Nadiya Hussain’s Honey-Baked Sriracha Drumsticks
Crispy, sticky and sweet, chicken drumsticks from Nadiya Hussain will make a flavoursome addition to your next barbecue or casual weekend gathering.
From the book
Drumsticks are another go-to in our house; we think they’re the best bit of the chicken. These are coated in garlic, sriracha sauce and plenty of honey to make them sticky, and roasted till the skin is crispy. This is the perfect recipe not only for indoors but also for the barbecue, especially when served with a delicious potato salad. The drumsticks are portable when cold, so are also ideal for a picnic lunch.
|For the drumsticks:|
|10||drumsticks (700g), skin on|
|3 tbsp||oil, plus extra for greasing the tray|
|3||cloves of garlic, minced|
|4 tbsp||soy sauce|
|4 tbsp||sriracha sauce|
|3 tbsp||runny honey|
|½ tsp||ground star anise|
|For the potato salad:|
|567g tin||of new potatoes, halved|
|1||carrot, peeled and grated|
|2||pickled eggs, grated|
|1 heaped tbsp||wholegrain mustard|
|A large handful of||chopped fresh chives|
|A good pinch of||salt|
|chopped fresh coriander, to serve|
Start by making the chicken. Put the drumsticks in a large pan and pour water over the top till they are submerged. Pop onto the heat and bring up to the boil, leave to simmer for 5 minutes and then drain. Set aside.
Preheat the oven to 200°C/fan 180°C. Grease a baking tray lightly with oil.
Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through.
Make the salad by putting the drained potatoes in a bowl with the grated carrot and mixing together. In a smaller bowl, mix together the mayo, grated egg, wholegrain mustard and honey. Pour the dressing into the potato bowl and mix till coated. Add the chives and salt and mix.
Once ready, sprinkle the chicken with chopped coriander, if you like, and it is ready to serve with the potato salad.