We always take the drumsticks too when we buy chicken thighs in the butchers. They make for economical mid-week dinners. This recipe by Tom Kerridge is straightforward but you do need to get marinating the night before.
Sticky Korean Chicken Drumsticks – serves 8 (we very easily scaled down to feed 2)
- 16 chicken drumsticks
- sliced red chilli, to garnish
- sliced scallions, to garnish
FOR THE MARINADE:
- 3 tbsp soy sauce
- 2 shallots, roughly chopped
- 2 tbsp honey
- large piece of ginger, finely grated
- 8 garlic cloves, finely grated
- 2 tsp chilli flakes
- 3 tbsp mirin
Put the ingredients for the marinade into a large bowl with plenty of freshly ground black pepper and whisk together.
Score the chicken drumsticks with a sharp knife and toss in the marinade, then cover and chill overnight.
Heat the oven to 160C/140C fan/gas 4.
Put the drumsticks onto a shallow roasting tray and drizzle over the marinade left in the bowl.
Roast for 40 minutes, then baste with the juices in the tray.
Turn the oven up to 220C/200C fan/gas 8 and cook for another 20 minutes or until caramelised and a starting to char.
Serve with some fresh red chilli and scallions scattered over.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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