Honey-Glazed Chicken Drumsticks with Sugar Snap Peas

Summer, to me, is finger foods: burgers, hot dogs, chicken legs. Up until now, I don't remember ever making chicken drumsticks at home. They've always been from fast-food restaurants. But in an effort to get out of our food rut (chicken breasts, pork chops, fish and the occasional sirloin steak), I picked up some drumsticks on sale at the grocery store.

Browsing some back-logged issues of Food Network magazine, I did some reverse-meal-planning and found a recipe to use what I already had. I came across a recipe for Honey-Glazed Chicken Wings with Snow Peas. It appeared to be very easy to substitute chicken drumsticks for the wings. I'd actually never heard of snow peas, nor seen them in a store, so I substituted sugar snap peas. The flavors of this dish are Asian-inspired and since sugar snap peas are commonly found in Asian dishes, they sounded appropriate.

We enjoyed this dish a lot. The drumsticks were crisp on the outside and juicy on the inside. The sugar snap peas remained firm and were very flavorful. This easy dish is ready in under 30 minutes, making it an ideal weeknight meal. Add some instant brown rice for a healthy starch.

Honey-Glazed Chicken Drumsticks with Sugar Snap Peas
Adapted from FoodNetwork.com
Serves 4

Ingredients

• 3 lbs chicken drumsticks
• 1 tbsp paprika
• 2 tsp curry powder
• 1 tsp ground cumin
• Kosher salt
• 12 ounces sugar snap peas, ends and strings removed
• 1 ½ tbsp soy sauce, divided
• 2 tsp olive oil
• 1 lime, halved
• 2 tbsp honey

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with foil, and lightly coat with non-stick spray. 
2. Place the drumsticks in a large bowl with a lid. Sprinkle with paprika, curry powder, cumin and ½ teaspoon of kosher salt. Cover with the lid and toss to coat. 
3. Spread the drumsticks in an even layer on the baking sheet and roast in the oven for 15 minutes. Flip the drumsticks, then roast an additional 15 minutes. 
4. Bring a saucepan of salted water to a boil. Add the sugar snap peas, and cook for 3 to 5 minutes, until desired tenderness is achieved. Drain and rinse under cold water. Return to the pot and toss the peas with the olive oil, ½ tablespoon of the soy sauce, and juice from one half of the lime. 
5. Cut the remaining half of the lime into wedges. Stir together the remaining tablespoon of soy sauce with the honey. 
6. Plate the drumsticks and the sugar snap peas, and drizzle one quarter of the honey-soy sauce over each serving of drumsticks. Serve with lime wedges.