Sticky teriyaki drumsticks

In a nod to the host nation, how about baking a tray of these teriyaki chicken drumsticks – they’re finger lickin’ amazing!

Makes 6-8

6-8 free-range chicken drums

½ tsp salt

Teriyaki Sauce

1 TB cooking oil

½ cup light soy sauce

¼ cup mirin (rice wine)

3 tsps sake

2 tbsps caster sugar

1. Heat oven to 180 C. Line a shallow roasting dish with baking paper.
2. Use a sharp knife to score around the boney end of each drum, making sure you get through all of the tendons, then make some deep slashes in each the meaty part of each drum stick.
3. In a bowl mix the teriyaki sauce ingredients together and add the drums, making sure they are well coated in the sauce. Leave for 15 minutes to infuse.
4. To cook, lay drums on prepared tray, with space around each to allow for heat to circulate, and sprinkle with salt. Bake for 35 minutes then turn and drizzle remaining marinade over chicken and bake until golden, about another 15-20 more minutes.
5. Sprinkle with sesame seeds and serve with plenty of serviettes

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