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Chilli chicken drumsticks

An easy but great tasting recipe that allows you one hand on the drumstick and one hand on a drink to battle that spice!

4SERVES
15MIN PREP
40MIN COOK
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INGREDIENTS

  • 800g Steggles Chicken Drumsticks
  • 1 tablespoon olive oil
  • 3 large cloves garlic, crushed
  • 1 heaped tablespoon fresh ginger, peeled and grated
  • 2 long red chillies, deseeded and chopped (or 2 teaspoons chilli flakes)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 cup tomato ketchup
  • 2 tablespoons dark brown sugar
COPY TO CLIPBOARD

METHOD

  1. Preheat your oven to 200°C. Line a baking sheet with parchment paper.
  2. Prepare the paste: in a saucepan on medium heat, cook all the ingredients except the chicken until combined, stirring occasionally.
  3. Pour the paste over the chicken pieces and, using your hands or a pastry brush, coat the chicken on all sides.
  4. Arrange the chicken in a single layer on the baking sheet.
  5. Bake the drumsticks until cooked through and juices run clear, about 40 minutes. Check them after the first 30 minutes and loosely cover them with foil if they seem to be darkening too fast on top.
  6. Garnish with chopped parsley and red pepper flakes, then serve.
  • 800g Steggles Chicken Drumsticks
  • 1 tablespoon olive oil
  • 3 large cloves garlic, crushed
  • 1 heaped tablespoon fresh ginger, peeled and grated
  • 2 long red chillies, deseeded and chopped (or 2 teaspoons chilli flakes)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 cup tomato ketchup
  • 2 tablespoons dark brown sugar
COPY TO CLIPBOARD
  1. Preheat your oven to 200°C. Line a baking sheet with parchment paper.
  2. Prepare the paste: in a saucepan on medium heat, cook all the ingredients except the chicken until combined, stirring occasionally.
  3. Pour the paste over the chicken pieces and, using your hands or a pastry brush, coat the chicken on all sides.
  4. Arrange the chicken in a single layer on the baking sheet.
  5. Bake the drumsticks until cooked through and juices run clear, about 40 minutes. Check them after the first 30 minutes and loosely cover them with foil if they seem to be darkening too fast on top.
  6. Garnish with chopped parsley and red pepper flakes, then serve.

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