Yield
25 servings
Portion Size
1 each
Category
Chicken
Featured Maple Leaf Product: Schneiders IQF Drumsticks (#26336)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Drumsticks. IQF | 25 each | 25 each |
| Oil, olive | 60 ml | 1/4 cup |
| Ketchup | 375 ml | 1 1/2 cups |
| Honey | 250 ml | 1 cup |
| Worcestershire Sauce | 25 ml | 5 tsp |
| Garlic, minced | 25 ml | 5 tsp |
| Rosemary, fresh minced | 15 ml | 1 Tbsp |
| Ground Cumin | 25 ml | 5 tsp |
| Chili Powder | 10 ml | 2 tsp |
Method
- Two days before, thaw chicken drumsticks on a tray under refrigeration at 4'C/40'F or lower.
- In a bowl, whisk together all of the ingredients. Reserve 1/4 of the marinade to glaze the chicken during the last 5 minutes of cooking. Place chicken drumsticks in a 2" deep insert pan and pour marinade over it. Cover with saran wrap and marinate overnight in the refrigerator at 4'C/40'F or lower.
- Preheat convection oven to 400'F/200'C. Take marinated chicken drumsticks out of marinade and place on parchment lined baking sheet. Bake for approximately 15 minutes. Remove from oven, coat drumsticks with reserved marinade and return to oven for another 5 minutes. Cook until an internal temperature of 165'F/75'C is reached for at least 15 seconds.
- Serve 1 drumstick each per serving.
Suggested Accompaniments
Serve with roasted potatoes with skin and creamy coleslaw(sides not included in the nutritional analysis)
Nutritional Info per 1 each
| Calories | 249 kcal |
| Protein | 15.1 g |
| Carbohydrate | 22.1 g |
| Total Fat | 12.1 g |
| Saturated Fat | 3.0 g |
| Trans Fat | 0 g |
| Total Dietary Fiber | 0.5 g |
| Cholesterol | 63 mg |
| Calcium | 19.1 mg |
| Sodium | 213.4 mg |
| Vitamin A | 7.4 RE |
| Vitamin C | 3.1 mg |
| Calories from Fat | 44 % |