STICKY CHICKEN DRUMMIES

• 6 Chicken Drumsticks

For the Dry Rub

• 1 Tsp Garlic Powder

• 1 Tsp Sweet Paprika

• 1/2 Tsp Hot Paprika

• 1/4 Tsp Salt

• 1/4 Tsp Black Pepper Freshly Ground

• 1/8 Tsp Ground Cloves

For the Glaze

• 2 Tbsp Honey

• 1 Tbsp Black Treacle Use molasses in the US

• 2 Tbsp Sweet Chili Sauce Choose your favourite brand, I personally make my own

• 2 Tbsp Light Soy Sauce

• 1 Tsp Rice Wine Vinegar

• 1/2 Tsp Fish Sauce

• 1 Tbsp Cherry Jam

Instructions

1 Mix together the garlic, paprika, salt, black pepper and garlic cloves in a bag or 'tupperware' box and add the chicken drumsticks, shake well and allow to infuse for 1-2 hours

2 Then prepare your glaze by adding all of the ingredients into a pan and bringing to a simmer and then reducing until unctuous and sticky

3 Preheat your oven to 200°c

4 Roll the chicken around in the warmed glaze until well coated and place on a 'cooling grid' on a baking tray and cook for 30 minutes basting every 10 minutes with more of the glaze

Recipe Notes

Do not leave the initial dry rub on for longer than a couple of hours as the salt will 'cure' the meat, you can do this over night of you wish but omit the salt and add before you add the wet glaze

When baking the chicken place some baking parchment or tin foil underneath the 'cooling grid' to aid with washing up afterwards.