STICKY DRUMSTICKS

STICKY DRUMSTICKS

Malty and sticky, these drumsticks are great for a BBQ or party. Perfect cold the next day for lunch or flaked and mixed with mayonnaise as a sandwich filling.

INGREDIENTS

SERVES: 4

12 chicken drumsticks

4 tbsp runny honey

4 tbsp dark soy sauce

3 tbsp malt extract

150ml chicken stock

3tbsp toasted sesame seeds

2tbsp sesame oil

2 cloves of grated garlic

1 3cm stick of fresh finger, grated

1 bunch of spring onions, finely sliced

1 green chilli finely sliced

Salt and pepper to season

METHOD

1: In a frying pan, pour in the runny honey and place on a medium to high heat. Take the honey to a caramel. When it starts to go dark, pour in the soy sauce and chicken stock, to stop the cooking. Bring to the boil and whisk in the malt extract. Remove from the heat and leave to cool.

2: Place the drumsticks into a bowl and pour on the cooked stock. Mix in the grated garlic and ginger, cover the bowl with clingfilm and leave to marinade for at least 2 hours, but overnight will be better.

3: Pre-heat the oven to 170°C. Place the drumsticks into a roasting tray and pour the marinade on top. Place the tray into the oven and cook for 45-50 minutes until the chicken is cooked and the meat will come away from the bone easily. You will need to baste the chicken 3 or 4 times during the cooking to ensure that the skin gets covered in the glaze and it goes al sticky.

4: When cooked, remove the tray from the oven. Drizzle in the sesame oil and toss in the sesame seeds. Throw in the sliced spring onions and the finely sliced chillies.

5: Roll the chicken all around making sure that they all get a good covering. Serve.

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INGREDIENTS

SERVES: 4

12 chicken drumsticks

4 tbsp runny honey

4 tbsp dark soy sauce

3 tbsp malt extract

150ml chicken stock

3tbsp toasted sesame seeds

2tbsp sesame oil

2 cloves of grated garlic

1 3cm stick of fresh finger, grated

1 bunch of spring onions, finely sliced

1 green chilli finely sliced

Salt and pepper to season

METHOD

1: In a frying pan, pour in the runny honey and place on a medium to high heat. Take the honey to a caramel. When it starts to go dark, pour in the soy sauce and chicken stock, to stop the cooking. Bring to the boil and whisk in the malt extract. Remove from the heat and leave to cool.

2: Place the drumsticks into a bowl and pour on the cooked stock. Mix in the grated garlic and ginger, cover the bowl with clingfilm and leave to marinade for at least 2 hours, but overnight will be better.

3: Pre-heat the oven to 170°C. Place the drumsticks into a roasting tray and pour the marinade on top. Place the tray into the oven and cook for 45-50 minutes until the chicken is cooked and the meat will come away from the bone easily. You will need to baste the chicken 3 or 4 times during the cooking to ensure that the skin gets covered in the glaze and it goes al sticky.

4: When cooked, remove the tray from the oven. Drizzle in the sesame oil and toss in the sesame seeds. Throw in the sliced spring onions and the finely sliced chillies.

5: Roll the chicken all around making sure that they all get a good covering. Serve.

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TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

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