Ever since I’ve tried orange and maple glazed pork ribs from a wonderful cook book, California Sizzles, this flavorful sweet sauce has truly become my staple recipe! I love love love it with chicken drumsticks – it makes them heavenly delicious, sticky and sweet! I added prosciutto and fig spread to the original version – YUM. A perfect dish for crowds. Buffalo wings what?! The best part is that it’s really easy to make and it’s guaranteed to knock everyone’s socks off! A plain white rice makes a great side for this dish and some sauce poured on top adds a lot of flavor.
Ingredients (for 6 servings)
About 3-4 lbs. chicken drumsticks
Panko breadcrumbs (you can substitute with flour)
2-3 tablespoons butter
For the sauce:
Grated peel and freshly squeezed juice of 4 small or 2 large oranges
1 large onion, minced
1 teaspoon butter
1 tablespoon whole grain Dijon mustard
1 tablespoon fig spread
1/2 cup maple syrup
2 tablespoons lemon juice
2 thin prosciutto slices
1. Make the sauce. In a small pot, melt the butter, add minced onion and cook stirring on medium until slightly brown. Tear prosciutto slices into small strips, add to the onion. Add maple syrup, fig spread, mustard, orange juice and peel. Cook for about 5 minutes on low. Add some lemon juice and put aside.
2. Coat chicken drumsticks in bread crumbs or flour. I always do this on a sheet of aluminum foil, so I don’t have to wash any dishes after Melt the butter in a large skillet and cook chicken pieces until golden brown (about 5-7 minutes).
3. Transfer chicken into a large heavy pot and season with salt and pepper.Pour the sauce on top and simmer on low, covered, for about 45 minutes to one hour until the chicken is very soft and easily separated from the bones. Stir occasionally, adding some water as needed (if chicken seems dry or sticks to the pot). Serve generously covered with sauce!