Sticky chicken drummettes

Sticky chicken drummettes
PHOTOGRAPHY BY JOHN PAUL URIZAR. STYLING BY MICHELE CRANSTON.

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food
Favourite flavours: Chicken
Cooking method: marinade
Special options: Kid friendly
Convenience: Budget


INGREDIENTS

2 garlic cloves, crushed
1 teaspoon finely grated lemon rind
1/4 cup (55g) brown sugar
2 tablespoons lemon juice
1 cup (280g) tomato passatta
1 teaspoon mustard powder
1 teaspoon curry powder
2 tablespoons white vinegar
1 tablespoon soy sauce
1 1/2kg (20) chicken drummettes

METHOD

1 Put all the ingredients, except the chicken, into a bowl and stir to combine.

2 Add the chicken to the marinade, cover and allow to marinate in the refrigerator for an hour.

3 Preheat oven to 200ºC (180ºC fan-forced).

4 Transfer chicken to a roasting pan; pour over the marinade. Bake for about 50 minutes or until cooked through, turning chicken after half an hour. Remove; allow to cool. Store in a sealed container in refrigerator.

Uncooked marinated chicken suitable to freeze. Not suitable to microwave.



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