Sticky Marmalade Chicken Drumsticks
If you're a condiment collector like me there will be jars of marmalade, chilli sauce and kimchi in the fridge! These sticky marmalade chicken drumsticks make use of all the condiments and give you glossy fall off the bone chicken for a chill dinner or to take to a picnic.
I often serve these with rice, an easy cabbage slaw, kimchi and sesame seeds.
Ingredients 10
3 tbsp marmalade
4 tbsp soy sauce
1⁄4 cup orange juice
2 tbsp Worcestershire sauce
2 tbsp grated ginger, freshly grated
1 tbsp sesame oil
1 ‒ 2 tbsp hot sauce, to taste
1 kg chicken drumsticks, skin on
Garnish With
spring onions (shallots), sliced
Sesame seeds
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Method 5
In a large bowl, whisk together the , , , (or kimchi juice), and . Add or chilli flakes if using. Taste and adjust to achieve a good balance of sweet and savoury. Add salt if needed.
Add the to the bowl and mix well to coat thoroughly. Cover and refrigerate for at least 30 minutes, or ideally 2–3 hours for maximum flavour.
Preheat the oven to 170°C (fan-forced). Arrange the skin-side up on a lined baking tray. Spoon over some of the marinade.
Bake for 1–1½ hours, turning the and basting with the pan juices and remaining marinade every 20–30 minutes. The chicken is ready when it’s deeply caramelised, glossy and sticky.
Remove from the oven and scatter with spring onions or sesame seeds if you have them.
Cornersmith's tips
In this recipe I use the Cornersmith Blood Orange Marmalade and the Cornersmith Smoked Chilli but just substitute for whatever you have open in the fridge. Jam works equally well!
