Vinegar Salt Backyard Drumsticks with Sticky Honey Mustard

Difficulty: Easy | Prep: 10 min | Cook: 45 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free, Dairy-Free

👨‍👩‍👧‍👦 Cook With the Kids. First proper warm afternoon and the backyard is open for business again. These drumsticks get a hit of Chooki's Vinegar Chicken Salt before they ever see the glaze, so the tang is baked into the skin instead of sitting on top of it. Kids do the tossing and the brushing, you handle the oven.

Step 1: Season

Heat the oven to 200C (180C fan). Tip the drumsticks into your biggest bowl with the olive oil, Chooki's Vinegar Chicken Salt and smoked paprika, then let the kids get in there and turn them over until every one is coated. Spread them on a lined tray with a bit of space between each one so they roast instead of steam. Bake 30 minutes.

Step 2: Mix the glaze

While the tray is in, stir the honey, wholegrain mustard and apple cider vinegar together in a small bowl. It will look thin. That is right, it thickens on the chicken.

Step 3: Glaze

Pull the tray out and brush the glaze over the drumsticks, getting into the folds where the skin bunches up. Back in for 12 to 15 minutes until the glaze has gone dark and sticky at the edges and the juices run clear when you poke the thickest part.

Step 4: Finish

Rest them on the tray for 5 minutes so the glaze sets rather than running off. Tear the parsley over and add one more pinch of Vinegar Chicken Salt while they are still hot.

Tip: Line the tray. Honey glaze turns to toffee on bare metal and you will still be scrubbing it on Tuesday.