Perfectly Sticky Drumsticks

• Using a large mixing bowl, combine all of the marinade ingredients and stir well.
  4 tbsp dark soy sauce, 3 cloves garlic, 3 tbsp dark brown sugar, 3 tbsp tomato ketchup, 2 ½ tbsp runny honey, 2 tsp tomato puree, 2 pinch chili flake
• Add the chicken drumsticks and with your hands or a large spoon massage the marinade into the chicken.
  10 large chicken drumsticks
• Cover tightly with plastic wrap/clingfilm and place in the fridge for at least an hour. However, I make it the night before, so the flavours have time to explode.
• Before you start to cook, preheat the oven to 200C/390F/Gas Mark 6.
• Remove the chicken from the fridge so it has a chance to reach room temperature prior to cooking.
• Place the chicken on a baking tray and cook for 40 – 45 minutes or until fully cooked with no pink meat. Rotate the chicken after 20 minutes.

Grilling

• If you’re grilling then turn to high and place the drumsticks on wire grate in a tray and cook for 25 – 30 minutes rotating frequently. Make sure they are fully cooked, and the internal temperature is above 180C.

BBQ

• To bbq is pretty much the same as grilling except I brush any left-over marinade over the chicken to keep them lovely and moist. Check for any pink meat in the thickest part of one of the drumsticks.