Sweet and Sticky Grilled Drumsticks

By ruthg

Ingredients

• 1 1/2 cups dry red wine
• 1 cup plus 2 tablespoons packed dark brown sugar
• 1/2 cup low sodium soy sauce
• 2 tablespoons finely grated fresh ginger
• 1 garlic clove, minced
• 8 chicken drumsticks, skin on
• Coarse salt
• Green-Cabbage Coleslaw with Vinaigrette
• 1/2 cup champagne vinegar
• 6 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons coarse salt
• Freshly ground pepper, to taste
• 1 head green cabbage, thinly sliced

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

ColeSlaw: Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld.

Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.

Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).

Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total. Season with salt. Serve with coleslaw.