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Sticky Korean Chicken Drumsticks

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)

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