Although we did these drumsticks on the barbecue, I tend to be quite careful and pre-cook most meat in the oven before finishing them on the barbecue. There are a few remaining, and they will do nicely for dinner - pop them in the oven at 180 degrees for 30 minutes.
Be generous with the marinade, and leave it to steep for as long as you can - overnight would be perfect.
- 8 chicken drumsticks (or wings)
- 3-4 tbsp runny honey
- Thumb-sized piece of raw ginger, peeled and grated finely
- 2-3 cloves of garlic, peeled and sliced finely
- 4-5 big sploshes of Lea and Perrins Worcester Sauce
- 4-5 big sploshes of light soy sauce
- 2-3 good shakes of sesame oil
- A large pinch of ground white pepper
- Wash the chicken drumsticks and pluck away any stray feathers
- Place the drumsticks in a large bowl and add the honey, grated ginger, garlic, Lea and Perrins, light soy sauce, sesame oil and pepper. Stir well to combine.
- Cover with clingfilm, refrigerate and marinade for as long as possible, but at least 1-2 hours. Turn every so often to ensure even coverage
- Roast in the oven at 180 degrees for 30 minutes. If you are finishing on a barbecue, then cook at 160 degrees for 25 minutes and blacken the skin on the barbecue. Make sure everything is cooked throughout before serving
|Brabecued Chicken Drumsticks in Soy and Honey Marinade (豉油蜜糖雞腿)|