Orange Ginger Glazed Chicken Drumsticks Recipe

Orange Ginger Glazed Chicken Drumsticks

These whole drumsticks roast with shallots until the skin begins to brown, then finish with orange wedges and a glossy orange-ginger glaze. Simmering the marmalade glaze separately makes it thick enough to brush on; adding it late keeps the sugar from darkening too much. Sesame seeds and sliced green onions finish the pan.

Serves 4, about 2 drumsticks each. Prep time: 15 minutes. Cook time: about 40 to 50 minutes, depending on drumstick size.

Ingredients for Orange Ginger Glazed Chicken Drumsticks

• 8 bone-in, skin-on chicken drumsticks, about 2 1/2 to 3 pounds (about 1,200g)
• 1 tablespoon neutral oil
• 1/2 teaspoon kosher salt, adjusted for the brand
• 1/4 teaspoon black pepper
• 2 medium shallots, peeled and quartered
• 1 medium orange, cut into wedges
• 1/2 cup orange marmalade (about 160g)
• 1/4 cup orange juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, finely minced
• 2 teaspoons sesame seeds
• 2 green onions, thinly sliced

How to Roast the Drumsticks

1. Prepare the oven and pan: Preheat the oven fully to 400°F (205°C). Line a roomy rimmed roasting pan or approximately 10-by-15-inch baking pan with parchment rated for 400°F. You can place foil beneath the parchment for easier cleanup. Keep the lining within the pan rim and away from the oven’s heating elements.
2. Season the chicken: Pat the drumsticks dry. Toss them and the shallots with the oil, salt, and pepper. Arrange in a single layer without stacking. Use two pans if needed so the chicken has room to brown rather than steam.
3. Roast before glazing: Roast uncovered for 25 minutes, until the chicken begins to turn golden and the shallots soften.
4. Simmer the glaze: While the chicken roasts, combine the marmalade, orange juice, soy sauce, vinegar, ginger, and garlic in a small saucepan. Simmer over medium-low heat, stirring, for about 4 to 6 minutes. The glaze should look glossy and lightly coat a spoon while remaining easy to brush. If it is watery, simmer it a little longer.
5. Turn and glaze: Set aside a portion of glaze in a separate container for the final brush. After the initial 25 minutes, turn the drumsticks and tuck the orange wedges and shallots between them. Brush the chicken with some of the remaining glaze. Do not dip a brush that has touched the chicken into the reserved glaze.
6. Finish roasting: Return the pan to the 400°F oven for approximately 15 to 25 minutes more. Start checking the thickest drumsticks after about 40 minutes of total roasting, and watch the glaze and orange edges during the final 10 minutes. Brush with the reserved clean glaze near the end. The chicken should be golden-orange with a glossy coating and a few darker spots, not scorched. Insert a thermometer into the thickest meat without touching bone; each drumstick checked must reach at least 165°F (75°C). Larger pieces may need more time.
7. Rest and garnish: Let the chicken rest for about 5 minutes. Scatter the sesame seeds and green onions over the drumsticks. Serve in the pan with the roasted orange wedges and shallots.

Why the Glaze Goes on Later

Marmalade can darken too much if it spends the full roasting time in the oven. Roasting the chicken first gives the skin a chance to brown; adding the orange wedges with the glaze keeps their exposed edges from roasting for too long. Do not broil this parchment-lined pan.

Reducing the glaze in a saucepan makes it cling to the chicken without depending on how much juice collects in the roasting pan. A little juice underneath the drumsticks is normal, but brush on the glaze rather than pouring it all into the pan.

Serving and Leftovers

Serve with white rice to catch any extra glaze, plus green beans or steamed broccoli. For a different glazed drumstick dinner, see these oven-roasted honey mustard chicken drumsticks.

Refrigerate leftovers promptly in a covered container. Reheat the cooked drumsticks covered to limit drying, until heated through. The glaze can also be made ahead, refrigerated promptly, and warmed gently until brushable before cooking the chicken.

Nutrition

Approximate per serving (2 drumsticks, with glaze, orange, and shallots): 520 calories, 38g protein, 24g fat, and 38g carbohydrates. Approximate per 100g of edible prepared food: 200 calories, 15g protein, 9g fat, and 15g carbohydrates. Drumstick size, edible meat yield, and how much glaze remains in the pan will affect these estimates.