Friday, November 16, 2012

Allergy free devilled chicken drumsticks recipe

  • 8 large chicken drumsticks
  • ¼ cup tomato sauce
  • 2 tbsps honey
  • 2 tbps dark brown sugar
  • 1 tbsps sherry or white wine vinegar
  • 1½ tbsps allergy free soy sauce replacer
  • 1 tsp mustard powder
  • 1 garlic clove, crushed
  • 1 tsp chilli
  • ¼ tsp ground ginger
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for greasing

  • Mix together the tomato sauce, honey, brown sugar, sherry, soy sauce replacer, mustard powder, garlic, chilli, ginger and salt and pepper in a small bowl.
  • If you like, remove the skin from the drumsticks.
  • Score two or three slits in the flesh of each drumstick with a sharp knife.
  • Coat them with the marinade, working the sauce into the cuts.
  • Cover and marinate in the refrigerator for at least 1 hour.
  • Preheat the oven to 200°C.
  • Lightly oil a roasting pan.
  • Place the drumsticks in the pan and brush with any remaining marinade.
  • Bake for 15 minutes.
  • Remove the foil and baste the chicken with the juices.
  • Return to the oven, uncovered, for a further 20-25 minutes, or until sizzling and cooked right through.

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