Marinated chicken drumsticks from the oven

Ingredients for 1 servings:

• 16 chicken legs
• 10 tbsp soy sauce
• 8 tbsp lemon juice, freshly squeezed
• 8 tbsp honey
• 7 tbsp peanut oil
• 4 tbsp olive oil
• 2 tbsp, chopped ginger root, freshly grated
• 1 tbsp, heaped tomato paste
• 1 tbsp paprika paste
• 3 tbsp, leveled onion granules
• 1 tbsp, leveled chili flakes, without seeds
• 5 tbsp, sifted breadcrumbs
• Salt

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 30 minutes

ideal finger food for the buffet

Rinse the legs thoroughly under running water and remove any feathers if necessary. Pat dry with kitchen paper. Place the marinade ingredients in a blender and blend with an immersion blender until the marinade is smooth. It should be creamy. Season generously with salt. Place the legs and marinade in a freezer bag, seal, and refrigerate for about 48 hours so the marinade can penetrate the meat. Remove the meat from the refrigerator in good time. Preheat the oven to 180°C (top/bottom heat). Place the meat and marinade on a roasting or baking tray and cook for about 50 minutes. Then switch to the grill function for about 10 minutes to crisp the food. Watch this process closely to prevent the legs from burning. Arrange the legs on a meat platter and serve warm or cold.