• 24 chicken drumettes
  • 80ml oil
  • 90g honey
  • 60ml soy sauce
  • 60g Dijon mustard
  • 60ml lemon juice
  • 4 cloves of garlic, crushed
  1. First make the marinade. In a non metallic bowl, mix the oil, honey, soy sauce, mustard, lemon juice and garlic. Add the chicken drumettes, stir to cover with the marinade. Cover with cling film and leave in the fridge for between 2 and 24 hours, stirring 2-3 times.
  2. Preheat oven to 200C. Place the drumettes on a wire rack over a foil covered baking tray as the drips are very sticky. Bake, tuning and brushing with the marinade 3-4 times, for 45 minutes.

Recipe taken from Small Food – Murdoch Books