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Recipe

Nici Wickes' teriyaki chicken drumsticks

Whip up a batch of these finger lickin’ teriyaki drumsticks next time you’re entertaining guests. They’re as simple as anything to throw together, and make a party snack that is sure to please the crowd.

By Nici Wickes
  • 10 mins preparation
  • 55 mins cooking
  • 15 mins marinating
  • Makes 8
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Ingredients

  • 8 free-range chicken drumsticks
  • 1/2 tsp salt
  • Sesame seeds, to serve
Teriyaki sauce
  • 1 tbsp cooking oil
  • 1/2 cup light soy sauce
  • 1/4 cup mirin or rice wine
  • 3 tsp sake
  • 2 tbsp caster sugar

Method

  • 1
    Preheat oven to 180°C. Line a shallow roasting dish with baking paper.
  • 2
    Use a sharp knife to score around the bony end of each drumstick, making sure you get through all of the tendons. Then make some deep slashes in the meaty part of each drumstick.
  • 3
    In a bowl, mix the teriyaki sauce ingredients together. Add the drumsticks, making sure they are well coated. Leave for 15 minutes to marinate.
  • 4
    To cook, lay the drumsticks on the prepared tray, with space around each to allow for the heat to circulate, and sprinkle with salt. Bake for 35 minutes, then turn and drizzle the last of the marinade over the chicken. Bake for another 15-20 minutes or until golden.
  • 5
    Sprinkle with sesame seeds and serve with plenty of napkins!

Notes

Feel free to use chicken nibbles for this recipe if you prefer.

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