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Orange chicken drumsticks recipe

Orange chicken drumsticks recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken leg

Crispy orange-flavoured chicken drumsticks perfect for both chilly autumn nights and summer family meals.

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IngredientsServes: 4

  • 3 tablespoons apple cider vinegar
  • 235ml orange juice
  • 3 tablespoons runny honey
  • 500g chicken drumsticks
  • 2 oranges, peeled and chopped
  • salt and pepper, to taste

MethodPrep:15min ›Cook:35min ›Extra time:4hr marinating › Ready in:4hr50min

  1. In a bowl, combine the vinegar, orange juice, and honey and mix. Transfer to a non-metallic bowl or dish and add the chicken, tossing to coat. Cover and chill in the fridge for 4 hours.
  2. Preheat oven to 180 C / Gas 4.
  3. Remove the chicken from the fridge and place the drumsticks on a baking tray and add the chopped orange on top. Pour the marinade over the top of the chicken.
  4. Bake in the preheated oven for 30 to 35 minutes until crispy and the chicken is no longer pink in the centre. Remove from the oven and serve hot, or allow to cool and serve cold.

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Reviews & ratingsAverage global rating:(1)


Slow Cooker Orange Chicken Drumsticks Slow Cooker Orange Chicken Drumsticks is an easy weeknight dinner the whole family will love. Hi again! I have this month&rsquos Freezer Slow Cooker meal of the month. This Slow Cooker Orange Chicken Drumsticks has the flavors of take-out but costs much less! I start with orange marmalade, soy sauce, red pepper flakes, fresh garlic and fresh ginger. If you have never used fresh ginger in a recipe (it&rsquos the beige root that is pictured below) don&rsquot worry, it&rsquos so easy to peel and mince ginger. Ginger root is very cheap, but you don&rsquot need to waste the excess, I often put the ginger root in a ziplock bag and freeze it for later. You can put this into a freezer bag for later in the month, or put it directly into the slow cooker. I served this with steamed brown rice and sugar snap peas. Did you have a great holiday? I did, but I am glad to be back to my routine. I should have another recipe for you up on the blog of Friday. Have a great week! Baking Instructions:

Step three: Preheat oven to 425 degrees. Pour chicken into a dish and cover with foil. Bake for 30-40 minutes or until fully cooked.

Time will vary deepening on the size of your chicken. Check on smaller chicken drumsticks around 20 minutes.

Pro Tip: Pour leftover sauce from the dish into a pot with ½-1 teaspoon cornstarch. Allow cooking on low while whisking until thickened. Pour sauce over rice and chicken.


  • 6 British fresh chicken skin on drumsticks
  • 1 tbsp olive oil
  • 1 tbsp orange juice
  • 3 tsp smoked paprika
  • 2 garlic clove, peeled and finely chopped
  • 2 bird eye chillies, sliced
  • 2 spring onions, sliced
  • 2 tsp sunflower oil

Preheat the oven to 200C fan 180C gas mark 6

Place the chicken on a hot preheated griddle pan for 4-5 mins. Remove and place on a baking tray lined with foil

Mix the olive oil, orange juice, paprika & garlic together. Brush all over the drumsticks

Cook in the oven in all marinade for 35-40 mins, until the juices run clear

Meanwhile, heat a frying pan with the sunflower until hot & cook the chilli and spring onions for 2-3 mins

Meanwhile, heat a frying pan with the sunflower until hot & cook the chilli and spring onions for 2-3 mins. Drain off any excess oil and use to garnish the drumsticks and enjoy!


Recipe Summary

  • 1 ½ cups water
  • 2 tablespoons orange juice
  • ¼ cup lemon juice
  • ⅓ cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • ½ teaspoon minced fresh ginger root
  • ½ teaspoon minced garlic
  • 2 tablespoons chopped green onion
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons olive oil

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.


Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

© Meredith Corporation. All rights reserved. Used with permission.


All in all this was a good, helpful recipe, as I'm a relative beginner cook.

Very mild flavored sauce - added an ounce or so of hot sauce to kick it up to my favored level of heat. With this addition (sauce was "Rasta Fire Hot Hot Hot!" if you're interested) the flavor was great. So, one star off for flavor.

