SERVES 4
TOTAL TIME: 40 minutes
Try to buy drumsticks of similar size so that they will cook at the same rate. Don’t forget to remove the skin from the drumsticks before cooking.
|
½ |
cup sugar |
|
¼ |
cup whole-grain mustard |
|
¼ |
cup water |
|
3 |
tablespoons soy sauce |
|
1 |
tablespoon cider vinegar |
|
1 |
tablespoon dry mustard |
|
1 |
garlic clove, minced |
|
8 |
(5-ounce) chicken drumsticks, skin removed, trimmed |
|
2 |
scallions, sliced thin |
1. Combine sugar, whole-grain mustard, water, soy sauce, vinegar, dry mustard, and garlic in 12-inch nonstick skillet. Add drumsticks, cover, and simmer gently until chicken is tender and registers 180 degrees, about 20 minutes, flipping drumsticks over halfway through cooking.
2. Uncover, increase heat to medium-high, and simmer rapidly until sauce is slightly thickened, 5 to 7 minutes, turning drumsticks occasionally to coat. Transfer chicken to platter, pour glaze over top, and sprinkle with scallions. Serve.