Peachy Chicken Drumsticks

Peachy Chicken Drumsticks
  • 4 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 2


  • 1/4 cup
    (60 mL)

    finely chopped hazelnuts

  • 1/4 cup
    (60 mL)


  • 12x3 oz
    (12x90 g)

    fresh chicken drumsticks

  • peach basting sauce

  • 1/2 tsp.
    (3 mL)

    ground cinnamon

  • 3 Tbsp.
    (45 mL)


  • 1/4 cup
    (60 mL)

    puréed canned peaches

  • 2 Tbsp.
    (30 mL)

    grated horseradish

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1/4 cup
    (60 mL)

    apple jelly

  • Salt and pepper to taste


Preheat the barbecue to medium heat.

In a pan, bring sauce ingredients to a boil and cook for 1 to 2 minutes. Set aside.

In a bowl, beat the eggs with a fork.

On a plate, mix breadcrumbs with chopped hazelnuts.

Dip drumsticks in the beaten eggs, then in the breadcrumbs.

Place drumsticks on a sheet of oiled aluminium foil.

Baste drumsticks with sauce and barbecue 10 to 15 minutes, turning occasionally.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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