Today is the last day of March and the weather is not very Spring-like in Ontario. It actually snowed today in southern Ontario. It is hard to believe that Easter is this weekend. There are those key main ingredients when I think of an Easter dinner: Ham, turkey or leg of lamb are the traditional choices.
I was pleasantly surprised when I was approach by Ricardo’s team to review a recipe from the Easter category on my website. The Ricardo’s Cuisine website has an enormous selection of recipes for any occasion and daily dinners, plus the level of difficulty ranges from very quick easy to more elaborate and technical recipes.
Ricardo’s Cuisine has 139 Delicious Easter Dinner & Dessert Recipes which offers many unique choices for a complete Easter dinner. Ricardo’s Cuisine has also made it easy with an Easter Meal Planner that includes Ricardo’s Favorite Easter Menu.
There were so many recipes to choose from the Easter section alone. There are some very Canadian and Québécois recipes such as Daniel Vézina’s Maple Sugar Pie which include lots of maple syrup. ❤ I wanted to attempt the Bell Pepper and Asparagus Tart and the Cream of Asparagus Soup with Parmesan and Poached Eggs. But in this short time frame, and I wanted to choose a recipe that would be Dinner Tonight for the 5 o’clock rush.
I chose to review Maple-Glazed Drumsticks which is a simple non-traditional Easter recipe.
I think the recipe for the Maple-Glazed Drumsticks is very simple and cost-effective for a large Easter gathering or would be great for any occasion such as a potluck or buffet. This recipe could easily be adapted for wings and would be awesome in the heat of summer on the bbq (still on foiled-lined baking tray or disposable foil tray).
I marinated the chicken legs overnight and I basted them twice during the cooking process. The flavour was a great combination of sweet and tangy. The legs were sticky and the kids enjoyed them and asked for seconds. I served the Maple-Glazed Drumsticks with Basmati Rice with mixture of melted butter and coconut oil and sweet corn.
Now I want to tackle the Maple Pull-Apart Bread Recipe because the kids favourite ‘big name grocery store’ maple bread is always out of stock and this would be a great replacement. 😉
Ricardo’s Maple-Glazed Drumsticks Recipe
Prep Time 15 min Cooking Time 45 min Serves 4
Mise En Place
- 12 chicken drumsticks, with the skin*
- ½ cup (125 ml) maple syrup
- ½ cup (125 ml) chili sauce
- 1/4 cup (60 ml) white wine vinegar
- 6 cloves garlic, peeled and lightly crushed
- ½ tsp salt
- ½ tsp black pepper
In a glass dish or in a resealable plastic bag, combine all the ingredients except for the drumsticks. Season with salt and pepper. Add the drumsticks and coat well with the marinade. Cover the dish or seal the bag. Refrigerate for 2 to 8 hours.
With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with aluminum foil.
Drain and reserve the drumsticks marinade for basting. Spread the drumsticks on the baking sheet. Bake for about 40 minutes or until the chicken is cooked. Brush the drumsticks with the marinade several times during cooking.
Finish cooking under the broiler for about 5 minutes or until the drumsticks are golden brown. Serve with rice or roasted potatoes and a green vegetable.
*For a deeper flavour, you can, using the tip of a knife or kitchen shears, make three or four incisions lengthwise in each drumstick before marinating.
The 5 o’clock rush has not been compensated by Ricardo Cuisine for writing this post and all opinions shared are my own.
Always check out my Instagram @the5oclockrush to see my daily dinners photos.
One thought on “Ricardo’s Maple-Glazed Drumsticks”
Nice looking drumsticks and a good post.
The Old Fat Guy