We made it to Thursday! Wahooooooo!
So, as some of you guys know from my Instagram, we recently moved over to the Berkeley area. We really like it! We are renting a little house up in the hills near a big regional park so there’s plenty of green space for the kiddos, but we aren’t far from all these amazing restaurants. Seriously, the Berkeley food scene is pretty amazing! Especially when it comes to ethnic food.
We’ve gotten in the routine of going to this wonderful little Korean restaurant for lunch on Saturdays because the food is incredible and they are SO kid friendly (Grayson gets the ultimate rice bowl and it’s literally his favorite thing ever). On their menu, they have the most delicious honey fried chicken wings as an appetizer. I had read all about them on Yelp so naturally we had to order them the first time we went and they did not disappoint. 😉 We loved them so much that I developed my own version at home, a bit healthier though as they are baked not fried. When developing recipes for this site, I really want to make things that you guys will actually make at home….and I think it’s safe to say more of you are apt to make roast chicken recipe than a fried chicken recipe. Right? I do love fried chicken but personally I don’t love making it at home. It’s messy. It’s greasy. It’s never as good as it is in a restaurant.
But these!!! You guys have to try them. They are so good. I made them last weekend and we took them to the park for a picnic. It was messy picnic food but totally worth it. We love drumsticks in this house!
The chicken legs are roasted to perfection with just a sprinkle of sea salt — they get a really nice, really crispy skin that way. Then, you pour over the sauce and inhale. 🙂 For those wondering how spicy the sauce is and if it’s apt for kids, I will tell you that it’s really not that spicy despite the sriracha. This makes a ton of sauce! They do have a little bit of a kick but Grayson still ate his and didn’t complain a bit about the spice. If you think your kids are more sensitive, just drizzle less sauce on theirs. I intentionally didn’t make this recipe as spicy as I (or Adam, probably) would have liked because I needed it to be three year old friendly.
- 2 lbs chicken drumsticks
- 1/2 cup honey
- 2 tsp toasted sesame oil
- 2.5 tbsp tamari or soy sauce
- 4 tsp rice wine vinegar
- 2 cloves garlic
- 1 tsp sriracha
- 1/2 tsp fish sauce
- 1 tsp fresh grated ginger
- 2 tsp sea salt
- 3 whole green onions sliced thin
Preheat your oven to 400 degrees.
Place drumsticks on a baking sheet and sprinkle with sea salt. Roast for 50-60 minutes until skin is crispy and golden. Remove from oven.
During the last ten minutes of cook time, prepare the sauce.
In a blender, mix together the honey, sesame oil, tamari, rice wine vinegar, garlic, sriracha, fish sauce and ginger. Process until smooth.
When the drumsticks are done, pour the sauce over and sprinkle with green onions. Serve immediately with napkins on the side.