Roasted Chicken Drumsticks with Honey, Mustard and Curry Powder Glaze

The following highly aromatic roasted chicken drumsticks, are as quickly to make as they are tasty. It takes only a few minutes to prepare the tasty glaze, and then all that is needed is to pour it over the chicken pieces and roast them for an hour. The result is superb: the glaze gives the chicken a wonderful flavor, a combination of savory, sweet, buttery and hot, with appetizing  aroma. Try it and enjoy.

Notes:
* Mustard powder adds a slight bitterness, which enhances the glaze flavors. Don’t be tempted to omit it, just because there’s also regular mustard in it.
* Curry powder mixes vary substantially from one another. Here I’ve used S&B oriental curry powder, which is a Japanese brand. Their mix contains the following spices: Turmeric, Coriander, Fenugreek, Cumin, Orange Peel, Chili Pepper, Cinnamon, Fennel, Ginger, Star Anise, Thyme, Bay Leaves, Cloves, Nutmeg, Sage and Cardamom. If you use any other brand, check if it contains the same spices, and adjust your mix accordingly.
* Raw honey is thick, unprocessed honey. Its’ denser consistency works better in this glaze than clear honey.
* I used D’Artagnan’s air chilled chicken drumsticks, which are quite small compared to most. If you’re using larger ones, you will probably need to adjust the roasting time.
* Chicken drumsticks are very suitable for buffet style dinners, which is what I had in mind when I made this dish. However, the tasty glaze can also be used with chicken thighs, or wings.

Makes: 4-6
Prep time: 15 minutes
Roasting time: 1 hour

Ingredients:
4 Tbs butter
3 Tbs raw honey (see notes)
2 Tbs Dijon mustard
1 tsp mustard powder (see notes)
2 tsp curry powder (see notes)
2 tsp salt
8 small chicken drumsticks (1.8 lbs), preferably air chilled (see notes)

1. Preheat the oven to 375F (190C). Line a medium roasting pan with baking paper.
2. In a small pot, combine the butter, honey, mustard, mustard powder, curry powder, and salt. Place over medium-high heat and cook, mixing occasionally, for 2-3 minutes, until the butter melts and the glaze is smooth. Set aside to cool to room temperature.

3. Pat-dry the chicken drumsticks with paper towels, and place in one layer in the pan. Pour the glaze over, turning to cover the pieces from all sides.

4. Roast for about 1 hour, turning every 15 minutes, until the chicken is done and golden.

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Chicken drumsticks are my favorite part for buffet dinners. They are easy to serve and are the perfect portion when combined with other dishes.
The recipe here makes using them even easier, as they are mixed with the marinade in the pan ahead of time, and kept in the fridge until ready to roast. Continue reading

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Chicken marinated in buttermilk is known mostly as the base for the tasty Southern fried chicken, which is juicy inside and crispy on the outside.
However, the marinade works its wonders with roasted chicken as well, and since I’m not much into deep frying, especially in the summer, I’ve decided on the latter option. Continue reading