Meat Recipes +
Sticky Chicken Drumsticks (Recipe 2)

8 chicken drumsticks
(about 1.2kg)
1/3 cup tomato sauce (80ml)
1/3 cup barbeque sauce (80ml)
2 teaspoons worcestershire sauce
1 garlic clove, crushed
1/4 cup brown sugar
1 tablespoon sesame seeds
  salt & pepper
  mixed salad, to serve
1.   Combine sauces, garlic, sugar, salt and pepper in a jug. Stir well. Line an ovenproof dish with non-stick paper.
2.   Put chicken in dish. Reserve 1/4 cup of marinade and pour remainder over chicken, turning to coat. Cover and refrigerate for 4 hours or overnight. Remove from fridge 15 mins before cooking.
3.   Preheat oven to 200°C. Sprinkle chicken with sesame seeds. Roast on the top shelf for 30 minutes.
4.   Baste with reserved marinade during cooking. Chicken is cooked when juices are clear. Serve with salad.