Ingredients

The following ingredients have 6 Servings
  • 8 Chicken Drumsticks
  • 1/4 Cup Balsamic Vinegar
  • 1/2 Teaspoons Ground Ginger
  • 2 Tablespoons Brown Sugar
  • 1/2 Cup Orange Marmalade (We used Homemade Blood Orange Marmalade, recipe below)
  • Black Pepper
  • Salt
  • Sesame Seeds (for garnish)
  • Green Onions (sliced for garnish)
  • 1 Cup Orange Marmalade
  • 1/4 Cup Balsamic Vinegar
  • 2 Tablespoons Brown Sugar
  • 1/4 Teaspoon Ground Mustard
  • 1 Clove Garlic (minced)
  • 5 Oranges or Blood Oranges
  • 1 Lemon
  • 8 Cups Sugar
  • 8 Cups Water

Instruction

  • For the Orange Marmalade
  • Using a paring knife or large zest tool, remove strips of two orange peels and place in a large stock pot.
  • Repeat for the lemon.
  • Cut each fruit in half and squeeze out the juices, removing any seeds into a mesh strainer over the pot.
  • Add the juiced fruit peels into the pot as well.
  • Add the water and lower the heat to a simmer for 20 minutes.
  • Remove the large orange halves and lemon halves, leave any strips of the peel in the mixture.
  • Add the sugar and bring back to a boil until the temperature reaches 220 degrees.
  • Allow to cool over night before placing in jars.
  • Marmalade with be thick and stick.
  • For the marinade
  • Place the ingredients in a large ziploc and squish the bag to mix well.
  • Allow to sit in the fridge for 30 minutes to all day.
  • The longer the better.
  • To Cook
  • Preheat oven to 400 degrees.
  • Line a cookie sheet with foil and place a cooling rack on top.
  • Place the drumsticks on it, discarding the marinade.
  • Sprinkle with a little pepper and a pinch of salt.
  • Bake for 45 minutes, remove from the oven and baste with half the glaze.
  • Bake an additional 15 minutes and baste again and garnish before serving.
  • For the Glaze
  • In a saucepan over medium heat, add the ingredients and bring to a boil then simmer until reduced by 1/3.
  • Remove from heat.