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Spicy Korean Drumsticks


These drumsticks are great for a road side stop or picnic. Make ahead and have them ready to go, so much better than buying garage food en-route.

  • Serves: 4-6 |
    4-6 servings
  • Yields: 8 |
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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⅓ C (80 ml) gochujang paste
1 ½ Tbsp (22,5 ml) brown sugar
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) sesame oil
1 Tbsp (15 ml) chopped ginger
zest and juice of 1 lime
1 tsp (5 ml) finely chopped garlic

Chicken and Garnish

8 chicken drumsticks
2 Tbsp (15 ml) sesame seeds, toasted
2 spring onions, chopped (green part only)
1 lime, quartered

Preheat the oven to 200 ºC.

In a small pot over medium heat add the ingredients for the marinade and whisk to combine and heat through. Turn off the heat and set aside.

Score the drumsticks with a sharp knife and toss them in half of the marinade.

Arrange the drumsticks on a baking paper-lined tray so that they are not touching and pop them in the oven. Roast for 15 minutes and then re-baste with marinade. Roast for another 10 minutes and then re-baste with marinade. Turn the oven setting to grill and cook for a further 5 minutes to crisp up the skin and caramelise the marinade.

Sprinkle the drumsticks with sesame seeds and spring onions and serve with limes on the side.