Cooking Instructions:

• In a mixing bowl, combine the Bonne Maman Golden Plum Mirabelle Preserves, minced garlic, soy sauce, hoisin sauce, Worcestershire sauce, sesame oil, ground ginger, granulated sugar, crushed red pepper flakes, ground coriander, Dijon mustard, and a pinch of pepper. Whisk everything together until well blended.
• Add the chicken drumsticks to the bowl or place them in a large Ziploc bag. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to penetrate the meat.
• If you’re frying, heat oil in a large frying pan over medium-high heat. If baking, preheat your oven to 425°F (220°C).
• For frying, once the oil is hot, carefully place the marinated drumsticks in the pan, working in batches if necessary. Fry for about 10-12 minutes on each side or until they are golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
• For baking, place the drumsticks on a baking sheet lined with parchment paper. Bake for about 35-40 minutes or until the chicken is cooked through and the skin is crispy.
• If you want an extra sticky glaze, brush the drumsticks with the remaining marinade during the last 5-10 minutes of cooking. This will caramelize and create a beautiful, glossy finish.
• Once cooked, remove the drumsticks from the heat and let them rest for a few minutes. Sprinkle with sesame seeds for garnish, and serve them warm with your favorite sides.