Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Marinade and glaze
- 120 ml honey
- 100 ml soy sauce
- 60 ml rice vinegar
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 3 g cornflour
- 2 tsp Chinese five-spice powder
- 2 spring onions, white parts only, finely chopped
Chicken
- 1.2 kg chicken drumsticks (about 10–12 pieces)
- sea salt
- cracked black pepper
To serve
- Sesame seeds
- Fresh coriander leaves
- Lime wedges
Method
Prepare
Pat the chicken drumsticks dry with paper towels and season lightly with salt and pepper.
In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, ginger, sesame oil, cornflour, five-spice, and spring onions until the cornflour is fully dissolved. This will be your marinade.
Marinate and bake
Pour half of the marinade into a large baking dish (about 35 × 25 cm) and arrange the drumsticks in a single layer, skin-side up. Pour the remaining marinade over the top, turning each piece to coat well.
Cover with foil and refrigerate for at least 1 hour, or up to 6 hours. Reserve 75ml of the raw marinade in a small bowl for brushing later.
Preheat the oven to 180°C fan-forced.
Uncover the baking dish and bake for 35 minutes, basting once halfway through with the marinade in the dish.
Remove the foil, brush the reserved marinade generously over each drumstick, and bake uncovered for a final 10–15 minutes, until the skin is deep golden-brown and caramelised and the meat is cooked through (internal temperature 75°C at the thickest part). The marinade will reduce to a sticky glaze.
Rest for 3–4 minutes in the hot dish, then transfer to a serving plate.
Finish and serve
Scatter sesame seeds and fresh coriander over the warm drumsticks.
Serve with lime wedges and steamed rice or roasted vegetables.
