Honey Soy Chicken Drumsticks

Well tonight I went to the shops to get ingredients for the Sang Choy Bow but they had no pork mince. So I decided to grab some chicken drumsticks out of the freezer instead.
A friend of mine told me how he likes to do honey soy marinade, and I really liked the way it turned out, so it's how I always do it now! I used to just use plain honey and soy sauce, but this makes it just that bit nicer.

You will need:
chicken drumsticks (2-3 per person depending on size)
honey
soy sauce
ginger
garlic
sweet chilli sauce

It really depends how much you want to make, for the 8 drumsticks tonight I used about 1/2cup honey, a big slosh of soy sauce, 1/2tsp of minced ginger, 1tsp minced garlic and a small squirt of sweet chilli sauce.
Mix together till all ingredients are combined.
Remove skin from drumsticks (unless you like the skin, but I find it's not that nice done this way) and place in casserole or lasagne dish or similar.
Pour honey soy mix over the drumsticks and place in oven on about 170C for 30 mins. Take out of oven and turn them over, coating them again in the sauce and return to oven for another 15-20 mins at 200C until they look nice and cooked and a bit crispy on the edges.
Alternatively you can let the drumsticks marinade in the sauce in the fridge for an hour up to a day, depending on how organised you are.

With the sauce at the bottom, a bit of this with some cornflour stirred in and heated through on the stove will make a lovely pouring sauce too.

We served this with a chicken flavoured rice mix and some frozen veg for a super easy dinner.