Sweet and Spicy Chicken Drumsticks

    Sweet and Spicy Chicken Drumsticks

    72saves
    1hour45min


    31 people made this

    Chicken drumsticks are delicious marinated in a sweet and spicy sauce, then baked until tender and juicy. These drumsticks are just as good served hot or cold.

    Ingredients
    Serves: 4 

    • 8 large chicken drumsticks (about 160g each)
    • 1/4 cup tomato sauce
    • 2 tablespoons honey
    • 2 tablespoons dark brown sugar
    • 1 1/2 tablespoons dry sherry or 1 tablespoon sherry vinegar or white wine vinegar
    • 1 1/2 tablespoons soy sauce
    • 1 tablespoon Dijon mustard
    • 1 garlic clove, crushed
    • 1 fresh green chilli, seeded and finely chopped
    • 1/4 teaspoon ground ginger
    • salt and freshly ground black pepper
    • oil, for greasing

    Directions
    Preparation:15min  ›  Cook:30min  ›  Extra time:1hour  ›  Ready in:1hour45min 

    1. Mix together the tomato sauce, honey, brown sugar, sherry, soy sauce, mustard, garlic, chilli, ginger and salt and pepper in a small bowl or jug.
    2. Remove the skin from the drumsticks if you like. Score two or three slits in the flesh of each drumstick with a sharp knife, then place them in a large bowl.
    3. Pour the marinade over the drumsticks and turn them with your hands to coat evenly, working the sauce into the cuts. Cover and marinate in the refrigerator for at least 1 hour, or overnight if it's more convenient.
    4. Preheat the oven to 200 degrees C. Lightly oil a roasting tin, preferably non-stick. Place the drumsticks in the tin, brush with any remaining marinade and cover the chicken loosely with foil. Bake for 15 minutes.
    5. Remove the foil and baste the chicken with the juices. Return to the oven, uncovered, for a further 15 minutes, or until sizzling and cooked right through (the juices should run clear when the flesh is pierced with a skewer). Serve hot, or cool and keep chilled until ready to pack up for a picnic or lunch box.

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    Reviews (8)

    ktct
    by
    11

    A very simple recipe, but honestly, unless you have a real problem with the skin, leave it on. I served this recipe for dinner with a simple fried rice and it was a big hit - 20 Sep 2011

    by
    6

    Best marinade ever! Used chilli flakes instead of real, adjust for hotness. I will use some crumbs with the left over next time should be fantastic - 24 Mar 2011

    by
    5

    Fantastic marinade enjoyed by the whole family!! Thank you - 11 Jun 2011

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