You won’t want to stop eating these sticky, finger-licking drumsticks!
They’re the perfect addition to a barbecue or dinner, or can be a dish on their own alongside rice and a salad.
For those who aren’t sure about the tartness of the marmalade, the soy sauce and rice vinegar help to create a much smoother, delicious sauce, without losing that tangy orange flavour.
Ad. Article continues below.
1kg chicken drumsticks
⅓ cup orange marmalade
1 tbsp soy sauce
1 tbsp seasoned rice vinegar
Preheat oven to 240 degrees and line a baking tray.
Rinse and dry the chicken with paper towel. Then, sprinkle salt and pepper all over. Arrange on the baking sheet, without letting the pieces touch. Bake for 10 minutes.
While the chicken is baking, whisk together the marmalade, soy sauce and rice vinegar. Pull the chicken out and baste with ½ of the marmalade mixture. Return to the oven and bake for another 10 minutes.
Take the chicken out again and baste with the remaining marmalade mixture. Return to the oven and bake for 5 more minutes.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.