6 chicken drumsticks
1 cup light soy sauce
3 tablespoons light brown sugar
1 tablespoon sesame oil
1 tablespoon mirin
1 tablespoon finely diced garlic
1 tablespoon grated ginger

I used a mixture of drumsticks and wings but think the drumsticks work a lot better for this recipe.

Mix the soy sauce, sesame oil, finely chopped garlic, grated ginger, sugar and mirin together and pour over the chicken.

Leave the chicken to marinate in the fridge for a few hours or even overnight.

Preheat oven to 200°C or 390°F.

Take the chicken out of the marinade (pour it into a small saucepan for later) and place on a wire rack on a baking tray.

Bake the drumsticks for 35 minutes, turning halfway through. While the chicken is baking, bring the marinade to the boil and simmer until it has reduced by over half and has a syrupy consistency.

Take the drumsticks out of the oven and place on a baking tray - because the glaze is sticky it's best to cover the tray with foil to avoid any washing up issues later!

Spoon the reduced marinade over the chicken.

Put the chicken back in the oven and after 5 minutes spoon some more of the marinade over the drumsticks. Return to the oven for another 5 minutes. Once the chicken is cooked, insert a skewer to the fattest part to make sure the juices run clear so you know the chicken is fully cooked.

This is such an easy recipe and so good for BBQs, picnics and parties. If you're planning on eating them cold you can make them well in advance!

Submitted by: mrs-jones-to-be