2 tablespoons of soy sauce 2 tablespoons of apple cider vinegar 1 teaspoon of sriracha sauce
Taste the glaze and add extra sriracha if you want it spicier. If you prefer it sweeter, add an extra teaspoon of honey.
Grilling them over high heat for a few minutes will give them a rich dark color.
Avoid glazing the drumsticks throughout the cooking process or the glaze will just burn as the drumsticks cook.
You could also use 5 sprigs of fresh rosemary or sage for a different flavor. [6] X Research source
You may want to scrape down the sides of the food processor so that all the ingredients are completely combined.
Make sure to refrigerate the chicken while it marinates.
Searing the drumsticks will give them a nice golden color on the outside.
To ensure even cooking, you can rotate and flip the drumsticks every ten minutes or so. The juices should run clear when you insert the meat thermometer to check the temperature.
A dry rub is optional, but it will help your drumsticks stay flavorful and moist while they’re grilling.
Searing will help the outside of the drumsticks cook quickly and get a golden color. Just watch it to make sure they don’t burn.
Avoid cooking the drumsticks over direct heat during this time or the outsides will burn.
Coat the drumsticks towards the end of the grilling time to avoid burning the sauce.
If you want to make the drumsticks appear darker, you can move them back to direct heat and sear them for the last few minutes of cooking.