Sauce also had no "cling" (most ended up on the baking pan), which I had predicted at the start when I saw how thin it was when I mixed it. Needs a thickener and/or frequent basting vs the application suggested by the recipe. So one star went away for prep instruction.

I will definitely use this recipe again, with the mentioned mods. Thank you!


Spicy Slow Cooker Orange Chicken Drumsticks

There are few classic finger foods as popular as chicken drumsticks. Whether it’s for an appetizer during the football game or for weeknight dinner, this easy recipe will be a hit with the whole family. Enjoy them with a side of sautéed veggies for a well-balanced meal.


Orange chicken is not usually prepared with healthy ingredients. The Asian-inspired dish is one of my favorite comfort foods, so I went looking for an alternative method to prepare it. Drumsticks are definitely allowed on the Paleo diet, it was just a matter of finding more nutritious toppings. In this recipe we avoid any kind of sugary sauce loaded with preservatives. Instead, natural ingredients are combined in the slow cooker to make a delicious, sticky, and (most importantly) healthy sauce.

Cooking drumsticks in the slow cooker is a simple and effective way to make them. You could of course use thighs or wings instead of drumsticks, but in my opinion drumsticks are more fun to eat. Although it may seem like a long list of ingredients for the sauce, the flavor turns out rich and citrusy. Once everything is in the slow cooker you can go about your own business for a few hours and forget about it.

Once the chicken is done cooking, there is just one more step. In order to get the thick, sticky sauce, transfer the slow cooker liquid to a small saucepan and simmer it to reduce. Once the sauce has become syrupy, it can be drizzled over the drumsticks.

Chicken drumsticks are often enjoyed by many, but are usually coated in an unhealthy sauce or deep-fried. Instead, enjoy a popular finger food with this healthier Paleo-friendly version of classic orange chicken. This recipe is a nice alternative to regular barbecue chicken, instead using a honey-sweetened sauce with orange and garlic. It’s finger-licking, lip-smacking good.


Orange Honey Chicken Drumsticks Recipe

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  • 4 whole chicken drumsticks or drumettes
  • Salt and pepper
  • 2 tbsp. orange marmalade
  • 2 tbsp. honey
  • 1 tsp. soy sauce

Ingredients

How to make it

  • Heat oven to 375 degrees. Sprinkle chicken with salt and pepper. Put in a baking dish. Bake 20 minutes. Meanwhile, combine marmalade, honey, and soy sauce. Brush chicken with sauce and cook 10 minutes more. Brush again with pan drippings and cook until done.
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The Cook

The Rating

Yea wing for the game tomorrow. )

This was excellent. I made it tonight and had all the ingredients. It was easy to up-size as I had a large package of drumsticks. It browned up beautifully :) Even my fussy daughter LOVED IT! Thanks Peetabear.

There's nothing better than sticky sweet chicken! I loved this! I had three thighs and I made the whole amount of sauce. Baked for 20 minutes, put half the sauce on, baked for 10 and then put the rest on and did another 10. I added my picture and . more


Grilled Orange Chicken Drumsticks

In a bowl stir together orange juice, yogurt, garlic, cayenne, and salt and pepper to taste and whisk in oil.

Step 2

In a large shallow dish arrange chicken, pricked in several places with a fork, in one layer and pour marinade over it. Marinate chicken, covered and chilled, turning once, at least 1 hour and up to 3 hours.

TO MAKE ORANGE GLAZE

Step 3

In a small saucepan stir together glaze ingredients and a pinch of salt and heat over moderately low heat, stirring, until marmalade is melted. Keep glaze warm, covered.

Step 4

Prepare grill or heat an oiled ridged grill pan over moderately high heat.

Step 5

Transfer chicken with tongs to an oiled rack set 5 to 6 inches over glowing coals or to grill pan and grill it, basting with marinade 20 minutes (discard any remaining marinade). Turn chicken over and grill 10 minutes more, or until just cooked through. Brush chicken with orange glaze and grill 3 minutes more, turning it.