Sticky Orange Chicken

Steps

1. For the Orange Marmalade


2. Using a paring knife or large zest tool, remove strips of two orange peels and place in a large stock pot.


3. Repeat for the lemon.


4. Cut each fruit in half and squeeze out the juices, removing any seeds into a mesh strainer over the pot.


5. Add the juiced fruit peels into the pot as well.


6. Add the water and lower the heat to a simmer for 20 minutes.


7. Remove the large orange halves and lemon halves, leave any strips of the peel in the mixture.


8. Add the sugar and bring back to a boil until the temperature reaches 220 degrees.


9. Allow to cool over night before placing in jars.


10. Marmalade with be thick and stick.


11. For the marinade


12. Place the ingredients in a large ziploc and squish the bag to mix well.


13. Allow to sit in the fridge for 30 minutes to all day.


14. The longer the better.


15. To Cook


16. Preheat oven to 400 degrees.


17. Line a cookie sheet with foil and place a cooling rack on top.


18. Place the drumsticks on it, discarding the marinade.


19. Sprinkle with a little pepper and a pinch of salt.


20. Bake for 45 minutes, remove from the oven and baste with half the glaze.


21. Bake an additional 15 minutes and baste again and garnish before serving.


22. For the Glaze


23. In a saucepan over medium heat, add the ingredients and bring to a boil then simmer until reduced by 1/3.


24. Remove from heat.