Adam Perry Lang
Serves 6 to 8

16 drumsticks

Marinade
9 tablespoons fish sauce
6 tablespoons lime juice
zest of one line (optional)
6 tablespoons orange juice
zest of one orange (optional)
6 tablespoons sugar
3 tablespoons soy sauce
3 tablespoons Sriracha
9 garlic cloves, minced

Glaze
12 garlic cloves, minced
3 tablespoons sesame oil
3 tablespoons fish sauce
3 tablespoons soy sauce
6 tablespoons brown sugar
6 tablespoons mirin
6 tablespoons apricot preserves
1 jalapeno, minced
1 ½ tablespoons Sriracha
15 Thai basil leaves, cut into a chiffonade (optional)

Combine the marinade ingredients. Put the drumsticks in large ziplock bags and pour in the marinade. Refrigerate for at least 1 hour, or up to 8. Mix the glaze ingredients together in a small bowl and set aside.

Remove drumsticks from marinade and arrange in a baking dish It’s ok for them to touch as long as they make a single layer. bake covered with foil in a 375 degree the oven for 50 minutes. Remove the foil and bake uncovered for another 10 minutes. Remove baking dish from the oven and let the chicken rest for at least 15 minutes.

While the drumsticks are resting, preheat the grill and give the glaze a good stir.To finish, dredge the chicken through the glaze and sear the outside of the chicken on the grill, turning several times and glazing throughout until well charred, about 15 minutes.