Sunday, 1 March 2015

Tangelo and Sherry Vinegar Chicken Drumsticks

Carole's Chatter: Tangelo and Sherry Vinegar Chicken Drumsticks

To make these Tangelo and Sherry Vinegar Chicken Drumsticks all you need is:

2 tangelos (or oranges)
Splosh of sherry vinegar
100g butter
Seasoning – salt, pepper sprigs of thyme
Chicken drumsticks

Juice the tangelos – don't throw away the skins – you'll be using them to sit the drumsticks on while they cook.

Put the juice, sherry vinegar, butter, salt and pepper into a pot and simmer for 5 minutes or so.  Allow this to cool to near room temperature.

Slash the skin of the chicken drumsticks and then marinate them in the juice mixture for 1 to 2 hours (in a plastic bag, in the fridge)

Heat your oven up and pop the drumsticks onto the tangelo skins and then pour the juice mixture over them – keeping some of it aside for use when basting later.

Cook until the juices run clear when pricked with a knife.

These were delicious but the sauce wasn't quite thick enough.  I should have taken the chicken out to rest wrapped in foil and then reduced the sauce by boiling it on the stove top.


  1. Looks delicious! I love "splosh" as a measurement.

  2. These do look good. I love citrus with poultry and love the idea of placing the chicken on top of the skins.

  3. These do look tasty and so easy to make.

  4. My son loves the drumstick the best of all the chicken pieces, so I may try this. It looks yummy!

  5. Oh yeah, what temp. do you set your oven?


Your comments are most welcome. Cheers