Honey, soy and ginger drumettes

Sticky honey soy chicken.
Sticky honey soy chicken. Photo: William Meppem
Difficulty
Easy
Dietary
Kid-friendly

Sticky soy drumettes are a real crowd-pleaser, whether for finger food or as a more substantial meal with rice and greens. I've dressed these up a little with some shaved raw shiitakes – which take on the sauce and are warmed through with the heat of the chicken – and a good sprinkling of crushed peanuts that add texture and a flavour punch. Add heat by introducing some chilli to the sauce or sprinkle over some very finely sliced chillies at the end.

Ingredients

1.5kg chicken drumettes

200ml Shaoxing cooking wine (or water)

150ml honey

100ml light soy sauce

100ml oyster sauce

4 garlic cloves, finely grated

10cm piece of ginger, peeled and finely diced

2 tbsp sesame seeds, plus extra to serve

1½ tsp Chinese five-spice powder

1½ tsp white peppercorns, finely crushed

5 firm shiitake mushrooms, stems discarded, caps finely sliced on a mandolin

3 tbsp salted roasted peanuts, well crushed

Method

1. Preheat the oven to 180C fan-forced (200C conventional).

2. Add all the ingredients, except the shiitake, peanuts and extra sesame seeds, to a large, flameproof baking dish. Combine well, then bring to a simmer over medium heat. Transfer to the oven and roast for 30 minutes.

3. Increase the temperature to 200C fan-forced (220C conventional) and roast for about 10 minutes until the drumettes are browned and the sauce is sticky.

4. Transfer the chicken to a serving plate, then drizzle the juices over the top. Scatter over the shiitakes, peanuts and extra sesame seeds and serve.