- Preheat oven to moderately hot 190°C.
- In a large nonreactive bowl combine the tomato sauce and all the other marinade ingredients. Add drumsticks and stir until chicken is well coated. Cover with Multix cling film and refrigerate for at least 1 hour or overnight.
- Line a large nonreactive ovenproof dish with Multix bake and transfer the chicken and all the marinade, cover with a layer of Multix bake topped by a sheet of Multix Alfoil, use the alfoil (crimped round the edge) to seal the dish. Bake covered for about ½ an hour. Remove the alfoil and cook for another 20-25 mins turning chicken occasionally and brushing with the marinade mixture. The chicken is ready when its cooked through, tender caramelized and dark golden brown. Make the chilli sauce while the chicken is cooking by simply mixing the ingredients in a small bowl. Serve the drumsticks warm dipped in the chilli sauce with crusty bread and salad.
Tip: This dish is good on the BBQ as well. Heat the bbq to medium, cook the chicken in a flame proof dish with the BBQ hood down until its cooked through. Just before you ready to serve lift the hood of the BBQ turn the heat up to medium high. Line the flat plate of the BBQ with Multix bake (to keep it clean) and brown the drumsticks.
Hot Tip: If you cook this on your BBQ Line the flat plate of the BBQ with Multix bake it doesn’t effect the way the chicken cooks but it will keep your BBQ clean.