Sweet-&-Sour Chicken Drumsticks
1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tablespoons honey
1 tablespoon plus 1 teaspoon cider vinegar, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground coriander
1 teaspoon cornstarch
1/4 cup chopped fresh mint
8 chicken drumsticks (about 2 pounds), skin removed, trimmed
1/4 teaspoon freshly ground pepper
Preheat grill to medium. (No grill? See Broiler Variation, below.)
To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil.
Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth.
Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute.
Remove from the heat.
Stir in mint.
Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper.
Oil the grill rack (see Tip).
Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.
Serve the drumsticks with the dipping sauce on the side.
Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.