Sticky Chicken Drumsticks (Recipe 2)
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INGREDIENTS
| 8 |
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chicken drumsticks
(about 1.2kg)
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| 1/3 |
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cup tomato sauce (80ml)
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| 1/3 |
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cup barbeque sauce (80ml)
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| 2 |
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teaspoons worcestershire sauce
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| 1 |
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garlic clove, crushed
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| 1/4 |
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cup brown sugar
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| 1 |
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tablespoon sesame seeds
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salt & pepper
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mixed salad, to serve |
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INSTRUCTIONS
| 1. |
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Combine sauces, garlic, sugar, salt and pepper in a jug. Stir well. Line an ovenproof dish with non-stick paper.
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| 2. |
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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.
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| 3. |
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Preheat oven to 200°C. Sprinkle chicken with sesame seeds. Roast on the top shelf for 30 minutes.
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| 4. |
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Baste with reserved marinade during cooking. Chicken is cooked when juices are clear. Serve with salad. |
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