Omit sriracha sauce for a milder flavour. We used SPC bottled savoury plum sauce. Adding water to the pan stops the glaze from burning and creates a sticky sauce.
Ingredients
Method
1.
To make glaze, combine all ingredients in a large bowl. Add chicken. Toss well to coat.
2.
Pour water into a large, non-stick roasting pan. Arrange chicken in a single layer over base of pan, scrapping in any glaze left in bowl.
3.
Cook in a moderate oven (180C), brushing glaze in pan over chicken about every 20 minutes, for about 50 minutes to 1 hour, or until the drumsticks are cooked through.
4.
Serve chicken with rice. Garnish with combined chilli and onions.
This recipe originally appeared on New Idea Food
