Sticky Asian Chicken Drumlets

There's something about chicken wings or drumlets that make such great finger food. And you really do have to use your fingers to tackle this meal. This particular dish is definitely a "finger licking" experience and after eating a drumlet you would want to lick all the sauces off each and every one of your fingers.

I can honestly say that I didn't follow any recipe. In fact I just grabbed whatever sauce I had either in my refrigerator or on my countertop to create this marinade. So if you are like me, just be creative, throw a few sauces together to experiment and who knows you may end up with a real winner of a recipe!



Sticky Asian Chicken Drumlets
Serves 3 - 4

Ingredients:

20 pieces chicken drumlets
4 Tbsp terriyaki sauce
3 Tbsp honey
1 1/2 tsp soy sauce
1 tsp sesame oil
1 Tbsp sweet Thai chilli sauce
1/2 tsp 5 spice powder (or use mixed spice)
1/2 tsp white pepper (or you could use black pepper)

Method:

1) Mix all ingredients together in a large bowl. Add the chicken drumlets which you would have cleaned earlier and patted dry. Marinate the drumlets for at least 2 hours or better still overnight in the refrigerator.

2) Once marinated, remove from refrigerator and leave to near room temperature. Heat oven to 190C. Line a baking sheet with foil and spread the drumlets on the sheet. Brush the drumlets with the marinate sauce and set the remaining sauce aside.

3) Place drumlets in oven and bake for about 20 minutes or until cooked. Turn the pieces mid way to baking and brush again with the marinate sauce. Return to oven. Begin to check after about 15 minutes, making sure they are browned. Just 5 minutes before the drumlets are thoroughly cooked, you can pour the remaining marinate on top of the drumlets, turn them around to coat with the sauce and place it back in the oven for a final browning.