Serves 4-6
These easy peasy spicy chicken drumsticks are to die for! We think chicken drumsticks can be slightly underrated, but they are cheap as chips and they hold their moisture during cooking. These are a little messy to eat, but that’s part of the fun. And oh so delicious! Even with the kick of spice – the kids (and big kids) will demolish them in seconds.
Gochujang paste is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt - you can get it in some supermarkets and all Asian food stores.
Serve drumsticks with some roastie potatoes and a homemade coleslaw. But be warned, you may be getting requests for these every week. We recommend to marinate for at least an hour, but if you’re organised… overnight is best.
Ingredients
- 3 Tbsp gochujang paste
- ¼ cup tomato ketchup
- Thumb size ginger, peeled and finely chopped
- 3 cloves garlic, crushed
- ½ cup golden soy sauce
- 2 Tbsp brown sugar
- 3 Tbsp kecap manis
- 10-12 fresh chicken drumsticks
Method
- Mix all ingredients together, minus the chicken drumsticks to make a well mixed paste.
- In a large bowl or container, coat the drumsticks thoroughly in the paste.
- Cover and refrigerate for as long as possible (minimum 1 hour or overnight if possible).
- Heat oven to 180ºC.
- Transfer the drumsticks and layer individually and not touching in a deep oven dish.
- Brush any extra paste over the top of them.
- Cover dish in tinfoil and cook for 40 minutes.
- Increase heat to 200ºC, uncover chicken and cook for another 10-15 minutes until chicken is cooked through.
- Enjoy!
Don't miss Nikki and Jordan's recipes in every issue of Motorhomes Caravans & Destinations. Subscribe here.
