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Sticky chicken with sesame and chilli
Serves 4 Starters and mains
Ingredients
- 1kg free-range chicken drumsticks and wings
- 1tbsp olive oil
- 1 small red onion, finely diced
- 3 garlic cloves, finely chopped
- 250ml tomato ketchup
- 140g wholegrain mustard
- 120g runny honey
- 2tbsp brown sugar
- 1tbsp smoked paprika
- 1tsp cayenne pepper
- 3tbsp Worcestershire sauce
- 3tbsp balsamic vinegar
- handful each of sesame seeds and finely sliced long green chilli, to garnish
- steamed basmati rice, to serve
Method
Start by removing the skin from the drumsticks. Using a sharp knife, cut the skin all the way around the circumference of the drumstick at the narrowest point of the leg, which is just above the knuckle bone.
Slip your fingers under the skin to loosen it, then pull it up and off the flesh and over the other end of the bone. There will still be skin on the knuckle bone at the end, but don’t worry about that.
Place the skinned drumsticks and the wings in a roasting tin and season with sea salt and black pepper. Preheat the oven to 180˚C/350˚F/Gas 4.
Heat the olive oil in a deep frying pan over a medium heat, add the onion and cook for 5 minutes. Add the garlic and cook for a further 5 minutes. Reduce the heat to low and add the ketchup, mustard, honey, sugar, paprika, cayenne pepper, Worcestershire sauce and balsamic vinegar.
Stir together thoroughly, then increase the heat to medium and simmer for 5 minutes. Pour the sauce evenly over the chicken in the roasting tin.
Transfer the tin to the oven and cook, basting often, for 1¼-1½ hours or until the chicken is cooked through and sticky on the outside. Garnish with a scattering of sesame seeds and green chilli, and serve with basmati rice.
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