These remind me of a favorite chicken we used to order in a restaurant that closed down years ago. They are saucy and sticky, with just a bit of heat.
- drumsticks - 2 1/2 lbs. (1kg)
- oil - for smearing
- ketchup - 1/2 cup
- soy sauce - 1/4 cup
- brown sugar - 2 Tbsp
- rice vinegar - 2 Tbsp
- red pepper flakes - 1/8 tsp
- scallions - 3-4 , thinly sliced
Preheat grill to mediumâ€“high heat. Rub the Â drumsticks lightly with oil to avoid them sticking Â to the grates. Place the chicken on the grill and Â cover. Let cook for about 20 minutes, turning once Â or twice during cook time. If there are flare-ups, try Â to move the chicken to a different part of the grill.
Meanwhile, combine the ketchup, soy sauce, Â brown sugar, rice vinegar, and red pepper flakes in Â a bowl and mix well. Brush cooked chicken liberally with sauce immediately after removing chicken Â from grill. Sprinkle with scallions and let sit for 5 Â minutes before serving.
This recipe originally appeared inÂ Mishpacha Magazine.
Food Preparation for picture by Chanie Nayman
Food and Prop Styling by Amit Farber
Photography by Daniel Lailah