The perfect chicken drumstick recipe for easy dinners and barbecues. Coated in garlic, sriracha sauce and plenty of honey to give them that sticky, caramelised finish. Served here with Nadiya's Coronation aubergine salad.
Ingreadient
- 10 chicken drumsticks (about 700g/1lb 9oz), skin on
- 3 tbsp oil, plus extra for greasing the tray
- 3 garlic cloves, minced
- 4 tbsp soy sauce
- 4 tbsp sriracha sauce
- 3 tbsp runny honey
- ½ tsp ground star anise
- 2 tbsp cornflour
- roughly chopped fresh coriander, to serve
Direction
- Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside.
- Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil.
- Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through.
- Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad.
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