Recipe: Teriyaki Porter Drumsticks
While recently hosting an impromptu dinner party, we were faced with two guests each with a particular culinary requirement. No red meat for the first, and no meat on the bone for the second. Chicken falling off the bone, we convinced ourselves, was a nice compromise. Cook these teriyaki drumsticks in a porter (Chocolate Maple Porter is our go-to) for a super rich and flavorful sauce that goes straight down to the bone.
Serve alongside rice for a filling main dish or make en masse for sticky finger parties.
What You Need
- 16 chicken drumsticks
- 3 tbsp oil
- 1 bunch scallions, chopped into 1/2 inch pieces
- 1 cup porter (we make ours with the Chocolate Maple Porter)
- 1 cup low-sodium soy sauce
- 1 cup brown sugar, packed
- 2 1-inch pieces of ginger, peeled and smashed
What You Do
- Preheat oven to 425 degrees F.
- In an oven-safe 5 qt saute pan with lid pan fry chicken in batches, 1-2 min per side, remove from pan and reserve.
- Add scallions to pan and cook 1 min. Then add beer, soy sauce and brown sugar, stirring constantly and scraping up any browned bits from the pan. Add smashed ginger and cook over medium-high heat allowing to thicken and reduce, 5 -7 minutes. Remove and discard ginger.
- Return drumsticks to pan and turn once to coat.
- Cover and transfer to oven and cook for 20 minutes flipping the drumsticks half way through. Chicken should be pulling off the bone and sauce thick. If sauce is too thin remove chicken, return to pan to burner and reduce uncovered over medium-high heat until thick and bubbly. Add chicken back in, coat and serve. Enjoy.