Sweet and Salty. Finger Licking Good. Sticky Oven Roasted Chicken Drumsticks


Sometimes I’m too tired to think about what to cook. I want something simple. Capable of  being thrown together without too much thought. A no-brainer. A crowd pleaser. These sticky oven-roasted chicken drumsticks fit the bill. Perfectly. Tender and delicious. Sweet and salty. Finger licking good.

The best thing about this recipe is that it can be started the night before. Prepare the marinade and simply pour over the chicken drumsticks. Leave to work its magic in the refrigerator overnight. The next day all that is needed is a lazy roast in the oven. Throw together a green salad. Perhaps some steamed rice. Particularly so if feeding ravenously hungry teenagers. On occasion when feeding a crowd I’ve been known to double or even triple the recipe.

When the weather is hot and balmy I sometimes like to persuade my boys to fire up the barbie and give the drumsticks a twenty minute searing on the grill. A win-win solution all round. No cooking for me. A big platter of finger licking good, sticky chicken drumsticks to share. Oven roasted or grilled these are a huge crowd pleaser.

Sticky Oven Roasted Chicken Drumsticks

Serves 6

2 kg chicken drumsticks

3cm piece ginger, peeled, finely grated
2 large garlic cloves, crushed
2 small red bullet chillies
4 long green spring onions
6 whole black  peppercorns
juice and finely grated zest of 1 lime
1/4 cup light soy sauce
2 tablespoons dark soy sauce
2 tablespoons clear honey
2 tablespoons sweet chilli sauce
1 teaspoon sesame oil

PREPARE the marinade. Place ginger, garlic, chillies, spring onions, peppercorns, lime juice and zest into the bowl of a small food processor. Pulse to a smooth paste. Combine with the light and dark soy sauces, sweet chilli sauce, honey and sesame oil. Set aside.
PREHEAT oven to 200 C. Line a large shallow roasting  tray with baking paper.
SLASH the chicken drumsticks two or three  times each with a sharp knife and place into a glass or ceramic dish.
POUR prepared marinade over the chicken drumsticks and leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
TRANSFER the drumsticks to a roasting tray with a couple of spoonfuls of marinade.
ROAST in preheated 200 C oven for about 45 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden. Add extra marinade to the tray if necessary.
SERVE with a green salad and steamed rice.

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