Caveman Drumsticks in Potato Porridge | Want a simple down-and-dirty chicken recipe that will blow your socks off? Of course you do! So here she is. Drumsticks – easy to handle and easy on the wallet – that we give the caveman treatment. That is, we make them look like they are grilled over an open flame. But wait. It’s a trick. We don’t grill them, oh no we don’t. We make cooking them even easier by just tossing them in the oven after we coat them in a sweet & spicy honey and gochujang glaze. And then the caramelization begins, as the sugars cook down and give you a gift of charred deliciousness and crispy skin. Don’t forget that crispy skin!
Find you inner caveman and indulge on this one!
* You can make the Porridge ahead of time and reheat it gently on the stove top.
- Yukon Gold Potatoes - 3, medium
- Heavy Cream - 1 cup
- Milk - ¼ cup
- Garlic - 1 clove, smashed
- Chives - ¼ cup, thinly sliced
- Bay Leaf - 1
- Nutmeg - ⅛ teaspoon
- Sumac - ¼ teaspoon
- Salt - ½ teaspoon
- Gochujang - 2 tablespoons
- Honey - 2 teaspoons
- Sesame Oil - ¼ teaspoon
- Salt - ¼ teaspoon
- Chicken Drumsticks - 6, skin-on
- Saucepans - 2 (1 small, 1 large)
- Food Processor
- Rubber Spatula
- Sheet Pan - with cooling rack
- Scrub and peel your potatoes.
- Slice your chives.
- Smash & peel your garlic.
- Cut the potatoes into even-sized large chunks and toss them in a large saucepan full of water.
- Add a big pinch of salt and bring the potatoes to a boil, and let them boil until they are fork tender - about 30 minutes.
- Meanwhile, toss the cream, milk, garlic, bay leaf, the spices and salt in the small saucepan, and bring it to a simmer over medium-high heat.
- Let it simmer and reduce until you get about ¾ cup - about 15 minutes. Set the cream aside.
- When the potatoes are done, strain them, and toss them in the food processor.
- Let the machine run and slowly pour in the cream mix a little at a time until it's very smooth (you might not need all the cream).
- Then stir in the chives and season to taste with salt. Cover and set the potatoes in a warm place.
- Whisk all the ingredients together in the mixing bowl with 1 tablespoon of water.
- That's it! Set the glaze aside as you prepare the drumsticks.
- Preheat your oven to 400 degrees. Put the rack in the middle.
- Take the drumsticks out of the fridge and let them come to room temperature - this can take up to 30 minutes.
- Then lay them skin-side up on the cooling rack (fitted in the sheet pan).
- Pat them as dry as you can get them with paper towels, then evenly brush on a thin layer of the glaze - make sure to cover all the skin.
- Toss the sheet pan in the oven for 20 minutes.
- Then rotate the pan and roast the chicken for another 22 to 24 minutes, until the skin is dark and crispy.
- Get your favorite serving bowls. Yes, we're plating in bowls on this one!
- Spoon a small portion of the Porridge in the bottom of the bowl.
- Then lay in a couple of the drumsticks.
- Garnish with any extra chives. It's that simple! Enjoy.
* And if you don't have sesame oil, no biggie. Just add a touch of oil to thin the glaze out.
* This is a really cool & simple dish. It's great if you're looking to impress but don't want to put too much work in.
* We call this our "Caveman Drumsticks" because when the sugar in the gochujang caramelizes, it looks burnt like a caveman would do it over a fire!