Sticky Chicken Drumsticks

Ingredients

• 8 chicken drumsticks
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp tomato puree
• 1 tbsp Dijon mustard

Before you cook

• Using a sharp knife, cut 3 deep diagonal slashes into the flesh of each drumstick, cutting right down to the bone — this helps the marinade penetrate and the chicken cook evenly.
• In a large bowl, whisk together the soy sauce, honey, olive oil, tomato puree, and Dijon mustard until fully combined into a smooth glaze.
• Add the drumsticks to the bowl and turn them thoroughly to coat every surface, pressing the marinade into the slashes.
• Cover the bowl and leave to marinate for at least 30 minutes at room temperature, or for best results, refrigerate overnight. If marinating in the fridge, remove the chicken 20 minutes before cooking to take the chill off.

Steps

1. Preheat your oven to 200°C (180°C fan / 400°F / gas mark 6).
2. Arrange the marinated drumsticks in a single layer in a large shallow roasting tray — do not crowd them, as this allows the heat to circulate and the glaze to caramelise rather than steam.
3. Pour any remaining marinade from the bowl over the drumsticks.
4. Place the tray in the centre of the preheated oven and roast for 35 minutes, turning the drumsticks with tongs every 10–12 minutes so they colour evenly on all sides.
5. In the final 5 minutes, keep a close eye on the chicken — the glaze should be deeply caramelised, sticky, and glistening. If it looks pale, switch the oven to the grill/broil setting for 2–3 minutes to finish.
6. Check the chicken is fully cooked by inserting a skewer or knife into the thickest part — the juices should run completely clear, or use a meat thermometer to confirm an internal temperature of 75°C (165°F).
7. Remove from the oven and rest for 5 minutes before serving, spooning any sticky pan juices over the top.