Sweet Chili Mayo Chicken Drumsticks

Instructions

1. 1

   Preheat a conventional oven to 220°C/425°F, allowing about 15 minutes. Set a rack in the middle and line a 40 × 30 cm rimmed baking tray with foil. Prepare the chicken while the oven heats.

2. 2

   Use eight medium, raw, bone-in, skin-on drumsticks weighing about 1200 g altogether. Pat dry with paper towels and make two shallow cuts in the thickest part of each. Coat with the olive oil, 1 tsp salt, black pepper, paprika and garlic powder. Arrange on the tray with space between them.

3. 3

   Roast for 30–35 minutes, turning after 15 minutes. Check several drumsticks with a food thermometer: the thickest part must reach 74°C/165°F without the probe touching bone. Allow additional cooking time if necessary.

4. 4

   While the chicken roasts, put the uncooked long-grain white rice, 560 ml water and remaining 0.5 tsp salt in a 3-litre saucepan. Bring to a boil over medium-high heat, cover and reduce to low. Simmer for 12 minutes, scatter the frozen peas over the rice, replace the lid and simmer for another 5 minutes. Remove from the heat and leave covered for 5 minutes, until the rice is tender and the peas are hot throughout.

5. 5

   While the rice simmers, stir the mayonnaise, sriracha, sweet chili sauce, honey, lime juice and chili flakes together in a bowl.

6. 6

   Once the chicken has reached 74°C/165°F, use a brush or spoon to coat its tops and sides with all the sauce. Return the tray to the oven for 3–5 minutes, checking every minute, until the glaze is glossy and lightly browned rather than scorched.

7. 7

   Rest the chicken for 5 minutes. Fluff the rice and peas together, then divide between four plates and serve with two glazed drumsticks per person.