Drumsticks marinated in soy, honey, mustard and tomato, then roasted until tender and glistening. Easy food the whole family will polish off.
Sticky chicken is the sort of thing you throw together on a busy evening and barely think about: drumsticks coated in a quick soy, honey and mustard marinade, then roasted until tender and glistening. The coating turns savoury, sweet and properly sticky in the oven. It is just as good cold the next day, packed into a lunchbox or eaten straight from the fridge.
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Prep 10 min
Cook 35 min
Total 45 min
Easy
Scale:
- 8 Chicken Drumsticks
- 2 tblsp Soy Sauce
- 1 tablespoon Honey
- 1 tblsp Olive Oil
- 1 teaspoon Tomato Puree
- 1 tbsp Dijon Mustard
Nutrition (per serving)
495
kcal
34g
Protein
6g
Carbs
37g
Fat
Estimated per serving. How we calculate this.
Preparation
- Make 3 slashes on each drumstick. Mix together the soy, honey, oil, tomato purée and mustard, then pour over the chicken and coat thoroughly. Leave to marinate for 30 minutes at room temperature, or overnight in the fridge. Heat the oven to 200C/fan 180C/gas 6.
- Tip the chicken into a shallow roasting tray and cook for 35 minutes, turning occasionally, until the chicken is tender and glistening with the marinade.
Tips from the ZestyPlate Kitchen
- Slash each drumstick a few times so the marinade gets right in and the meat cooks evenly.
- If you have time, marinate the night before; the flavour goes much deeper.
- Turn the drumsticks once or twice as they roast so every side glazes.
- Spoon the sticky pan juices back over the chicken before serving.
Frequently Asked Questions
Yes, thighs, wings or a mix all work. Just adjust the timing so everything is cooked through and nicely sticky.
Anything from 30 minutes to overnight in the fridge. The longer it sits, the more flavour it picks up.
Yes, grill over medium heat and turn often until cooked through and caramelised. Keep an eye on it, as the honey can catch.
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