Allergy free devilled chicken drumsticks recipe

Ingredients

• 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

Method

• 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.