Meanwhile, in a medium saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Add the plums and cook over moderately high heat ...

(For a milder sauce, you can use 4 ounces of hot sauce, but I prefer it with the full 6 ounces.) Bring to a boil, and let boil for 10 seconds or so before removing the pan from the heat. Whisk ...

4) Coat the Chicken: Once the drumsticks are cooked, remove them from the grill and brush generously with the chili butter sauce. 5) Serve: Arrange the drumsticks on a serving platter. Garnish ...

Transfer the drumsticks to a paper towel–lined plate; reserve the oil in the skillet. 3 While the chicken is frying, in a small bowl, whisk together the balsamic vinegar, soy sauce, and honey.

This dish combines tender chicken with a rich, velvety sauce made from cream, white wine, and two types of mustard—Dijon for sharpness and coarse mustard for texture.

6 pounds bone-in, skinless chicken drumsticks and thighs. 1 teaspoon kosher salt, plus more for seasoning chicken and curry sauce. 4 jalapeños, coarsely chopped with some seeds. 2 dried red ...

Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside.

These tangy, subtly spicy chicken drumsticks are quick and easy to prepare, ... Sauce: 250 g salted margarine. 50 g paprika (red sweet pepper powder) 1 teaspoon of cayenne pepper.

To make Spicy Chicken Drumsticks, you'll need: 1/4 cup plain low-fat yogurt; 2 tbsp hot pepper sauce; 4 chicken drumsticks skinned; 1/4 cup bread crumbs; Method. In a shallow dish combine yogurt and ...