Spicy Oven-Braised Chicken

Ingredients

• 15 pieces Chicken drumsticks (washed and dried)
• 1 unit Onion (peeled)
• 6 stalks Green onions (washed)
• 3 cloves Garlic cloves (peeled)
• 70 g Fresh ginger (peeled and coarsely chopped)
• 0.5 cup Vegetable oil (for the mixture)
• 1 tbsp Salt
• 1 tsp White pepper
• 0.5 tbsp All-purpose chicken seasoning (complete spice blend) (chicken spice)
• 0.5 tbsp Garlic granules
• 1 tsp Chicken spices
• 1 tbsp Chicken broth powder (any brand)

Instructions

1. Prepare the vegetables and chicken

   Thoroughly wash the chicken drumsticks and dry them. Wash and peel the onion, green onions, garlic, and ginger.

   Time: PT10M

2. Blend the aromatics

   Place the onion, green onions, garlic and ginger in the blender. Add ½ cup vegetable oil and blend for about 1 minute until a smooth paste forms.

   Time: PT2M

3. Mix the sauce with the chicken and spices

   Pour the obtained paste over the drumsticks in the bowl, add the salt, white pepper, all-purpose seasoning, garlic granules, chicken spices and the broth. Mix well to coat each piece.

   Time: PT5M

4. Marination (optional)

   Cover the bowl with plastic wrap and refrigerate for 2 hours to intensify the flavors.

   Time: PT2H

5. Preheat the oven

   Preheat the oven to 160 °C.

   Time: PT5M

   Temperature: 160°C

6. Arrange the chicken on the tray

   Line the tray with aluminum foil, place the drumsticks in a single layer and brush the remaining sauce over the top.

   Time: PT5M

7. First bake

   Place the tray in the middle of the oven and bake for 30 minutes.

   Time: PT30M

   Temperature: 160°C

8. Flip and add sauce

   Remove the tray (watch for burns), flip each drumstick with tongs, and brush again with the remaining sauce.

   Time: PT5M

9. Second bake

   Return the tray to the oven and bake another 30 minutes until the chicken is tender and nicely browned.

   Time: PT30M

   Temperature: 160°C

10. Rest and serve

    Remove the chicken from the oven, let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

5 g

Fat

10 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Chicken drumsticks: chicken wings, chicken thighs
• Instead of Onion: shallot
• Instead of Green onions: chives
• Instead of Garlic cloves: garlic powder
• Instead of Fresh ginger: ground ginger (1 tsp)
• Instead of Vegetable oil: olive oil, sunflower oil
• Instead of Salt: sea salt
• Instead of White pepper: black pepper
• Instead of All-purpose chicken seasoning (complete spice blend): Herbes de Provence, chicken spice blend
• Instead of Garlic granules: garlic powder
• Instead of Chicken spices: paprika, cumin
• Instead of Chicken broth powder: chicken bouillon cube

Equipment Needed

• Blender
• Large mixing bowl
• Baking tray
• Aluminum foil
• Oven
• Kitchen tongs
• Chef's knife
• Cutting board
• Measuring spoons

Critical Steps — Do Not Skip

• Blend the aromatics until a smooth paste forms.
• Coat each drumstick with sauce evenly.
• Flip the chicken at mid‑cook for even cooking.

Chef Tips from the Video

• Use a homemade spice blend (paprika, cumin, coriander, mild chili) to customize the flavor.
• For ultra‑crispy skin, let the drumsticks rest uncovered in the refrigerator for 30 minutes before cooking.
• Serve with fragrant basmati rice or a crunchy coleslaw.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap cooked drumsticks in plastic wrap then a freezer bag, up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and keep it refrigerated.
• Marinate the chicken for several hours for deeper flavor.
• Cook the drumsticks ahead of time and reheat quickly in the oven or microwave.