Summary

Ingredients

• 30 chicken drumstick (s)
• 6 tablespoon honey
• 6 tablespoon balsamic vinegar
• 6 tablespoon lime juice
• 12 tablespoon tomato paste
• 18 tablespoon extra virgin olive oil
• 18 tablespoon soy sauce, dark
• 18 tablespoon white wine
• 3 teaspoons cinnamon powder
• 6 teaspoons mustard, medium hot
• 6 teaspoons dried rosemary
• 6 teaspoons oregano, dried
• 6 teaspoons salt
• 6 teaspoons paprika powder, noble sweet
• some chili powder or sambal oelek
• some cayenne pepper
• some smoked salt (Old Hickory)

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Instructions

1. Put all ingredients in a bowl and mix well. When fresh herbs are on hand, I prefer these of course. However, they are then cut into small pieces beforehand. It is best to grind the dried herbs a little in a mortar. Brush the chicken drumsticks with the marinade and leave it to soak in the refrigerator overnight.
2. Preheat the oven to 200 ° C top / bottom heat (convection: 180 ° C). Drain the chicken drumsticks and collect the marinade.
3. Roast the chicken drumsticks on a baking sheet in a preheated oven at 200 ° C for about 40 minutes. Brush with the marinade from time to time.