground Black Pepper     1.5 tablespoons
7 UP                                          3/4 cup
Rosemary (Fresh)                    2 sticks (about 4-5 inches each)
Ginger (Fresh or Dried)            3 slices
Corn Starch                              1/2 teaspoon
Honey                                        1 tablespoon Steps:1. Preheat oven to 450 F, line a metal baking sheet with foil.

2. Rinse and pat dry the drumsticks, coat drumsticks with olive oil, then season them with kosher salt and pepper.

3. Place the drumsticks in the oven, bake for 40 minutes or until cooked.
4. While the drumsticks are baking, add 7 UP, ginger and rosemary into a small saucepan. Bring it to a boil on medium heat. let it cook for another 2 minutes. Scoop out the ginger and rosemary.

5. In a small bowl, dissolve the corn starch with a little 7 UP sauce. Mix well then add into the sauce pot.

6. Turn down the heat to medium low, whisk the sauce frequently until thicken.
7. Remove from heat, let it cool for 2 minutes, add honey and mix well.
8. Remove the cooked drumsticks from the oven, brush on the glaze and bake for 1 minute. Let cool for 3 minutes to soak in the juice and serve.

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5 thoughts on “Baked Drumsticks with 7-UP Rosemary Honey Glaze Recipe

  1. 小車

    [版主回覆10/11/2012 10:48:03]仲有少少架,個汁真係好好味 🙂

  2. mei

    [版主回覆10/12/2012 00:39:35]本來想煎靚靚才焗,但人懶所以直接入焗爐,少了那金黄脆口,但仍然好好味。


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