Hamdi Saidani This Mary Berry Sticky Chicken Drumsticks Recipe is a sweet and savory recipe, which uses budget-friendly chicken drumsticks and a glossy soy-honey glaze. It’s a finger-licking family favorite, ready in about 45 minutes (plus marinating time).
Jump to RecipeMary Berry Sticky Chicken Drumsticks Recipe Ingredients
Main:
- 1 kg (2.2 lb) chicken drumsticks
- 1 Tbsp toasted sesame seeds (for garnish)
- 20 g green onion (scallions), thinly sliced (for garnish)
Marinade:
- 1/3 cup soy sauce (all-purpose or light)
- 1/4 cup honey
- 3 Tbsp rice wine (mirin) or dry sherry
- 1 Tbsp minced garlic
- 1 Tbsp minced fresh ginger
- 1 Tbsp toasted sesame seeds
- 1 tsp sesame oil
- A few sprinkles of ground black pepper
How To Make Mary Berry Sticky Chicken Drumsticks Recipe
- Prepare the marinade: In a small bowl, whisk together the soy sauce, honey, rice wine (mirin), minced garlic, minced ginger, 1 tablespoon of toasted sesame seeds, sesame oil, and black pepper. Ensure the honey is fully dissolved.
- Marinate the chicken: Rinse the chicken drumsticks and pat them dry with paper towels. Place the drumsticks into a large zipper-lock bag (or a shallow dish). Pour the marinade over the chicken. Seal the bag, removing as much air as possible. Vigorously shake the bag and massage the chicken to ensure the sauce smears well onto every piece. Refrigerate for at least 30 minutes, but 4 hours or overnight is best for maximum flavor.
- Prep the oven: Preheat your oven to a high heat of 240°C / 464°F (fan forced). High heat is essential to caramelize the glaze quickly without drying out the meat. Line a large baking tray with baking paper to prevent sticking and make cleanup easy.
- Arranging: Remove the chicken from the fridge. Lay the drumsticks on the prepared baking tray in a single layer. Tip: Do not stack them, or they will steam instead of roast. If you have excess marinade left in the bag, reserve it.
- Roast: Place the tray in the hot oven. Bake for 12 minutes. The skin should start to bubble and brown.
- Flip and finish: Carefully take the tray out of the oven. Turn each drumstick over. If you saved extra marinade, brush it over the chicken now. Return the tray to the oven and bake for a further 12 minutes, or until the chicken is fully cooked through, the juices run clear, and the skin is dark, sticky, and glossy.
- Serve: Transfer the drumsticks to a serving platter. Garnish generously with the remaining toasted sesame seeds and sliced green onions. Serve immediately.
Recipe Tips
- High Heat: Don’t be afraid of the 240°C oven temperature. The sugar in the honey and mirin needs this intensity to turn into a sticky glaze rather than a runny sauce.
- Rinsing Chicken: While some recipes suggest rinsing, modern food safety advice recommends patting dry with paper towels instead to avoid spreading bacteria.
- Pot vs. Tray: As mentioned, you can bake these in an oven-safe pot with the marinade, but the tray method yields a crispier, stickier skin. The pot method results in a saucier, braised-style drumstick.
- Checking Doneness: Drumsticks are forgiving, but to be sure, checking with a meat thermometer (165°F / 74°C) or ensuring the meat pulls slightly away from the bone is a good test.
What To Serve With Mary Berry Sticky Chicken Drumsticks
These drumsticks are versatile enough for a picnic or a main meal.
- Egg Fried Rice: A classic pairing for the soy flavors.
- Asian Slaw: Crunchy cabbage and carrot salad with sesame dressing.
- Corn on the Cob: Sweet corn balances the salty glaze.
- Cucumber Salad: Smashed cucumber with chili oil.
How To Store Mary Berry Sticky Chicken Drumsticks Recipe
- Refrigerate: Store leftover drumsticks in an airtight container in the refrigerator for up to 3 days. They are delicious served cold for lunch.
- Reheat: Reheat in the oven at 180°C (350°F) for 10-15 minutes to crisp the skin back up. Microwaving will make the skin soft and rubbery.
- Freeze: You can freeze the marinated raw chicken in the bag for up to 3 months. Thaw completely before baking. Cooked drumsticks can be frozen but may lose their sticky texture.
Mary Berry Sticky Chicken Drumsticks Recipe Nutrition Facts
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 600mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0g
- Sugar: 7g
- Protein: 24g
Nutrition information is estimated per drumstick.
FAQs
Can I use chicken wings?
Yes, this marinade works perfectly for wings. Bake them at the same high temperature, but they may only need 10 minutes per side.
Can I substitute the mirin?
If you don’t have mirin, you can use dry sherry, sweet marsala, or even apple juice mixed with a teaspoon of vinegar.
Is this gluten-free?
To make this gluten-free, you must use Tamari instead of regular soy sauce, as soy sauce contains wheat.
Try More Recipes:
- Mary Berry Chicken Valencia Recipe
- Mary Berry Chicken And Mushroom Risotto Recipe
- Mary Berry Chicken Provencal Recipe
Mary Berry Sticky Chicken Drumsticks Recipe
Course: DinnerCuisine: Asian-FusionDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
30
minutesCalories
250
kcalA crowd-pleasing chicken recipe featuring budget-friendly drumsticks roasted in a quick, high-heat oven with a sweet and savory soy-honey glaze.
Ingredients
1 kg Chicken drumsticks
1/3 cup Soy sauce
1/4 cup Honey
3 tbsp Mirin
1 tbsp Garlic, minced
1 tbsp Ginger, minced
1 tbsp Sesame oil
Sesame seeds & Green onion
Directions
- Mix soy sauce, honey, mirin, garlic, ginger, sesame oil, and pepper.
- Marinate chicken in a bag for 30 mins to overnight.
- Preheat oven to 240°C / 464°F. Line a tray.
- Arrange chicken in a single layer.
- Bake 12 mins. Flip chicken.
- Bake 12 mins more until sticky and dark.
- Garnish and serve.
Notes
- Cleanup: Lining the tray is mandatory; honey burns onto metal trays and is very difficult to scrub off.
- Ginger: Fresh ginger adds a zing that ground ginger cannot replicate; try to use fresh if possible.