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. Combine all marinade ingredients in a bowl and mix well. If using fresh herbs instead of dried, chop them finely before adding. Optionally lightly grind the dried herbs in a mortar before mixing. Coat the chicken drumsticks generously with the marinade, then refrigerate in a covered container for at least 8 hours or overnight.
2. Preheat the oven to 200°C / 392°F (or 180°C / 356°F if using convection). Remove the marinated chicken drumsticks from the refrigerator, drain well, and reserve the marinade in a separate bowl.
3. Arrange the drumsticks on a baking sheet and roast in the preheated oven for 40 minutes at 200°C / 392°F (or 180°C / 356°F convection), brushing with the reserved marinade every 10-15 minutes. The drumsticks are done when the internal temperature reaches 74°C / 165°F.