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Smoky Sriracha Drumsticks

Is there anything more tempting than a sticky, golden chicken drumstick with a crunchy, fresh side of ‘slaw? This smoky sriracha version is oven-baked so there’s minimal oil involved, making it a healthy dinner option. Score into the chicken pieces to really get that magic marinade working overtime!

Ingredients

  • 8 chicken drumsticks
  • 1 cup Smoky Sriracha + Lime Asian Steakhouse Marinade (use my store locator to find out where to buy)
  • 1 tbsp vegetable oil

Coconut Sweet Chili ‘slaw:

  • 3 cups shredded white cabbage
  • 2 cup shredded purple cabbage
  • 1 cup fine carrot strips
  • ¼ cup finely sliced spring onion (scallions)
  • ¼ cup Coconut Sweet Chili (use my store locator to find out where to buy) or any other ‘slaw dressing you like

Directions

Preparing the spices

1

Preheat your oven to 180°C/360°F.

2

Place the drumsticks in a large bowl. Reserve a little of the marinde for basting later. Pour the rest over the drumsticks and mix well. You can leave these to marinate or use them straight away.

3

Heat the oil in a large frying pan over medium-high heat. Cook the drumsticks for 2-3 minutes each side or until golden and slightly charred. Transfer to a baking tray lined with foil. Baste with the extra marinade. And cook in the over for 45 minutes to 1 hour or until cooked through.

4

Just before serving toss together all the Coconut Sweet Chili ‘slaw ingredients. Serve drumsticks with the ‘slaw.

Serve hot with rice. Enjoy!

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