Ingredients
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1/4 cup vegetable oil
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2 tablespoons vinegar
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1 tablespoon Dijon mustard
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3 tablespoons tomato sauce
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3 tablespoons Worcestershire sauce
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1 tablespoon brown sugar
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1 tablespoon chili sauce
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1 teaspoon salt
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1 tablespoon garlic (minced)
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1 tablespoon ginger (grated)
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2 tablespoons lemon juice
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1 kg chicken drumstick (8 to 12 drumsticks)
Instructions
- Slash each drumstick in 3 places with a sharp knife.
- In a bowl combine all the ingredients and work the marinade into the drumstick meat.
- Lay the drumsticks out in a single layer in a shallow pan or on a baking tray, leaving a little space between each if possible and pour over any excess marinade.
- Bake at 180C for 20 to 30 minutes or until golden brown and bubbling (time will depend on size of drumsticks).
- Serve with coleslaw.