Finger Lickin

I'm setting myself up for a charge of hypocrisy. Here it comes. Duck!

Chicken, actually. I think drumsticks are fun, and only one week after I bitterly complain about infantile mashed potatoes. I prefer inconsistency to hypocrisy.

Inspired by how goddamn cheap they are ($2 for a pack of 5 at TJ's), I bought two packs. Emily had two ideas:

1) Egged then breaded with a corn meal-flour-spice-herb mixture. The proportions, roughly: 1 c corn meal, 1 c flour, salt and pepper, assortment of dried herbs, a few red pepper flakes, garlic powder and a tablespoon of finely grated parm.

2) Marinated in a soy-Asian glaze: soy, rice vinegar, sherry (the recipe called for mirin), grated ginger and finely minced garlic. Maybe a squeeze of lemon. Add or subtract as taste requires.

Both were very good at first, but the faux fried chicken got soggy quickly. Nonetheless a drumstick dinner was a great change of pace. Next time, we bust out the pomegranate-mint glaze.

There's not much to it but to concoct whatever breading or marinade you like. With a liquid marinade, the 'sticks can soak for hours. Then line them up on a large oiled oven sheet. Preheat to 450. Start them there for a few minutes, then reduce heat to 400. Check them after 30; they make take a bit longer.

Something bene to nota: One must be vigilant buying the TJ's house brand chicken parts. On a few occasions I've opened the packages to find a strong odor. Buy only the most recently packed. Or better yet, go for the kosher brands, though they may not offer drumstick-only packs.