One serving of this spicy chicken is equal to two drumsticks.
Spicy drumsticks are tongue-torching chicken legs -- not the name of some new punk band. Enjoy a meal of spicy drumsticks served along with cool celery sticks and crunchy carrots. Dip the spicy drumsticks into ranch or blue cheese dressing to help bite the heat that could quite possibly set your mouth on fire. Consider frying up a couple dozen of the drumsticks to serve at a tailgating party or backyard barbeque. You can also pair spicy chicken wings with the drumsticks.
Instructions
1. Add 12 chicken drumsticks to a gallon-sized zipper-top plastic bag. Squeeze a whole lemon into the bag; you do not have to remove the seeds. Pour 1/2 cup of pineapple juice, 1 tsp. of coarse salt, 1 tsp. of ground black pepper and 1 tsp. of ground red pepper into the bag.
2. Seal the zipper on the bag and knead the contents so you cover all of the wings with the seasoned juices. Place the bag in the refrigerator to marinate for at least one hour, or for best results, overnight.
3. Whisk 1 cup all-purpose flour, 2 tsp. cayenne, 2 tsp. paprika, 1 tsp. ground cumin, 1 tsp. dark brown sugar, 2 tsp. coarse salt and 1 1/2 tsp. ground black pepper in a large bowl until well combined. Stir in 1 cup of pale beer and 1 tbsp. of canola oil into the dry mixture and whisk the mixture until the batter reaches a smooth consistency free of clumps. Let the batter rest for 1 hour at room temperature.
4. Pour enough canola oil into a deep, heavy-bottom pot to fill it to 2 inches from the bottom. Heat the oil to 375 degrees Fahrenheit.
5. Cover a glass platter with a paper towel. Remove the chicken from the refrigerator and drain off the marinade.
6. Stir the batter once more to redistribute the spices. Dip a drumstick into the batter and cover it entirely. Allow the excess batter to drip before placing the drumstick in the hot oil. Let the drumstick fry for approximately 3 minutes or until the color is golden. Place the fried drumstick on the paper towel-covered platter. Fry the remaining drumsticks, adding only enough chicken to the oil at one time without the drumsticks touching.
7. Add 3 tbsp. of chili powder, 1 cup of bottled sweet chili sauce, 1/4 cup of honey, 3 tbsp. of apple cider vinegar and 2 tbsp. of freshly squeezed orange juice into a medium-sized bowl. Whisk the ingredients until well combined to make a spicy sauce.
8. Coat the fried drumsticks with the spicy sauce. Serve immediately.
Tags: black pepper, canola into, coarse salt, coarse salt ground, ground black
