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    Sticky Orange and Five-Spice Chicken Drumsticks

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    Sticky Orange and Five-Spice Chicken Drumsticks

    Perfect hot or cold, these drumsticks are a great family supper or lunch option.

    • Christmas
    • Preparation time: 5 minutes, plus at least 15 minutes marinating
    • Cooking time: 45 minutes
    • Total time: 50 minutes, plus at least 15 marinating 50 minutes

    Serves: 6


    • 12 chicken drumsticks
    • For the marinade
    • Zest and juice of 1 orange
    • 2 tbsp dark brown muscovado sugar
    • 2 tsp Bart Chinese Five Spice Powder
    • 1 tbsp dark soy sauce
    • 1 tbsp toasted sesame oil


    1. Score the skin on each drumstick twice to allow the marinade flavours to penetrate, then place the chicken in a single layer in a dish. Combine the marinade ingredients and pour over. Turn to coat the chicken in the marinade, then cover and place in the fridge for at least 15 minutes, or up to 24 hours.
    2. Preheat the oven to 190°C, gas mark 5. Tip the chicken and marinade into a roasting tin and arrange the drumsticks in an even layer. Roast in the oven, turning the chicken twice, for 45 minutes, until golden and thoroughly cooked, with no pink meat and the juices run clear. Serve hot or cold.

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    Cook's tips

    Cut 2 oranges into 6 wedges each and roast in the tin with the drumsticks to serve with the chicken.


    Average user rating

    4 stars