• 4 tablespoons red wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons tomato purée
  • 2 garlic cloves, crushed
  • generous pinch of cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons clear honey
  • 8 large chicken drumsticks, skinned
  • vegetable oil for brushing

Mix together the vinegar, soy sauce, tomato purée, garlic, cayenne pepper, Worcestershire sauce and honey in a small bowl.

Make 2 or 3 deep slits in the fleshy side of each drumstick. Place in a shallow glass or ceramic dish and add the marinade, turning the chicken drumsticks until coated. Cover loosely with clingfilm and leave to marinate in the refrigerator for at least 2 hours, or overnight.

Place a sheet of foil over the upper rack of the halogen oven, turning up the edges so that the juices will be contained as the chicken cooks. Brush lightly with oil. Arrange the chicken on the foil and spoon over the marinade.

Set the temperature to 200°C (392°F) and cook for 25 minutes, turning the chicken occasionally and brushing with the marinade, until cooked through. Serve with buttered corn on the cob and a watercress salad.

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