Sticky Chicken

• 2 pounds, 3-13 ounces, weight Chicken Drumsticks
• 1/2 cups Your Favourite White Wine
• 1/2 cups Soy Sauce Or Chicken Stock, Whatever You Prefer
• 2 Tablespoons Tomato Relish Or Chutney ( I Like Geoff Jansz Tomato Chutney)
• 2 Tablespoons Ketjap Manis
• 3 cloves Garlic, Finely Minced
• 1 piece Ginger, Finely Sliced (about 1 Or 2 Centimetres Should Do It)
• 1/2 whole Chili, Finely Diced (Carefully, Of Course)

1. Preheat your oven to about 200 degrees C. Put your chicken drumsticks into a baking tray, just big enough that they only just fit, top to tail.
2. (This will make sure that your sauce covers everything.
3. You dont want too much fluid, as it needs to evaporate and leave your chicken deliciously sticky.)
4. Mix the ginger, garlic and chilli in a large jug with the sauces, wine and stock.
5. Once combined, pour over the chicken.
6. Cover your baking dish with foil and bake at 200-220 degrees for about 30 minutes.
7. Then turn the drumsticks and cook uncovered until the juices of the chicken run clear and the skin is sticky and crisp.
8. Thats it!
9. Serve with rice, noodles or steamed vegetables!
10. Or replace the drumsticks with wing pieces and serve as an appetizer the next time you have friends around, just remember to keep plenty of serviettes handy!

chicken, favourite white wine, soy sauce, tomato relish, manis, garlic, ginger, whole chili

Taken from tastykitchen.com/recipes/main-courses/sticky-chicken-4/ (may not work)