Homemade Recipes

Ingredients:

Marinade:

4 teaspoons butter

1/2 cup water

1/3 cup ketchup

1/3 cup vinegar

1/4 cup brown sugar

2 tablespoon salt

1 teaspoon black pepper

1 teaspoon cayenne

1 teaspoon chaat masala

4 cloves garlic, minced

2 teaspoon Worcestershire sauce

2 teaspoon mustard powder

24 chicken pieces

Method:

Preheat the oven to 450 degrees F. Line baking sheets with foil and grease lightly with oil.

Marinade: 

Melt the butter in a saucepan.

Combine melted butter with water, ketchup, vinegar, brown sugar, salt, black pepper, cayenne, chaat masala, garlic, Worcestershire sauce, and mustard powder. Whisk all the marinade ingredients together. Taste and see if it needs more salt or any other component. Adjust as per taste.

Trim the chicken pieces of excess fat. Wash the chicken drumsticks and drain the water completely and pat the chicken legs dry. Put long deep cut on the flesh of the drumstick. Just run the knife wherever you find thick meat, on each drumstick you may find 2-3 places to cut.

Use your hands to coat the chicken pieces thoroughly with the butter mixture and place on the prepared baking sheets without crowding.

Alternativ:

 Metal tongs can also be use, dip drumsticks one by one into the butter mixture and place the chicken legs on the baking tray. Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.

Refrigerate for a few hours or overnight, if possible or cook straight away.

Bake drumsticks in preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes, turning chicken about halfway through.

Remove from the oven and squeeze some lemon juice lightly on the drumsticks. Keep them warm covered in foil, till ready to serve.