Sweet Hoisin Chicken

Those are the remnants of last night’s reasonably-healthy-food-masquerading-as-junk-food supper. They’re dead simple to put together and everybody loves them to death. The recipe can be applied to just about any chicken cut but I like the way the dark drumstick meat takes in the flavours while still giving us the finger food experience.

What you need:

10-12 chicken drumsticks

3/4 cup of hoisin sauce

1/4 cup dark soya sauce

1/4 cup cooking sherry

3 crushed cloves of garlic

Preheat the oven to 350 degrees and lay drumsticks in a single layer in a deep casserole dish (or two.) Mix all of the other, non-chicken ingredients in a bowl and pour or spoon the mixture evenly over the drumsticks in the casserole dish(es).

Once the oven is heated, put the chicken in, on the middle rack, for about 30 minutes. Once those 30 minutes are up the oven should be turned up to 425 for about 15 minutes. This turns our otherwise liquidy ingredients into a glaze but the chicken should be removed if there are any signs of burning at this temp…and, because oven temperatures will vary, this is the time to keep an eye on it.

That’s it. That’s all.



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