On the weeks I’m super-organized and inspired, I go to the store on Sundays with a week’s worth of menus already planned and a full shopping list. Other weeks, I might have an idea or two, but I look to the market or store for inspiration. What’s in season? What looks delicious? What’s on sale? (With any luck, at least two of those three questions intersect.)
One of the things I picked up on this weekend’s shopping trip was chicken drumsticks, which are both economical and tasty. I cobbled together a marinade and roasted the chicken with some sweet potato wedges, and served it with a salad.
Sorry, no picture. I forgot all about it until well past dinner.
1 1/2-2 pounds chicken drumsticks (6-8 drumsticks)
1/2 cup soy sauce
4 tablespoons white vinegar
3 tablespoons (or more) Sriracha sauce
3 tablespoons honey (or your sweetener of choice)
1 1/2 teaspoons grated peeled fresh ginger, or 1/2 teaspoon dried ginger
Pat chicken dry and season generously with salt. Combine all remaining ingredients in a large zip-top bag. Add chicken and toss to coat. Marinate for 30 minutes.
Preheat oven to 475 degrees. Shake excess marinade off chicken and arrange in a glass baking dish. Bake for 30 minutes, rotating halfway through. Meanwhile, place remaining marinade in a small saucepan. Heat to boiling; reduce heat to medium-low and let the mixture thicken slightly. Add heated marinade to the pan of chicken, tossing to coat. Cook an additional 10 minutes until chicken is done and sauce has thickened.
Meanwhile, in a small saucepan, combine all remaining ingredients and bring to a boil. Reduce heat to medium-low and let the mixture thicken slightly.