A delightful twist on classic chicken drumsticks, featuring a tangy pomegranate glaze.
Preheat your oven to 350°F. Line a roasting pan with foil and lightly grease it.
Using foil makes cleanup easier and prevents sticking.
Rinse the chicken drumsticks under cold water and pat them dry. Season lightly with salt and pepper.
Patting the chicken dry helps the seasoning stick better.
Arrange the chicken drumsticks on the prepared pan and bake in the preheated oven for 25 minutes.
Ensure the chicken pieces are spaced out for even cooking.
In a small saucepan, combine the pomegranate juice, minced garlic, soy sauce, red pepper flakes, and honey. Bring to a boil, then reduce the heat and simmer until thickened, about 10 minutes.
Stir the glaze frequently to prevent it from burning.
Preheat your grill to medium heat. Remove the chicken from the oven and brush generously with the glaze.
Apply multiple layers of glaze for a richer flavor.
Grill the chicken, turning and basting every 3-5 minutes, until fully cooked and caramelized, about 15 minutes.
Watch the chicken closely to avoid burning the glaze.
Serve the chicken drumsticks hot, garnished with fresh herbs or pomegranate seeds if desired.
Presentation matters; garnish adds a touch of elegance.
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