We regularly cook chicken drumsticks mid-week. This is mainly because we end up taking them when we buy chicken thighs from the butchers, we know we’ll always use them. They’re cheap and good for taking on bold flavours, and we particularly liked this marinade.
Wine Suggestion: Find a white with a hint of lime/citrus and juicy, zesty fruits like a good Riesling, Verdejo or Sauvignon Blanc. For us tonight Anthony Girard’s La Clef du Recit Menetou Salon, a Sauv Blanc grown on soils similar to Chablis and becoming a regular at our house.
Lime, paprika & honey-glazed chicken drumsticks – serves 4
- 2 tbsp plain flour
- 2 tsp paprika
- 8 chicken drumsticks
- 2 red onions, cut into wedges
- 2 tbsp olive oil
- 2 tsp grated ginger
- 1 clove of garlic, crushed
- 2 tbsp runny honey
- 125ml chicken stock
- 1 lime, cut into thin wedges
- steamed rice, asian greens & fresh coriander, to serve
Heat the oven to 220C.
Mix the flour and paprika and season well with salt and pepper.
Dry the drumsticks with kitchen paper, then dust them in the seasoned flour and put into a large roasting tin with the onions. Drizzle with the olive oil and roast for 30 minutes, turning once.
Meanwhile, mix the ginger, honey, and chicken stock together. Pour the mixture over the chicken and add the lime wedges. Return to the oven for another 10-15 minutes or until the chicken is cooked and golden brown.
Serve with steamed rice, greens and lots of coriander.
(Original recipe from Bill Granger Every Day, Murdoch Books, 2006.)
Jono & Jules do food & wine 