These sticky chicken drumsticks are a favourite whenever I make them. It is one of my most requested dishes from the family. I’ve also made it in bulk for various camps and parties.
The original recipe was in a food magazine 12 or so years ago. I’ve adapted it along the way to suit our taste buds. It is quick and easy to prepare and can be eaten along with rice and salad as a meal, or left to cool and eaten as finger food. I usually bake it in the oven, but it can also be barbecued.
You can use chicken wings but I find the drumstick version the best.
Sticky Chicken Drumsticks
Sticky Chicken Drumsticks
Description
Quick and easy to prepare.
Lovely sticky chicken recipe for any occasion.
Ingredients
Ingredients
Instructions
-
Prepare chicken
Turn oven to 180C (fan oven), 190C (bake).
Place the chicken drumsticks into a pan or casserole dish in a single layer.
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Prepare sauce
In a pyrex or other jug, add the following ingredients: 1 1/2 cups tomato sauce, 2 T of sweet chilli sauce, 120g (1/2 small jar) of char sui (chinese barbecue) sauce.
Grate the fresh ginger and add to the jug along with 1 Tablespoon of sesame oil (or other oil of choice).
Mix all together.
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Combine chicken and sauce
Pour the sauce over the chicken drumsticks and turn to coat thoroughly. At this point you can cover and marinate in the fridge for an hour or two, otherwise bake straight away.
Bake for about 45 mins until the chicken has a nice caramelization and is cooked through.
Or Barbecue until cooked through, taking care not to over char the sauce.
Sprinkle baked chicken with sesame seeds if you like.
If you can turn the pieces halfway through baking that can help prevent burning the sauce. -
Serving
Serve with rice and salad or as part of a bbq.
