A baking tray containing sticky Korean chicken drumsticks

Sticky Korean chicken drumsticks

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 30 mins Cook: 1 hr plus overnight marinating

Easy

Serves 8

These sticky chicken drumsticks with Korean marinade are moreish finger food. Try them with coleslaw and salads at a summer picnic — but take napkins!

Nutrition and extra info

Nutrition: Per serving

  • kcal214
  • fat9g
  • saturates2g
  • carbs9g
  • sugars7g
  • fibre1g
  • protein25g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 16 chicken drumsticks
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • coleslaw, to serve
  • sliced red chilli and spring onions, to serve

For the marinade

  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 shallots, roughly chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • large piece ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 8 garlic cloves, finely grated
  • 2 tsp chilli flakes
  • 3 tbsp mirin

Method

  1. Tip all of the marinade ingredients into a mixing bowl with a good grinding of pepper and whisk them together. Score the drumsticks with a sharp knife, if you like, and toss them in the marinade. Cover and chill for as long as you can – overnight is good but 24 hrs is even better.

  2. Heat the oven to 160C/140C fan/gas 4. Lay the drumsticks on a shallow roasting tray and spoon over any excess marinade from the bowl. Roast the chicken for 40 mins, then baste with the sticky juices in the tin. Turn the oven up to 220C/200C fan/gas 8 and continue to cook the chicken for 20 mins more, or until caramelised (it’s fine for it to char a little). Use tongs to lift the chicken onto a platter and scatter over some sliced red chilli and spring onions, if you like. Serve with coleslaw and plenty of napkins. Cold beers are optional.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.