Sticky chicken drumsticks are a must-have for anyone. Curtis Stone shows you how to make chicken drumsticks with a simple marinade (RECIPE BELOW). Curtis says that chicken drumsticks can be so much fun to eat. Especially when they are coated in a sticky-sweet glaze that makes it seem like you’re going to want to lick every bit of your fingers. These drumsticks taste great when paired with rice or baked bok choy.
Basic ingredients for sticky chicken drumsticks
- 1/4 cup (60ml), Fountain Hoisin Sauce
- 2 tablespoons Coles Soy Sauce
- 2 tablespoons Capilano squeeze Honey
- 3 cloves of garlic, finely chopped
- 1 teaspoon finely peeled ginger
- 1.2kg Coles Australian RSPCA approved Chicken Drumsticks
- 1 bunch Bok Choy, cut lengthways
- 1 tablespoon vegetable oil
- 2 cups (400g), Coles Long Grain white rice
How to make sticky chicken drumsticks
- Place racks in the middle and bottom of the oven. Preheat oven to 220°C (200°C fan-forced). Use foil to line a large, heavy-rimmed baking tray.
- Mix the hoisin, soy sauce, and honey in a large bowl. Keep 1/4 cup (60ml), of the sauce mixture at room temp. Toss the chicken with the sauce.
- Place the chicken on the tray. Bake for 35 minutes, turning once or twice until the chicken is cooked through.
- Toss the bok-choy in oil and salt during the last 15 minutes of cooking the chicken. Turn the chicken occasionally and cook on the bottom oven rack for 15 minutes or until it is crisp-tender. Transfer the mixture to a cutting board.
- While the rice is still warm, rinse it in cold water. Drain well. Bring rice, 3 cups (750ml), water, and 1 teaspoon salt to a boil in a large heavy saucepan on high heat. Reduce heat to medium, cover, and let the rice simmer for 15 minutes, or until all of the water has been absorbed. Let the rice stand covered for five minutes before rinsing.
- The chicken should be coated with the sauce. Serve the chicken, bok choy, and steamed rice on four plates.