Sweet N Sticky Baked Chicken Drumsticks Food

STICKY SOY HONEY BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 220°C/430°F.
• Whisk together the soy sauce, Hoisin, honey, lemon juice, crushed garlic and chilli flakes. Taste and adjust the seasoning by adding more soy, honey or lemon juice.
• Place the chicken in a suitable marinating dish and pour over the marinade. Make sure the chicken is completely covered.
• Cover with plastic wrap and allow to marinade for at least 30 minutes but up to 24 hours in the fridge.
• Transfer the chicken to a sheet pan and spoon over one third of the marinade. Place in the oven and bake for 15-20 minutes until cooked through.
• Pour the remaining marinade into a saucepan and reduce until thick and sticky (the consistency of honey is good).
• Remove the chicken from the oven and switch on the oven's broiler.
• Glaze the chicken then place back in the oven and allow to caramelize for a few minutes. Repeat this a few more times until the chicken is sticky and caramelized.
• Remove from the oven and scatter over sesame seeds and spring onion then serve.

SWEET & STICKY BAKED CHICKEN DRUMSTICKS

Steps:

• In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.
• Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.
• Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
• While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
• Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 165°F is reached.
• Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.

SWEET AND STICKY CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.
• Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
• Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.