Sticky Chicken Drumsticks with Corn on the Cob

Ingredients

• 8 chicken drumsticks
• 1 tbsp rice wine vinegar
• 3 garlic cloves, finely grated
• 20g fresh ginger, finely grated
• 1 tsp smoked paprika
• 3 tbsp soy sauce
• 3 tbsp clear honey
• 1 tbsp toasted sesame oil
• 1 garlic clove, finely grated
• 40g unsalted butter, softened
• 4 corn on the cob, husks removed
• 2 tbsp rice wine vinegar
• 300g white cabbage, finely shredded
• 2 carrots, coarsely grated
• 3 spring onions, finely sliced
• 1 tsp caster sugar
• 1 tbsp toasted sesame oil
• 1 fresh red chilli, finely sliced into rings, to serve
• 2 tsp toasted sesame seeds, to serve
• a small bunch of fresh coriander, leaves picked, to serve
• 2 limes, cut into wedges, to serve
• Steamed jasmine rice, to serve
• Quick cucumber pickle, to serve

Method

1. Heat the oven to 220°C/200°C fan/gas 7. In a large bowl, whisk together the soy sauce, honey, grated garlic, ginger, sesame oil, rice wine vinegar and smoked paprika until glossy and well combined.
2. Add the drumsticks to the bowl, season generously and turn them through the marinade until every piece is thickly coated.
3. Arrange the drumsticks in a single layer on a large foil-lined baking tray, leaving a little space between each. Roast for 35–40 minutes, turning once halfway, until the skin is deeply caramelised, sticky and burnished mahogany, and the juices run clear when pierced at the thickest point.
4. While the chicken roasts, mash the softened butter with the grated garlic and a good pinch of salt until smooth and fragrant.
5. Bring a large pan of well-salted water to a rolling boil. Drop in the corn cobs and cook for 8–10 minutes, until the kernels are tender and bright golden-yellow.
6. Drain the cobs and, while still steaming, rub each one all over with the garlic butter so it melts into the kernels and pools in the crevices.
7. Meanwhile, tip the shredded cabbage, grated carrot and sliced spring onions into a bowl. Add the rice wine vinegar, sesame oil and caster sugar, season well and toss thoroughly for a minute or two until the slaw glistens and just begins to soften.
8. Pile the sticky drumsticks and buttery corn onto a large platter with the slaw alongside. Scatter over the toasted sesame seeds, red chilli rings and torn coriander leaves, and squeeze fresh lime over the lot just before serving, with steamed jasmine rice and cucumber pickle on the side.