While most people think of making chicken wings, I typically apply any wing marinade to drumsticks. I prefer the extra meatiness, its easier to handle, and you’re able to remove the skin so the marinade actually penetrates more into the meat instead of just resting on the skin. Cooking the meat from the outside-in (at a high temperature first), assures that a crispy skin-like crust is emulated.
Adobo is a widely used traditional Latin American seasoning upon which this recipe is based. There are a few types of oregano that I find available in Astoria and I feel strongly that the Dominican version is far superior with a more pungent, earthy aroma. The addition of honey provides nice sweet caramelization while the sour orange and lime help deliver a clean, tangy citrus edge.
- 1/4 cup olive oil
- 12 cloves garlic
- 1 tablespoon salt
- 1 tablespoon Dominican oregano, ground
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 3 tablespoons honey
- 1 cup sour orange juice (6 to 8 sour oranges)
- juice of 1 lime
- 12 chicken drumsticks
- Thoroughly crush garlic and salt in mortar and pestle to create a paste-like consistency. You can also use the flat side of a wide knife.
- In a large bowl, combine garlic paste with all other ingredients. Marinate drumsticks overnight in refrigerator.
- Remove drumsticks from refrigerator an hour and a half before cooking to allow them to come to room temperature.
- Line a shallow pan with foil and arrange drumsticks in one layer, not touching each other. They need room to breathe.
- Broil at 500 degrees for 20 minutes, flipping half way so both sides caramelize.
- Reduce heat to 400 degrees and cook until meat separates from the bone, flipping frequently and brushing with excess marinade.