Sticky Chicken Drumsticks with Corn on the Cob

• 8chicken drumsticks
• 1 tbsprice wine vinegar
• 3garlic cloves, finely grated
• 20 gfresh ginger, finely grated
• 1 tspsmoked paprika
• 3 tbspsoy sauce
• 3 tbspclear honey
• 2 tbsptoasted sesame oil, divided
• 1garlic clove, finely grated
• 40 gunsalted butter, softened
• 4corn on the cob, husks removed
• 2 tbsprice wine vinegar
• 300 gwhite cabbage, finely shredded
• 2carrots, coarsely grated
• 3spring onions, finely sliced
• 1 tspcaster sugar
• Fine salt and black pepper
• 1fresh red chilli, finely sliced into rings (optional)
• 2 tsptoasted sesame seeds (optional)
• a small bunch of fresh coriander, leaves picked (optional)
• 2limes, cut into wedges (optional)
• 300 gcooked rice (optional)
• 160 gquick-pickled cucumber (optional)

Method

1. 1Heat 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. 2Add the drumsticks to the bowl, season generously and turn them through the marinade until every piece is thickly coated.
3. 3Arrange 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. 4While the chicken roasts, mash the softened butter with the grated garlic and a good pinch of salt until smooth and fragrant.
5. 5Bring 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. 6Drain 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. 7Meanwhile, 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. 8Pile 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.

Per serving

kcal

694

protein

51.1g

fibre

3.5g

carbs

25.5g

fat

43g