Sweet Chilli Drumsticks
Recipe: #29251
March 23, 2018
Categories: Chicken, Australian, Chinese, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Kosher Meat, Chicken Dinner, more
"I found this recipe in a Taste magazine and decide to try these. Everything I needed was on hand in the pantry (except for the drumsticks...they were in the fridge...lol)+ I also added some dried chili flakes to the mix, but you can choose to leave it out. I served these with salad, but the recipe did suggest noodles or rice. The family really enjoyed these!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (435 g)
- Calories 671.4
- Total Fat - 38.1 g
- Saturated Fat - 9.9 g
- Cholesterol - 365.1 mg
- Sodium - 1946.5 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 1.1 g
- Sugars - 2.1 g
- Protein - 71.6 g
- Calcium - 47.8 mg
- Iron - 2.7 mg
- Vitamin C - 3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the soy sauce, sweet chili sauce, oil, ginger, chili flakes (if using) and garlic in a shallow ceramic dish. Stir to combine. Add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits, turning once or twice during the time frame.
Step 2
Preheat oven to 200C. Line a large baking tray with baking paper. Spray a wire rack with oil and place over tray (see note below). Remove chicken from marinade & place on the rack.
Step 3
Roast drumsticks, brushing occasionally with marinade, for 30 to 35 minutes or until juices run clear when thickest part is pierced with a skewer.
Step 4
Serve with noodles or rice if using.
Step 5
Notes for roasting drumsticks: Drumsticks are best roasted on a lightly greased roasting rack over a lined baking tray. This allows excess fat and/or marinade to drain during roasting, which in turn produces a crisper, healthier and more nutritious meal.
Tips
No special items needed.
2 Reviews
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