This recipe is wonderfully sticky and sweet. The glaze includes fresh plums and red pepper jelly that is cooked down to a syrupy sauce, that is then brushed over the drumsticks while grilling. The recipe calls for drumsticks but, I substituted drumettes as they are easier to handle and make a great finger food. I also roasted the drumsticks in the oven instead of grilling. In my opinion, you can achieve good results from oven roasting too.
Sticky Grilled Drumsticks with Plum Sauce
Recipe from Food and Wine
12 chicken drumsticks
2 tablespoons canola oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
2 red or purple plums (4 ounces each), pitted and cut into 1/2-inch pieces
1/4 cup hot or sweet red pepper jelly
1 tablespoon Dijon mustard
1/4 cup hot water
1. Light a grill. Rub the chicken with the canola oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.
2. Meanwhile, in a medium saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring until softened, about 5 minutes. Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes. Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted. Carefully transfer the mixture to a food processor. Add the water and puree until smooth. Season the plum sauce with salt and pepper.