Chef Adrianne Calvo's Miso Chicken Drumsticks Recipe With Maple Horseradish Pomegranate Glaze Is What's for Dinner Poultry Dinner Appetizers

Chicken drumsticks soaked in a miso marinade and then baked and coated with a maple and horseradish glaze. What's not to fall in love with?

Cuisine: American
Prep Time: 4 to 6 hours to marinate
Cook Time: 35 minutes
Total Time: 35 minutes plus 4 to 6 hours to marinate
Servings: 4 appetizers or 2 main dish servings

Ingredients

• 4 chicken drumsticks
• 1 tablespoon miso paste
• 1 tablespoon light soy sauce
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• 1 cup water
• 1/4 cup pure maple syrup
• 1 teaspoon horseradish (fresh or prepared horseradish)
• 1 tablespoon pomegranate seeds, plus more for garnish
• chives, for garnish

Here's how to make it: 

1. Whisk together the miso paste, soy sauce, garlic, ginger, honey, rice wine vinegar and water to make a marinade. Put the drumsticks in the marinade and refrigerate 4 to 6 hours.
2. Preheat the oven to 400 degrees F. Remove the chicken from the marinade and pat dry. Place the drumsticks on a nonstick baking sheet and cook 15 to 17 minutes. 
3. Meanwhile, cook maple syrup, horseradish and pomegranate seeds in a pot over medium-high heat until thickened slightly, about 5 to 10 minutes. 
4. Add the glaze to a bowl and toss the drumsticks in the glaze. Return to the oven and cook another 5 minutes to allow the glaze to adhere to the chicken. Garnish with pomegranate seeds and chives. Serve. 

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