Curtis Stone's Sticky Chicken Drumsticks
Sticky Chicken Drumsticks
1/4 c. Chinese barbecue sauce
Mix sauce, honey, garlic, and ginger in a resealable bag. Add chicken, seal bag, and toss to coat with sauce. Refrigerate an hour or longer. Layer chicken and marinade on a large, heavy rimmed baking sheet lined with foil. Broil 25 minutes, turning occasionally, or until chicken is cooked through and marinade glazes chicken. Sprinkle chicken with sesame seeds and serve.
Celebrity chef, NY Times best-selling author, and entrepreneur, Curtis Stone, was born November 4, 1975, in Australia. His grandmother inspired his passion for cooking. After culinary school and working his way up at top restaurants in Australia, he trained under Marco Pierre White in London. He has appeared in several cooking shows and Food Network series, including Kitchen Inferno, All-Star Academy, Guilty Pleasures, Beach Eats USA, and Take Home Chef. He has published many books, has his own line of cook wear, and is an active philanthropist working with Feeding America and Second-Bite.
Did you Know?
The Scoop on Ketchup
Did you know that Kraft Heinz recommends refrigerating ketchup after opening? According to their FAQ section, “Because of its natural acidity, Heinz Ketchup is shelf-stable. However, its stability after opening can be affected by storage conditions. We recommend that this product be refrigerated after opening.”
In terms of safety, tomatoes and vinegar help preserve the condiment at room temperature due to their natural acidity, which is why restaurants often leaven ketchup in room temperature. However, they also go thru ketchup much faster than a typical family, and they refill their bottles from bulk containers stored in their refrigerator.
When your printer mentions spoilage, what they really mean is:
Spoilage is paper that cannot be delivered to the customer due to mistakes or accidents.
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