Ahh sweet, sticky, bite sized morsels. Delicious Chicken Drummers. I haven’t met a child who doesn’t like these yet, unless they are vegetarian of course!
These chicken drummers are ideal for lunchboxes and dinner. Why not make them one night and use the leftovers (if there is any!) for school lunchboxes the next day. If you child doesn’t like the idea of sticky fingers at school, remove the chicken from the bones and include in wraps, salads or pastas for the lunchbox instead.
These are a favourite in our house. I almost have to fight the kids off to actually get them in the lunchboxes – true story.
- 1 kilo chicken drummers or wingettes
- ¼ cup raw honey or rice malt syrup
- ½ cup tamari (gluten free soy sauce)
- 1 clove garlic crushed
- 1 lemon juiced
- Mix the honey, tamari, garlic & lemon.
- Pour over the chicken.
- Marinate in fridge for 1 hour.
- Pre-heat oven to 180 degrees.
- Take chicken out of marinate and put in baking pan.
- Bake for about 1 hour – turn a couple of times throughout.
Another 2 ways to use this recipe
- Serve on a bed of lettuce with cherry tomatoes.
- Take the flesh off the bones, and mix through some brown rice with tomatoes and other salad vegetables your child likes.
- Keep in fridge and best eaten in about 2 days.
- If you are going to include these in lunch boxes, pack some wet wipes to make it easy for cleaning fingers.
Want to print this recipe?
Print your PDF copy here – Chicken Drummers