Best soy ginger drumsticks

Drum roll, please! If you think you’ve had soy and ginger chicken before, think again! Nici Wickes' recipe creates drumsticks that are juicy, crispy and punchy with fresh ginger. They’re lip-smackingly good!

By Nici Wickes
  • 55 mins cooking
  • Serves 3
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 6 chicken drumsticks
  • 3 tablespoon dark soy sauce
  • 3 tablespoon fresh lemon juice
  • 1 teaspoon sesame oil
  • large thumb-sized piece of fresh ginger, grated
  • 1 teaspoon brown sugar
  • 2 tablespoon cooking oil (not olive oil)
  • 1/2 teaspoon salt
  • 1 - 2 courgettes, cut into short batons
  • 1 tablespoon sesame seeds
  • lime or lemon wedges, finely shredded cabbage or salad greens, to serve


  • 1
    Preheat oven to 220°C. Line a baking tray with baking paper (for an easy clean-up).
  • 2
    Cut deep slashes in both sides of the drumsticks – this helps them to cook faster.
  • 3
    In a bowl, mix together the soy sauce, lemon juice, sesame oil, ginger and brown sugar. Add the drumsticks and massage the marinade into the chicken meat to coat.
  • 4
    Place on the prepared tray. Drizzle with the oil, sprinkle with salt and bake for 20 minutes. Reserve any remaining marinade to baste.
  • 5
    After 20-25 minutes, when chicken is cooking well, add courgettes to the tray. Baste drumsticks with the remaining marinade and sprinkle with sesame seeds. Cook for a further 10 minutes or until cooked through.
  • 6
    Serve with the lime wedges and a bowl of finely shredded cabbage.


  • Use a microplane to grate fresh ginger. It turns the ginger into a juicy pile without the little fibres, which will get captured in the teeth of the grater.

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