Teriyaki Chicken Drumsticks

These  chicken drumsticks will certainly not win any beauty contests, but when it comes to taste they are blue ribbon winners for sure, and a cracking way to begin September!!

They are as simple to make as stirring together a sauce and pouring it over chicken drumsticks in a baking dish.  The oven does the rest.

You do have to take them out every fifteen minutes and flip them over  . . .  but the end result is more than worth a  little bit of faffing about.

Kids and husbands love them.  Mom’s do too, if only for the ease of preparation and yes, they taste delicious too.  All you need on the side is some rice and a vegetable.  Delicious!

Preheat the oven to 180*C/350*F/gas mar 4.  Butter a baking dish large enough to hold the chicken legs really well.  Lay the chicken legs out in the dish in a single layer.  You want a dish large enough so that the chicken legs will only be partially submerged in the liquid.  Season the chicken drumsticks with salt, pepper and onion granules if using.  Whisk together the remaining ingredients until smooth.  Pour over the chicken drumsticks.  Bake in the pre-heated oven for 15 minutes, Remove and flip the legs over.  Return to the oven and bake for another 15 minutes.  Remove and flip the legs over.  Return to the oven and bake for a further 15 minutes.  (45 minutes in all)  Remove from the oven and spoon the sauce over all.  Increase the oven temperature to 220*C/425*F/gas mark 7.  Return the chicken to the oven for another 10 to 15 minutes, or until the sauce begins to caramelise on the legs.  Remove from the oven and let stand for about 5 minutes before serving.  Pass the napkins as these are finger licking delicious!

These are also really good in lunch boxes!  Pack a bit of salad to go along with them!

Winner/ winner chicken dinner!  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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