8 Rangitikei Free Range chicken drumsticks
2 tablespoons srirachi sauce (hot chilli sauce)
1 tablespoon liquid honey
2 cloves garlic, finely chopped
3 tablespoons soy sauce
1 tablespoon rice vinegar
Place the chicken in a shallow dish.
Combine the srirachi, honey, garlic, soy and rice vinegar in a small bowl.
Pour over the chicken, turn to coat and then refrigerate for at least 2 hours.
Preheat the oven to 200°C.
Arrange the chicken in a single layer in a roasting dish. Cook for 40 minutes, turning at times.
Sprinkle the chicken with sesame seeds and then cook for a further 5 minutes.
Serve sprinkled with spring onion.