Sticky Chicken
Sticky Chicken transforms humble drumsticks into caramelized, glossy pieces that taste far more refined than their casual name suggests. This Australian approach balances soy's umami depth with honey's brightness, while tomato puree adds subtle acidity and body. The Dijon mustard is the quiet player here, its sharp edge preventing the glaze from becoming cloying. Roasting rather than simmering lets the chicken skin crisp underneath while the glaze concentrates into something genuinely addictive.
Instructions
step 1 Make 3 slashes on each of the drumsticks.
Mix together the soy, honey, oil, tomato purée and mustard.
Pour this mixture over the chicken and coat thoroughly.
Leave to marinate for 30 mins at room temperature or overnight in the fridge.
Heat oven to 200C/fan 180C/gas 6. step 2 Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade..
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