Pimped Chicken Drumsticks Method

• Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5. Line a baking tray with foil, then cooking spray then baking paper.
• Make the marinade by spraying a little cooking spray into a large jar, then adding soy sauce, espresso infused honey, garlic, chilli and onion flakes. Seal the jar with lid, then shake to combine
• Add chicken drumsticks to zip lock bags and season with salt and pepper
• Use a sieve to pour marinade over chicken legs (discarding the sieve contents ie coffee beans). Seal bags and place in fridge for 20 minutes Note 3
• Use tongs to remove chicken drumsticks from the zip lock bag and arrange on lined baking tray. Pour ½ remaining marinade juice over drumsticks
• Bake for 30 minutes, then remove from oven, use tongs to turn and return to oven for final 10 minutes. The chicken drumsticks are cooked when the juices run clear, so test this by inserting a skewer near the bone and watch the colour as it flows out when the skewer is removed
• Dress with sliced shallots and sesame seeds. Use remaining marinade as sauce where desired.
• Serve with rice and greens