Serves 8
1440 min
Sticky Korean Chicken Drumsticks
Recipe GLPRf7d3a7f020f143
Tender chicken drumsticks glazed with a savory-sweet Korean-inspired marinade, then roasted until caramelized and sticky. The meat is scored to allow the flavors to penetrate deeply, and the drumsticks emerge from the oven golden and charred on the edges. Garnish with fresh red chilli and spring onions, and serve alongside crisp coleslaw for a complete, satisfying meal.
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Ingredients
16 chicken drumsticks
coleslaw, for serving
red chilli, sliced, for garnish
spring onions, sliced, for garnish
Directions
To prepare the marinade, combine soy sauce, gochujang or gochugaru, sesame oil, rice vinegar, garlic, ginger, brown sugar, and fish sauce in a large bowl. Add freshly ground black pepper to taste and whisk until smooth and well blended. Using a sharp knife, score the chicken drumsticks with shallow cuts across the skin. Place the drumsticks into the marinade and toss thoroughly to coat all surfaces evenly. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, or up to 24 hours to allow the flavors to penetrate the meat.
Preheat your oven to 160°C (140°C fan or gas 4). Arrange the marinated drumsticks skin-side up on a shallow roasting pan, spreading them out in a single layer. Spoon any remaining marinade from the bowl over the drumsticks, making sure to distribute it evenly.
Place the pan in the preheated oven and roast for 40 minutes. Remove from the oven and baste the drumsticks with the sticky glaze that has accumulated in the pan, turning them to coat evenly.
Increase the oven temperature to 220°C (200°C fan or gas 8) and return the drumsticks to the oven for a further 20 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh without touching bone. The skin should be deeply caramelized with charred edges.
Using tongs, transfer the cooked drumsticks to a serving platter. Scatter the sliced red chilli and spring onions over the top for garnish. Serve immediately with coleslaw on the side and plenty of napkins.
