Honey Soy Chicken Drumsticks
A sticky and sensational recipe for a classic, Honey Soy Chicken Drumsticks.
- 1 kg chicken drumsticks, bone in & skin on
- 1 green chilli, sliced
- sesame seeds for finishing
For The Marinade / Glaze
- 2 tbsp honey
- 4 tbsp Dark Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 3 tbsp lemon juice
- 1 tsp garlic powder
- 1 tbsp fresh grated ginger
3 hours before cooking
Combine the honey, soy sauce, sesame oil, lemon juice, garlic powder &, fresh grated ginger in a bowl.
Add your chicken drumsticks to a zip lock bag large enough to be able to lay them flat, pour the marinade into the zip lock back and give a good shake, ensuring most chicken has been covered, Leave to marinade in the fridge for 3 hours, turning every now and again.
When you're ready to cook
Pre Heat your oven to 200°C
Pour your chicken and marinade into a baking tray. Using a pastry brush make sure each of the chicken legs is covered. Cover the tray with tin foil and bake for 20 minutes.
After 20 minutes, remove the tin foil and turn the legs. Using the pastry brush, pick up as much of the marinade from the edges of the tray as you can and brush the legs. The edges will likely be the hottest parts of the tray and the marinade will begin turning into a glaze as it bakes. Bake again for 20 minutes.
After 20 minutes, repeat the glazing step and then stick the tray under the grill (or broiler) for 5 minutes to crisp up the skin.
Finally, add one more coat of glaze to the chicken, and sprinkle with sesame seeds. Serve with sliced spring onion and sliced green chilli. We love this with egg fried rice!