Marmalade adds its bittersweet glossiness to this flavourful marinade. Alongside punchy Dijon mustard, orange juice, garlic, and hot sauce, these sweet/tart chicken drumsticks are a tasty addition to your recipe repertoire.
Use a sharp knife and make a slit in each of the drumsticks. Place them in a non-reactive dish.
In a small bowl, stir together 2 Tbsp of the marmalade and 1 tsp of the mustard. Set aside.
In a medium bowl, combine the remaining marmalade, Dijon mustard, orange juice, garlic, soy sauce, and hot sauce. Once it is smooth, pour this over the chicken, turning the drumsticks so they are well coated. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
Preheat the oven to 400ºF. Transfer the drumsticks to a 9x13-inch baking dish, and pour the marinade over the chicken. Tuck in the orange wedges. Bake for 30 minutes. Brush with the remaining marmalade and mustard mixture. Bake for another 10 15 minutes, until the chicken is cooked through, glossy, and slightly caramelized. Serve the drumsticks on a platter, alongside the roasted oranges. Spoon some of the sauce on top and garnish with the chopped green onions.
Note: Use bone-in chicken thighs or chicken breasts instead of the drumsticks.