SPICY CHICKEN DRUMMETTES

  PREP & COOK  : 50 mins

  MAKES              : 24

• 60ml lemon juice
• 2 tbsps olive oil
• 2 tbsps honey
• 2 tbsps tomato paste
• 1 tbsp balsamic vinegar
• 2 cloves garlic, crush
• 2 tbsps finely grated lemon rind
• 1/2 tsp chili powder
• 1.7kg chicken drummettes
• Spring onions, to garnish

COOK

1. Combine all ingredients, except chicken and spring onions, in a shallow dish.
2.  Add the chicken, stir until well coated in the marinade. Cover, refrigerate for 3 hours or leave overnight, stirring occasionally.
3. Preheat oven at 200 C. Meanwhile, cut the spring onions into long thin strip, place in a bowl of ice water.
4. Place drained chicken in a shallow baking dish. Roast uncovered, for 35mins or until it is cooked through, brushing with remaining marinade after 10 mins.
5. Serve chicken topped with spring onions.

       TIP : The drummettes is the largest part of the entire wing.                      Chop off the wing tip and keep the middle half of the wing for another dish.