Appetisers / Spicy Roasted Buffalochicken Drumsticks
Nothing like a couple of zingy and zesty buffalo chicken drumsticks to help you throughthat morning haze. Recipe by Maru Tung, Head Chef of Bourbon Bar and Smokehouse in Soho.
Prep chicken drumsticks
- Separate thighs from drumsticks and store thighs away.
- Cut the bottom tip of the drumstick off and evenly trim the top. The drumsticks should be roughly 10cm long.
Pan fry
- Heat oil in a pan and fry the drumsticks for 1 min on high heat. The colour of the skin should be golden brown.
Buffalo sauce
- On a medium heat, begin melting brown sugar in large oven-safe saucepan. Make sure it does not burn.
- Quickly add red wine vinegar, bay leaf and barbecue sauce to the sugar. Stir for 30 seconds or until thoroughly combined.
Pre-cooking drumsticks
- Transfer drumsticks to the saucepan, coat thoroughly with sauce and cook for 2 mins.
Baking drumsticks
- Pre-heat oven to 70°C. Roast drumsticks in saucepan or baking tray under low heat for 12 hours.
Arrangement
- Garnish plate with drumsticks, buffalo sauce, deep-fried shallots, red chili and celery slices.
INGREDIENTS
- (3 servings)
- Chicken drumsticks (3 pieces, 200g each)
- Vegetable oil (4 tsp)
- Brown sugar (7 tbsp)
- Red wine vinegar (7 tbsp)
- Bay leaf
- Barbecue sauce (500g)
- Dried shallots, sliced to taste
- Red chili, sliced to taste
- Celery, sliced to taste
WINE PAIRING
- Castello di Ama, Chianti Classico 2005
- A sangiovese red with good acidity and the aroma of black olives and red fruits
- Wine pairing by Matt Li of Enoteca
MUSIC PAIRING
- Artist: The Quintet
- Title: Live at Massey Hall
- Date: 1953
- Label: Debut
- Music pairing by The Hedonist
WHERE TO BUY
- N/A
PREP TIME & COOK TIME
- 8 mins; 12 hrs
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