Spicy Pineapple Chicken Drumsticks

This has been on my Pinterest to make for quite awhile. I knew it would be an easy meal to prepare in Aspen and I was pretty sure it would be a hit. I was super correct. Miss F said it was better than "boat chicken." For the record, "boat chicken" is fried chicken that we pick up on the way to our boat, usually from KFC. Miss F can eat lots of boat chicken. Even though both she and C were sick the night I made this, they both cleared their plates. With Miss F eating only the beans inside her green beans, such a weirdo. I had initially planned to make baked creamed corn with bell peppers as a side, but the corn cobs were too big and beautiful not to be eaten on there own.  Colorado corn just may rival Maryland corn in sweetness.

Spicy Pineapple Chicken Drumsticks
adapted from Juanita's Cocina

8 chicken drumsticks
¼ cup flour
2 tablespoons cornstarch
1 teaspoon salt
1 ¾ cup pineapple juice
½ cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh grated ginger
2 cloves garlic, minced
2 tablespoons Sriracha

Preheat the oven to 425 degrees. Line a 9×13 baking pan with foil.

Whisk together the flour, cornstarch, and salt in a shallow dish. Dredge the chicken drumsticks in the flour mixture and set them in the baking pan. Bake the chicken drumsticks for 20 minutes, flipping once halfway through.

While the chicken drumsticks are baking, whisk together the pineapple juice, brown sugar, soy sauce, rice vinegar, ginger, garlic, and Sriracha in a small saucepan. Bring the sauce to a boil, reduce the heat to a simmer, and allow the sauce to simmer and thicken while the chicken is baking.

After the chicken has baked for 20 minutes, pour the sauce over the chicken. Toss the drumsticks in the sauce to coat.. Bake the chicken for 20 to 30 minutes more, until cooked through, flipping the chicken once more halfway through. Serve.

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