Sweet ‘n Sticky Baked Chicken Drumsticks


1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup light brown sugar, packed

1/4 cup low-sodium soy sauce

3 garlic cloves, minced

12 chicken drumsticks

2 Tbsp. sesame seeds

1/4 cup chopped fresh flat-leaf parsley


Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.

Preheat the oven to 230C  (450F) degrees. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelized and dark in spots, about 30 minutes.

Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken.  Return to the oven for 10 more minutes.

Place the chicken on a serving platter and sprinkle with the sesame seeds and the chopped parsley.



(Makes 16)

1000 ml SASKO CAKE FLOUR (600g)
25 ml sugar
10 ml salt
10 g packet of instant yeast
100 g melted butter
1 egg
200-300 ml milk, warmed
80 ml sugar
10 ml ground cinnamon
50 g extra softened butter
100 g pecan nuts, chopped

80 ml dark brown sugar
60 g butter
45 ml golden syrup

Combine sifted flour, sugar, salt and yeast in a large mixing bowl and mix well.
Add the melted butter, beaten egg and enough warm milk to make a dough that is soft but not sticky, knead well until smooth and elastic.
Place dough into an oiled plastic bag and leave to rise until double in size, about 40 minutes. Remove dough from bag and knead lightly.
Divide dough in half and roll one half out into a rectangle on a lightly floured surface. Spread with a thin layer of softened butter and sprinkle with cinnamon sugar. Sprinkle over half the pecan nuts and roll up as for a Swiss roll from the long side. Cut into slices about 3-4 cm thick and place onto a greased baking tray.
Repeat with remaining half of dough. Cover and leave to rise for about 15 minutes.
Bake at 180? C for 20 – 30 minutes until cooked and golden brown. Remove from oven and drizzle with caramel. CARAMEL

Place all ingredients in a small saucepan and heat stirring until sugar is dissolved. Bring to boil and simmer a few minutes.