Delicious Drumsticks of the Asian Variety

As of late pinterest and I have been the best of friends, it is my go-to for all things delicious. Tonight I decided to attempt these asian-roasted chicken drumsticks.

 

Here is pinterest's version.

 

 

My version.

 

Although I recognize that my roasted chicken drumsticks don't look quite as appetizing as the profesh version posted on pinterest, it did happen to taste as well as I imagined it would. Everything looks better under a professional lens anyway.

 

 

Also I experimented with terragon. Nathan made the comment that it tastes like licorice. I concurred. I wouldn't reccommend it with this recipe though, I wasn't really a fan. 

 

 

ASIAN STYLE CHICKEN DRUMSTICKS

• olive oil, to drizzle
• 10 chicken drumsticks
• sea salt
• black pepper
• 90ml (6 tbsp) honey
• 45ml (3 tbsp) fish sauce
• 22.5ml (1½ tbsp) light soy sauce
• juice of 1½ lemons
• 45ml (3 tbsp) rice wine vinegar
• 22.5ml (1½ tbsp) sesame oil

1. Preheat the oven to 285°F
2. Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil, cover with foil and bake in the oven for 40 minutes.
3. Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined.
4. Take the chicken out of the oven and increase the temperature to 350°F
5. Pour over the glaze and coat each drumstick.
6. Return the chicken to the oven and bake for another 20 minutes, turning several times, until the chicken is tender and nicely glazed.
7. Let the chicken rest for a few minutes before serving.