A combination of chili sauce and hot sauce with cider vinegar, garlic, ginger and Cajun seasoning, makes for a nice spicy kick in these chicken drumsticks. Try it on wings too!
Ain't No Thing Chicken Drumsticks
These drumsticks were inspired by the Ain't No Thing Chicken Wing recipe from fellow native Mississippian, Miss Martha Foose. She's been called Mississippi's Martha, and she's the author of the cookbook Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook {affil limk}and her newest one, A Southerly Course.
If you're the kind of person who likes to collect and read cookbooks, you'll love both of these because they are just beautiful cookbooks. Foose currently teaches gourmet cooking class at Viking Cooking School, the home of dream Viking ovens and stoves to pine over. Yes! My dream oven, and Mississippi made.
I adapted this to drumsticks, one of my favorite parts of the chicken, but go ahead and serve this marinade with wings like the original recipe if ya like. Either way, just delish! Also great for grilling.
For Wings: Bake at 375 degrees F for 30 minutes, turn and bake another 20 minutes. Brush with boiled marinade, and bake another 5 minutes. Actual time may vary depending on the size of the wings.
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| Chili Sauce is a tomato-based product, containing tomato puree, onion, garlic and other seasonings. I use Heinz brand most often. |
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Adapted from Screen Doors and Sweet Tea {affil link}
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