How to make Curtis Stone’s sticky chicken drumsticks

Who can resist sticky chicken drumsticks? Curtis Stone reveals his lip-smacking easy marinade for chicken drumsticks in this video (RECIPE BELOW). “Chicken drumsticks are so fun to eat, especially when they’re coated in a sticky, sweet glaze that makes you want to lick your fingers, “ says Curtis. Served with rice and baked bok choy, these drumsticks are a treat!
SUBSCRIBE
Get 2-3 brand new videos every week (TUE, THU, FRI), including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
CURTIS STONE’S STICKY CHICKEN DRUMSTICKS
WITH RICE & BOK CHOY
Serves 4 Prep 10 mins Cooking 35 mins
¼ cup (60ml) Fountain Hoisin Sauce
2 tbs Coles Soy Sauce
2 tbs Capilano Squeeze Honey
3 garlic cloves, finely chopped
1 tbs finely chopped peeled ginger
1.2kg Coles Australian RSPCA Approved Chicken Drumsticks
1 bunch bok choy, quartered lengthways
1 tbs vegetable oil
2 cups (400g) Coles Long Grain White Rice
1. Position racks in middle and bottom third of oven and preheat oven to 220°C (200°C fan-forced). Line a large heavy rimmed baking tray with foil.
2. In a large bowl, whisk the hoisin sauce, soy sauce, honey, garlic and ginger. Reserve ¼ cup (60ml) sauce mixture at room temperature for serving. Coat the chicken in the remaining sauce.
3. Place the chicken on the prepared tray and transfer tray to the middle oven rack. Bake, turning occasionally, for 35 mins or until chicken is caramelised and cooked through.
4. During the last 15 mins of cooking the chicken, toss the bok choy with oil on a separate baking tray and sprinkle with salt. Cook on the bottom oven rack, turning occasionally, for 15 mins or until crisp-tender. Transfer to a cutting board and cut into pieces.
5. Meanwhile, rinse the rice in cold water and drain well. In a medium heavy saucepan over high heat, bring rice, 3 cups (750ml) water and 1 tsp salt almost to the boil. Reduce heat to low, cover and simmer gently over low heat, without stirring, for 15 mins or until the water is absorbed and rice is tender. Fluff the rice with a fork and let stand, covered, for 5 mins before serving.
6. Brush the reserved sauce mixture over the chicken. Divide the steamed rice, bok choy and chicken among 4 serving plates to serve.
WATCH MORE
For more delicious recipes with step-by-step instructions, check out the Make it from Scratch playlist:
How to make crispy skin pork belly:
Slow-roasted sticky Chinese pork ribs with Sarah Hobbs:
How to make a classic lamb roast with Mal the Coles butcher:
How to make one-pan slow-roasted chicken:
How to make classic quiche Lorraine:
More AT HOME WITH COLES videos |
Shop online with Coles |
More recipes on Facebook |
Follow us on Twitter |
More great recipes |