Sticky and yummy, fingers licking good.
Very easy to prepare. Mix the ingredients for the marinade in a bowl, soy sauce, Chinese barbecue sauce, honey, chopped garlic and chopped ginger. Add the chicken drumsticks, turn to coat, and leave to marinade in the fridge for at least an hour. I marinated the drumsticks for two hours.
Line a baking sheet with foil. Arrange the drumsticks and pour all of the marinade onto the baking sheet. Though the recipe requires the drumsticks to be broiled for about 25 minutes, I have baked them at 200C for 25 minutes, turn them over and bake for a further 20-25 minutes until they are cooked and have turned a dark caramel colour. You may broil them according to the recipe.
Served with some greens, and a glass of cold drink, makes a very nice lunch.
You would be licking your sticky fingers clean! Kids would definitely enjoy eating these drumsticks!
Sticky Chicken Drumsticks
(adapted from "Relaxed Cooking With Curtis Stone", Curtis Stone)
Serves 4 to 6
1/4 cup soy sauce
1/4 cup Chinese barbecue sauce (char sui)
1/4 cup honey
3 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
12 chicken drumsticks
2 teaspoons sesame seeds, toasted
Mix the soy sauce, barbecue sauce, honey, garlic and ginger in a resealable storage bag to blend. Add the chicken, seal the bag, and toss to coat with the sauce. Refrigerate for at least 1 hour but preferably overnight.
Position on oven rack 8 to 10 inches from the heat source and preheat the broiler. Line a large, rimmed baking sheet with heavy-duty foil. Transfer the drumsticks and marinade to the prepared baking sheet and broil, turning the durmsticks occasionally and watching them closely, for 25 minutes, or until the chicken is cooked through and the marinade has glazed it. Sprinkle the sesame seeds over the chicken, and serve.
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