Devilled drumsticks for the Gojee virtual pot luck

Some of you might know already that I contribute recipes to Gojee – a fabulously delicious site which collects recipes from around the web and makes them searchable by ingredient – beware, it’s pretty darned addictive!

From time to time, Gojee hosts events in New York City, gathering contributors together over, what else? Food and drinks!  Last week they held the first annual Gojee Potluck which, sadly I was unable to attend. But, being Gojee, they thought of everything and alongside the “in real life” event, they are organising a virtual potluck which all us contributors who could not attend were invited to bring something to. I love it!

For this event, I tried to think of something that will taste great hot but equally great lukewarm, or cold. Because you know when you get to a potluck, there are always so many dishes you want to check out, there’s no guarantee that you will eat all the hot dishes before they are no longer at optimal temperature.  What I am bringing to the virtual table today is a family favourite from a long way back – for whatever reason, called “Devilled” drumsticks and they are delicious hot, warm and even cold.  Simple to prepare, very versatile in terms of being able to switch up a few of the ingredients to create a different flavour profile all together, these hit all the marks of a great potluck dish.

Yield: 6

Devilled drumsticks for the Gojee virtual pot luck

Devilled drumsticks for the Gojee virtual pot luck

Easy chicken drumsticks - alittle sweet, a little spicy. Perfect hot, warm or even cold!

Ingredients

  • 12 chicken drumsticks
  • 1 large onion, roughly chopped
  • 6 tablespoons lemon juice
  • 6 tablespoons soy sauce
  • 1/2 teaspoon salt
  • ground pepper
  • 10 drops of Tabasco sauce
  • 2 teaspoons ground coriander
  • 4 tablespoons brown sugar
  • 4 tablespoons plum jam
  • 4 tablespoons vegetable oil

Instructions

  1. Place all ingredients except drumsticks in a food processor and blend until fairly smooth and well combined.
  2. Make 2-3 slashes in each drumstick.
  3. Place drumsticks in a shallow oven-proof dish.
  4. Coat each drumstick heavily with the marinade (you'll use about half of the mix).
  5. Cover and marinate overnight in the fridge.
  6. Remove chicken from the fridge and pre-heat the oven to 375˚F.
  7. Coat the drumsticks with about 1 tablespoon of the sauce each.
  8. Bake for 40-45 minutes, watching for burning.

did you make this recipe?

please leave a comment or review on the blog or share a phone and tag me on Instagram @eatlivtravwrite !


 
I love these, have for a long time. Thought they were so exotic when I first had them.  Mum – I still have your recipe from over 20 years ago, barely legible as it’s so faded. Now it’s on my site for everyone to enjoy 🙂 And so it doesn’t fade away!

These are so good – I actually prefer them the next day (if you can wait that long!!). A little bit sweet, a little bit spicy but most importantly, tasty and easy!

Want to see what everyone else bought to the party?  Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojee potluck” into I Crave.  You can also follow #gojeepotluck on Twitter.

39 thoughts on “Devilled drumsticks for the Gojee virtual pot luck”

  1. Yes, these were cooked to perfection. Nice and juicy still inside, with perfect grilling on the outside.

    Very tasty, a variation on a common “anytime” grilled drumsticks we often do in our house. I’d have upped the heat ever-so-slightly.

    We paired this with a very nice 2011 vintage of…homemade pear cider! Courtesy of the fine establishment Fermentations in Toronto, where I’ve been brewing beers for over a year. This pear cider was decidedly dry, as I’m not a fan of the mainly sickly sweet ones found commercially. At about 5% ABV, a nice light pairing [sic] for the spice of the chicken.

    Reply
  2. Great timing…….something to make with the “on special” drumsticks my mum bought for us a couple of days ago. Sounds much better than the slow cooker casserole I was going to invent!!!!

    Reply
  3. Those look very tasty, and the pictures are beautiful. I think I’d love them as per Mr. Neil’s suggestion, with a bit more heat and with homemade dry pear cider, but I have no one here making the beverage for me. Guess I’ll have to figure out my own pairing.

    Reply
  4. Oh yum, I haven’t had drumsticks in soo long.Those looks perfect, I doubt that I’d be able to wait till the next day to see if you are right about them tasting better 🙂

    Reply
  5. Instead of salivating about “pretty pictures”, has ANYONE COOKED AND EATEN ANY OF THESE DRUMS?? Yes, the photography is excellent, but HOW DO THEY TASTE??!!

    Reply
  6. Just made this, was so yummy and so juicy!!! But was not spicy at all. I did 25 shakes and could not taste any spicy at all. Defiantly will make this again but not use Tabasco sauce. Will do some other sauce instead.

    Reply
    • Glad to hear you enjoyed this 🙂 Actually it’s not meant to be spicy so if that is something you are looking for you could absolutely substitute a spicier hot sauce for the Tabasco!

      Reply

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