Sweet and Sour (and Spicy!) Drumsticks

I am unsure as to how this happened... but one day, I opened up the freezer, and there is absolutely no room for more storage. However, the bigger dilemma was that I had MORE stuff that my parents bought me sitting in the cooler, and I had nowhere to put them! After massive reorganization, I finally found room to store food here and there. However, giant Costco drumsticks just would not fit - Not 10 of them anyway. Therefore, I decided to break out a pack and make some dinner!

I tweaked with this recipe a bit, mostly because I personally do not love the sweet honey taste on meat. I like a little more kick to my food to complement the sweetness, so I added some spicy Sriracha hot sauce. I also was unsure what kind of vinegar the recipe was referring to, so I used the Chinese "black vinegar" (which apparently is the same or very similar to Worcestershire sauce). The recipe called for 8 drumettes, while I had the mac daddy of drumsticks, so I used 4 servings of ingredients even though I had 3 drumsticks. Besides having to open the window to fan out the smoke from frying the drumsticks, which set off the smoke alarm, the drumsticks turned out crunchy but coated in a nice sweet, source, and spicy glaze!

Serving Size:

Makes 4 servings

Ingredients:

8 chicken drumettes
2 eggs, beaten
1/4 cup all-purpose flour for coating
Sauce
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup vinegar

Directions:

Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.

Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.