The word “sticky” in any recipe title always catches my attention. Anything caramelized (therefore sticky) must be delicious right? Right! These drums are no exception. Marinated in miso, mirin, ginger and other goodies, then oven roasted till they reach that dark, caramelized deliciousness. So easy, so tasty and oh-so-sticky.
- 12 chicken drumsticks, with skin
- Salt and Pepper
- 1-2 chopped spring onions to serve
For the marinade
- ½ cup mirin (Japanese rice wine)
- 2 T rice vinegar (or apple cider vinegar)
- 1 T dark soy sauce
- ¼ cup lemon juice
- 1 T lemon zest
- 1 T white miso paste (if you can’t find white, brown miso can be substituted)
- 2 garlic cloves, pressed
- 1 thumb piece ginger, peeled and finely chopped or grated
- ¼ tsp chili flakes
Put the chicken drumsticks into a plastic bag with a zip. Season with salt and pepper. Go easy on the salt, as miso is quite salty.
Mix together all the ingredients for the marinade. Pour the marinade into the bag with the chicken drumsticks. Close the bag and put it in a bowl in the fridge. Let the chicken marinade for 2 hours or over night.
Preheat oven to 200 C. Put the drumsticks and their marinade in a baking pan. Roast for 20 minutes. Turn drumsticks over and roast 20 minutes more. Turn them once again to generously coat in the pan juices (they should thicken by then) and roast 5 minutes longer, until blackened in places and nicely caramelized.
Tranfer drum in a platter. Scatter all over the chopped spring onions. Serve with the pan juices.
Note: If you feel that the pan juices are too thick, too soon and they start to burn, add a splash of water.