1.5kg (3lb) chicken drumsticks
½ tbsp baking powder
½ tbsp sea salt
vegetable oil for brushing
sesame seeds, to serve (optional)
Sticky honey sauce
1 tbsp vegetable oil
2 garlic cloves, finely chopped
1 cup chicken stock
2 tbsp white vinegar
3 tbsp honey
1 tbsp soy sauce
4 tbsp sugar
1 tsp corn flour (cornstarch) mixed with 1 tbsp water
Preheat the oven to 120°C/250°F.
Use paper towel to pat the drumsticks dry. Transfer the drumsticks to a large bowl and add the baking powder and salt. Mix well, ensuring the baking powder is evenly distributed.
Place a rack onto a baking tray and brush the rack with oil. Lay the drumsticks out on the rack. Bake in the oven for 30 minutes. Increase oven heat to 200°C/390°F and cook for another 45 minutes or until crispy and cooked through.
In the meantime, make the sauce. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and cook for half a minute. Then add the chicken stock, vinegar, honey, soy sauce and sugar. Cook, stirring every so often, for 10 minutes or until the sugar has dissolved and the sauce has thickened slightly. Stir through the corn flour mixture and simmer for another half a minute or until thickened. Set aside to cool.
To serve, drizzle with honey sauce over the chicken drumsticks and toss until well coated. Sprinkle with sesame seeds and serve.
