Sticky Honey Mustard Drumsticks
- 12 chicken drumsticks
- 1/4 cup light honey
- 3 Tbsp white wine vinegar
- 2 cloves garlic, crushed
- 2 Tbsp dijon mustard
- 2 Tbsp neutral oil
- 2 Tbsp chopped thyme or rosemary leaves
- salt and ground black pepper, to taste
Place chicken in a bowl or clean plastic bag. Combine honey, vinegar, garlic, mustard, oil and herbs, add to chicken and toss to coat. Marinate in the fridge for at least 1 hour or up to 24 hours.
When ready to cook, preheat oven to 200°C and line a large baking dish with baking paper for easy clean-up. Arrange chicken drumsticks in a single layer on prepared oven tray and season with salt and pepper. Transfer marinade to a small pot and simmer until slightly thickened (about 3 minutes). Bake chicken, turning frequently, until juices run clear when chicken is pierced with a skewer in the thickest part (25-30 minutes). Brush with reduced marinade during the last 15 minutes of cooking. Alternatively, microwave in a covered dish for 8 minutes then brush with reduced marinade and barbecue or grill for 6-8 minutes until golden and fully cooked through. Spoon over the remaining reduced marinade to serve.
Recipe from www.annabel-langbein.com