| 340 g | Mango chutney |
| 100 ml | ginger syrup |
| 1 tbsp | light soy sauce |
| 1 tbsp | dark soy sauce |
| 1 tbsp | mirin |
| 1 tbsp | oyster sauce |
| 1 tbsp | rice wine |
| 1 tbsp | Rice wine vinegar |
| 1 tsp | ground star anise |
| 1 tsp | ground coriander |
| 14 | chicken drumsticks |
| pepper |
To make the marinade join all ingredients in a large bowl and mix them
Wash, dry drumsticks, perforate the skin and join the drumsticks with the marinade. Stir carefully and let it rest for at least 30 minutes but preferably 4 hours. Stir regularly during the rest period.
Preheat your oven to 365 degrees (185 centigrade) and set the steam to medium. Put the marinated drumsticks in the middle on an oven plate and give them an extra layer of marinade. Let bake for 45 minutes. Apply marinade every 10 minutes and turn drumsticks at the 30 minute mark.
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