FC issue #139:
2 cups pomegranate juice
1 Tbs. Dijon mustard
1-1/2 tsp. red wine vinegar
1 tsp. Sriracha
2 medium cloves garlic, peeled and smashed
8 chicken drumsticks (about 2 lb.)
Kosher salt and freshly ground black pepper
1-2 medium scallion, trimmed and thinly sliced
Position a rack in the center of the oven and heat the oven to 450°F.
Prepare and combine the pomegranate juice, mustard, vinegar, Sriracha, and garlic in a large skillet. Bring to a boil over high heat, stirring occasionally, and cook until the liquid reduces to a thick glaze, 10 to 12 minutes. Remove and discard the garlic.
Pat the drumsticks dry and season with salt and pepper. Arrange the chicken on a rack set over a large, foil-lined rimmed baking sheet and roast for 10 minutes. Brush the glaze all over the drumsticks and flip. Roast until cooked through (170°F), about 10 minutes more. Remove the drumsticks from the oven and turn the broiler on high. Brush the drumsticks with half of the remaining glaze and broil to crisp the skin, about a minute. Flip, brush with the rest of the glaze, and briefly broil until the other side is crisp. Transfer to a platter and sprinkle with the sliced scallion before serving. I made extra glaze for dipping…