With the cold weather setting in I’ve been looking to add some new quick, easy and affordable recipes to my winter menu. We all need a repertoire of fail-safe meals that we know we can throw together in around 30 minutes on a busy evening. The Sweet & Sticky Chilli Chicken Drumsticks are a new favourite in my house and will be making lots of appearances on our dinner table over the coming months.
I used to buy pre-marinated chicken drumssticks from the supermarket but when I started to actually read the ingredients lists I was shocked to discover the amount of sugar that some of them contained. But this homemade marinade is sweetened only by honey and literally takes just a couple of minute to throw together and with ingredients that you probably already have in your cupboard.
It’s no secret that kids love messy food so they are sure to enjoy getting stuck into these drumsticks. I use one tablespoon of chilli sauce in my marinade but you can alter that depending on your family’s tastes, or even leave it out altogether.
If you prefer the skin removed from your chicken then you can do this before you add the marinade. This recipe works just as well with chicken thighs too.
I serve these drumsticks with a chopped vegetable salad (julienne carrots and courgette, red pepper, red cabbage, kale and spring onion) but as it starts to get colder I will probably serve it with mixed veg fried rice or quinoa. Mmmmm… finger licking good!Print
Delicious sweet and sticky chicken drumsticks made with chilli sauce, honey and balsamic vinegar. Finger licking good!
- 8 chicken drumsticks
- 2 garlic cloves, crushed
- 2 tbsp sesame seeds
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp chilli sauce
- 1 tbsp honey
- 1 tsp olive oil
- 1/2 tsp fresh ginger, grated
- Preheat the oven to 180c. Place the chicken drumsticks into an oven dish. Make several slits in each drumstick with a knife to allow the marinade to soak in.
- Mix all the marinade ingredients in a bowl and pour over the chicken. Turn the drumsticks so that they are fully coated in the marinade. At this point you can cover the dish with cling film and refrigerate for up to 6 hours.
- Or alternatively cook the chicken straight away by baking it in the oven for 30-40 mins or until the juices run clearly, turning once.