Turn Tuesday evening into a celebration

Roasted chicken is tender and juicy, an awesome treat for a big weekend dinner or a quick weeknight meal, but even the best roasted chicken can be kicked up a notch. Ours focuses on just the drumsticks, and we toss them in spicy, sweet sauce and double-bake them, so they’re caramelized and crispy. Scale up the recipe for holidays and events, and you’ll leave your guests asking for more.

Step One. Make the sauce

In a saucepan over high heat, bring Sriracha, rice vinegar, mirin and jam to a boil. Reduce heat to medium and simmer. Allow mixture to thicken and and reduce to ¾ cup.

Step Two. Prepare the drumsticks

In a large bowl, place drumsticks and salt generously. Cover and refrigerate for one hour.

Step Three. Set up for cooking

Preheat oven to 450°. In a medium bowl, whisk rice flour and cornstarch. On a rimmed backing sheet, place a wire rack.

Step Four. Set up for cooking

Pat drumsticks dry with a paper towel. Then, dredge in rice flour mixture, shake off excess and arrange on prepared rack.

Step Five. First bake

Roast drumsticks 50 – 60 minutes, turning frequently. They will be ready when the skin is browned and crisp.

Step Six. Second bake

In a large bowl, toss hot drumsticks with ¼ cup sauce. Return drumsticks to the oven and continue to roast for 8 – 9 minutes.

Step Seven. Second bake

In a large bowl, toss hot drumsticks with ¼ cup sauce. Return drumsticks to the oven and continue to roast for 8 – 9 minutes.

Step Eight. Serve

Pull drumsticks from the oven and brush with a second coat of sauce. Serve the remaining sauce on the side.

For this recipe, we specifically roasted drumsticks, but if you’re adventurous, you could use a whole chicken that’s been broken down, or you could adapt it for chicken wings. This dish is great paired with a salad of bright, vinegary greens.