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“This is one my mother in law gave me over 25 years ago and is a family favourite. The original recipe was for chicken wings but I use drumsticks or mixed chicken pieces or a jointed whole chicken. Don't include marinading time. Serve with rice - there's plenty of sauce to mop up - and steamed or stir fry vegetables. The satay sauce I use is called "Jimmy's Sate Sauce" which is a bean based sate not a nut based, so I don't know how a nut based sate would go. UPDATE - now when making with due consideration to diabetic factors I only use 1 tablespoon of honey instead of 1/3 cup, does not detract from flavour and the skin does not tend to burn (caramalise as much) and tends to be slightly crispy) and I usually quarter a small/medium chicken (1.3k to 1.7k) and bake for about 1 to 1 1/4 hours (use backbone for stock) and usually leave wings on the breast.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix honey, vinegar, tomato sauce, soy sauce, sate sauce, dry sherry and grated ginger in a jug well together. If honey is thick give it a short zap in the microwave.
  2. Put chicken drumsticks into a casserole dish in one layer.
  3. Pour marinade over drumsticks and let stand for a least 30 minutes, turning occassionaly.
  4. Put into a preheated 180 degree C oven and bake for 45 minutes.

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