Chicken drumsticks are a cheap cut of meat and taste particularly fantastic when smothered in a sticky glaze. These drumsticks are perfect on a BBQ and are yummy for a midweek tea, too. Serve with a big salad.
- 8 chicken drumsticks
- 2 tbsp. soy sauce
- 1 tbsp. each honey, olive oil, tomato puree and Dijon mustard
Combine soy sauce, honey, oil, tomato puree and Dijon in a large bowl. Slash the chicken with a knife. Pour the mix over the chicken, toss to coat, cover and then leave to sit for 30 minutes or overnight in the fridge.
Arrange in a baking tray. Cook for 35 minutes at 180C, turning once or twice, until the chicken is cooked through and the coating sticky.