Drumsticks are the most underrated cut of chicken, and I will defend this position. They're cheaper, they stay juicy even if you slightly overcook them, and kids have a built-in handle to hold onto. Covered in this sticky hoisin glaze, they become something genuinely exciting — messy in the best possible way.
The marinade is simple enough to throw together while the drumsticks are still in the packet, and they're even better if you let them sit for a few hours (or overnight). But if you're starting from scratch at 5pm, thirty minutes marinating is enough to get the flavour in.
Serve with rice and whatever vegetable you can get your family to agree on, plus plenty of napkins. These are properly sticky and the kind of thing where everyone ends up licking their fingers, which I consider a compliment rather than a table manners failure at this point.
"Napkins. Plural. Trust me on this."
Ingredients
- 1kg chicken drumsticks (about 8)
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, grated
- 1 tsp fresh ginger, grated
- 1 tsp Chinese five spice
- 1 tbsp sesame seeds, to serve
- 2 spring onions, sliced, to serve
Method
Step 1
Combine the hoisin, soy, honey, rice vinegar, garlic, ginger and five spice in a large bowl. Add the drumsticks and turn to coat thoroughly. Marinate for at least 30 minutes, or up to overnight in the fridge.
Step 2
Preheat oven to 200°C (180°C fan-forced). Line a baking tray with foil and place a rack on top. Arrange the drumsticks on the rack and pour any remaining marinade over them.
Step 3
Bake for 25 minutes, then brush with more glaze from the tray. Return to the oven for another 10–15 minutes until sticky, caramelised and cooked through (internal temp 74°C).
Step 4
Rest for 5 minutes. Scatter with sesame seeds and spring onions. Serve over steamed rice with steamed or stir-fried greens and plenty of napkins.
