Another delicious recipe from The Hairy Dieters Fast Food recipe book - sticky chicken drumsticks. They're pretty quick to prepare and then baked in the oven on a baking tray...so 'one pan' used (and a small bowl for the glaze!).
The flavours are delicious, especially the Chinese 5 spice...and they're healthy too at 223 calories per serving. I made a slight alteration and used honey instead of apricot jam.
We enjoyed ours with vegetable fried rice flavoured with chilli and oyster sauce - see the links below to try these flavours with salmon and noodles, or, if you're a Chinese 5 spice fan, give our prawn and vegetable fried rice a try.
Tips
- I substituted apricot jam for honey - try both ways if you like!
- Make ahead - the drumsticks and glaze can easily be prepared earlier in the day and kept in the fridge until you're ready to cook.
- Leftovers are great cold for lunch, either eaten off the bone, or stripped and served in a wrap - yum!
- This sticky chicken drumsticks recipe is easily adapted if you’re cooking for less or more people.
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How to make these Sticky Chicken Drumsticks
Ingredients
- 8 chicken drumsticks, skinned
For the glaze:
- 1 tbsp soy sauce
- 1 tbsp honey (see Tips)
- 5g fresh root ginger, grated
- 1 large garlic clove, crushed
- 1 red chilli, deseeded and very finely chopped
- salt and freshly ground black pepper
- 1 tsp Chinese 5 spice powder
Instructions
- Pre-heat the oven to 180C/fan 160C/gas mark 4. Line a baking tray with baking paper.
- Using a sharp knife, slash the drumsticks through to the bone at intervals and put them on the baking tray. Bake them in the oven for 10 minutes.
- Meanwhile, mix all the glaze ingredients together and season the mixture with salt and pepper. Remove the chicken drumsticks from the oven and brush them with half the glaze. Turn the oven up to 220C/fan 200C/gas mark 7 and bake the chicken for another 5 minutes.
- Take the chicken out of the oven again and brush over the rest of the glaze, then cook for another 5 minutes. The chicken should be dark and sticky and completely cooked through.
- Serve and enjoy with a salad or vegetables.
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Sticky Chicken Drumsticks
Equipment
Ingredients
- 8 chicken drumsticks skinned
For the glaze:
- 1 tbsp soy sauce
- 1 tbsp honey (see Notes)
- 5 g (0.2 oz) fresh root ginger grated
- 1 large garlic clove crushed
- 1 red chilli deseeded and very finely chopped
- 1 tsp Chinese 5 spice powder
- salt and freshly ground black pepper
Instructions
- Pre-heat the oven to 180C/fan 160C/gas mark 4. Line a baking tray with baking paper.
- Using a sharp knife, slash the drumsticks through to the bone at intervals and put them on the baking tray. Bake them in the oven for 10 minutes.
- Meanwhile, mix all the glaze ingredients together and season the mixture with salt and pepper. Remove the chicken drumsticks from the oven and brush them with half the glaze. Turn the oven up to 220C/fan 200C/gas mark 7 and bake the chicken for another 5 minutes.
- Take the chicken out of the oven again and brush over the rest of the glaze, then cook for another 5 minutes. The chicken should be dark and sticky and completely cooked through.
- Serve and enjoy with a salad or vegetables.
Notes
- I substituted apricot jam for honey - try both ways if you like!
- Make ahead - the drumsticks and glaze can easily be prepared earlier in the day and kept in the fridge until you're ready to cook.
- Leftovers are great cold for lunch, either eaten off the bone, or stripped and served in a wrap - yum!
- This sticky chicken drumsticks recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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