Sticky Korean chicken drumsticks
16 chicken drumsticks
coleslaw, to serve
sliced red chilli and spring onions, to serve
For the marinade
3 tbsp soy sauce
2 shallots, roughly chopped
2 tbsp honey
large piece ginger, finely grated
8 garlic cloves, finely grated
2 tsp chilli flakes
3 tbsp mirin
STEP 1
Tip all of the marinade ingredients into a mixing bowl with a good grinding of pepper and whisk them together. Score the drumsticks with a sharp knife, if you like, and toss them in the marinade. Cover and chill for as long as you can – overnight is good but 24 hrs is even better.
STEP 2
Heat the oven to 160C/140C fan/gas 4. Lay the drumsticks on a shallow roasting tray and spoon over any excess marinade from the bowl. Roast the chicken for 40 mins, then baste with the sticky juices in the tin. Turn the oven up to 220C/200C fan/gas 8 and continue to cook the chicken for 20 mins more, or until caramelised (it’s fine for it to char a little). Use tongs to lift the chicken onto a platter and scatter over some sliced red chilli and spring onions, if you like. Serve with coleslaw and plenty of napkins. Cold beers are optional.
