Sticky and sweet, this easy marinade caramelises in the oven to give chicken drummies a scrumptious coating.
120g orange marmalade
100ml light soy sauce
1⁄4 cup dijon mustard
21⁄2 Tbsp bourbon whiskey
2 cloves garlic, crushed
2 red chillies, split
Sea-salt flakes and freshly ground black pepper, to season
12 chicken drumsticks
3 oranges, peeled, cut into small wedges
Mashed potato, to serve
Put marmalade in a small saucepan over a low heat, stirring until warm. Stir in soy sauce, mustard, bourbon, garlic, chillies
and star-anise. Season and take off heat, allowing to cool to room temperature. Once cool, put in a bowl or zip-lock bag. Add chicken, massaging in marinade to coat. Refrigerate for 6 hours or overnight to marinate (see Cook’s tip, below).
Preheat oven to 200°C. Pour chicken and marinade onto a large oven tray. Add orange wedges and roast, turning drumsticks twice, for 50 minutes or until cooked through. Remove from oven and serve with mashed potato on the side.