Honey soy chicken drumsticks with garlicky greens
50 min · 50 g protein · 375 cals / serving
Sticky, glossy drumsticks roasted until the honey, soy and garlic glaze turns dark and lacquered and the meat pulls off the bone, with a tray of broccolini and bok choy tossed in the pan juices and finished with toasted sesame and spring onion. Ten minutes of work, and the oven does the rest.
Ingredients
Glaze
- 45 ml reduced sodium soy sauce
- 5 tsp honey
- 5 cloves garlic, crushed
- a 4 cm piece ginger, finely grated
- 3 tsp rice vinegar
- 1 tsp sesame oil
- 1 pinch red pepper flakes
- 10 drumsticks (about 1.3 kg as bought) chicken drumstick, skin pulled off, slashed twice to the bone
Greens
- 2 bunches broccolini, trimmed
- 2 bunches baby bok choy bok choy, halved lengthways
To serve
- 2 tsp toasted sesame seeds
- 2 spring onions green onions, sliced
Steps
- Whisk the soy sauce, honey, garlic, ginger, rice vinegar, sesame oil and chilli flakes together in a large bowl.
- Add the drumsticks and turn them in the glaze until coated. Marinate for at least 15 minutes, or cover and chill overnight.
- Heat the oven to 390°F fan-forced and line a large tray with baking paper. Lay the drumsticks on it, keeping the marinade, and roast for 35–40 minutes, turning and brushing with the reserved marinade twice in the first 25 minutes, until sticky, dark and 165°F next to the bone.
- For the last 10 minutes, push the drumsticks together and add the broccolini and bok choy to the tray, turning them in the pan juices, and roast until tender-crisp and charred at the tips.
- Scatter with sesame seeds and spring onion and serve straight from the tray.
Good to know
Why slash the drumsticks?
Two deep cuts let the glaze into the meat and help the thick part cook through at the same time as the thin end, so nothing dries out.
Will the honey burn?
Baking paper stops it welding to the tray. Stop basting with the raw marinade after 25 minutes so it cooks through on the chicken; if the glaze darkens too fast, cover loosely with foil.
How do I get the skin off?
Grip the skin at the thick end with a piece of paper towel and pull it down and off over the knuckle; snip any stubborn bits with scissors. With the skin gone the glaze sticks straight to the meat and caramelises on it. Skin-on works too, for a crisper, richer and much fattier tray, at about 64 instead of 74.
Alternative
Per
- Calories
- 104
- Protein
- (52%)
- 14 g
- Fat
- (32%)
- 4 g
- Carbohydrates
- (16%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 194 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1499 kcal goes into the pot and 1807 g of ingredients comes out as about 1440 g of food: 104 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.