Sticky Pomegranate Drumsticks

Sticky Pomegranate Drumsticks
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 2 cups pomegranate juice
  • 2 medium cloves garlic, peeled and smashed
  • 1-½ tsp. red wine vinegar
  • 1 tsp. Sriracha
  • 1 Tbs. Dijon mustard
  • 8 chicken drumsticks (about 2 lb.)
  • + 1 more ingredients
    • 1 medium scallion, thinly sliced

Position a rack in the center of the oven and heat the oven to 450°F. In a 12-inch skillet, combine the pomegranate juice, mustard, vinegar, Sriracha, and garlic. Bring to a boil over high heat, stirring occasionally, and cook until the liquid reduces to a thick glaze, 10 to 12 minutes. Remove a...

View full recipe at Fine Cooking


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