Lemongrass, Soy & Ginger Chicken Drumsticks

1. In a large bowl whisk together the sriracha sauce, honey, soy sauce, garlic, ground coriander, sesame oil, lemongrass and ginger. Pat the chicken drumsticks dry with paper towel and add to the marinade. Toss well to coat and refrigerate for one hour.
2. Preheat oven to 180℃.
3. On a baking tray lined with baking paper, arrange the chicken drumsticks and reserve the leftover marinade. Bake for approximately 40 minutes or until cooked through, basting every 10 minutes with the reserved marinade.
4. To serve, arrange the chicken drumsticks on a platter, sprinkle with toasted sesame seeds and coriander and fresh herbs. Serve with extra sriracha sauce.

Cook’s Tip

1. These chicken drumsticks are also delicious served cold.