Season the chicken drumettes with salt and pepper.
Combine the ☆ ingredients together.
Put the chicken drumettes from Step 1 into a resealable bag or thick plastic bag.
Add the marinade from Step 2 into the bag.
Remove the excess air inside and seal the bag tightly. Rub the meat gently over the bag and leave to marinate for at least 30 minutes.
Line the oven tray with aluminum foil. Make the edges higher to stop leaking the cooking juice.
Place the chicken from Step 5 with the skin sides up onto the oven tray.
Pour the sauce over the chicken from the bag.
Roast the chicken in an oven pre-heated to 230℃ for about 35 minutes. If you use a gas oven, roast at 180℃.
While roasting, take the tray out of the oven a few times to brush the marinade over the chicken.
By doing this you will have shiny-looking chicken at the end. This process is quite important!
Look at these shiny-looking chicken drumettes.
Adjust the temperature and time of roasting according to your oven at home. I prefer roasting slowly with a slightly lower temperature to a higher temperature.
Story Behind this Recipe
I use this recipe to roast chicken drumettes every year. I made a treat with handy and reasonable-priced ingredients!
Line the oven tray with kitchen foil and make the edges higher to stop leaking the sauce. By brushing the chicken with this sauce several times you will be able to have shiny-looking chicken! It will be easier if you marinate the chicken the day before and just roast before serving.