Honey Soy Chicken Drumsticks
Making yummy drumsticks in your steaming attachment is so easy. You can use any marinade you like, including store-bought if you have those lurking in the back of the pantry! These are delicious served cold and full of flavor. If serving hot, pop them into the oven to crisp up the skin.
Recipe Tester Feedback: "These drumsticks were very tasty and easy to make. Just as good, if not better, than bought marinade and without any 'numbers'!" - Bec
No: Dairy / Egg / Nuts
*Variations: Can be made without Gluten
Preparation Time 10 minutes + marinating time
Cooking Time 60 minutes
Can be frozen
- chicken drumsticks - 10, small
- water - hot
- garlic cloves - 2, peeled
- spring onions - 3
- honey - 20g, optional
- soy sauce - 50g (*use tamari or coconut aminos for GF)
- oyster sauce - 40g (*ensure GF if required)
- pepper - pinch
- water - 1L, hot
- Add garlic cloves (2) and spring onions (3) to bowl. Chop Speed 7 / 5 seconds. Scrape down sides.
- Add honey (20g), soy sauce (50g), oyster sauce (40g) and pepper (pinch) to the bowl. Mix Speed 5 / 5 seconds. Set aside 2 tsp of the marinade for glazing later.
- Place chicken drumsticks onto a large baking tray lined with baking paper and coat in marinade.
- Allow to marinate overnight if possible for maximum flavor. Otherwise a few hours.
- Fill mixer bowl with hot water (1L).
- Place 5 drumsticks in the lower dish of the steaming attachment and 5 in the upper tray. Ensure there is plenty of space between drumsticks to allow steam to circulate. Program 30 minutes / Steaming Temperature / Speed 2.
- Turn drumsticks over.
- Fill bowl with more hot water if needed. 10 minutes / Steaming Temperature / Speed 2.
- Preheat oven to maximum temperature.
- Have a large baking tray ready.
- Remove cooked drumsticks from the steaming attachment and place into baking tray. Brush with the extra marinade you set aside.
- Bake for 10 minutes at a very high temperature to crisp the skin up.
- Serve hot, or allow to cool, refrigerate and serve cold in a lunchbox.