Devilled chicken drumsticks

Ingredients
Serves: 4
8 large chicken drumsticks (about 160 g each)
¼ cup tomato sauce
2 tablespoons honey
2 tablespoons dark brown sugar
1½ tablespoons dry sherry or 1 tablespoon sherry vinegar or white wine vinegar
1½ tablespoons soy sauce
1 tablespoon Dijon mustard
1 garlic clove, crushed
1 fresh green chilli, seeded and finely chopped
¼ teaspoon ground ginger
salt and freshly ground black pepper
oil, for greasing
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Preparation method
Prep: 15 minutes | Cook: 30 minutes | Extra time: 1 hour
1. Mix together the tomato sauce, honey, brown sugar, sherry, soy sauce, mustard, garlic, chilli, ginger and salt and pepper in a small bowl or jug.
2. Remove the skin from the drumsticks if you like. Score two or three slits in the flesh of each drumstick with a sharp knife, then place them in a large bowl.
3. Pour the marinade over the drumsticks and turn them with your hands to coat evenly, working the sauce into the cuts. Cover and marinate in the refrigerator for at least 1 hour, or overnight if it's more convenient.
4. Preheat the oven to 200°C. Lightly oil a roasting tin, preferably non-stick. Place the drumsticks in the tin, brush with any remaining marinade and cover the chicken loosely with foil. Bake for 15 minutes.
5. Remove the foil and baste the chicken with the juices. Return to the oven, uncovered, for a further 15 minutes, or until sizzling and cooked right through (the juices should run clear when the flesh is pierced with a skewer). Serve hot, or cool and keep chilled until ready to pack up for a picnic or lunch box.