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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

sticky chicken drumsticks

My kitchen’s stocks of soy sauce, limes and black sesame seeds have been seriously depleted as I have continued to crave umami-rich flavours spiked with a healthy dose of acidic citrus fruit as the weather gets colder. This week, I’m presenting a sticky chicken drumstick recipe that is a cinch to put together.

Sticky Chicken Drumsticks

Serves 4

Prep Time: 35 minutes

Cooking Time: 45 minutes


3 tablespoons of soy sauce

4 tablespoons of honey

3 tablespoons of toasted sesame oil

Juice of 1 lemon

4 cloves of garlic, finely grated

1 tablespoon of finely grated ginger

1 teaspoon of ground coriander

Half a teaspoon of ground cinnamon

1 teaspoon of smoked paprika

1 teaspoon of dried chilli flakes

1 tablespoon of salt

8 chicken drumsticks

Fresh coriander

1 lime


  1. Mix together the soy sauce, honey, toasted sesame oil, lemon juice, garlic, ginger, coriander, cinnamon, paprika, chilli flakes and salt.
  1. Put the chicken in a baking tray. Pour over the marinade. Leave for 30 minutes to marinade.
  1. Heat the oven to 180c/160c fan/gas mark 4. Cover the chicken with tin foil and cook for 20 minutes. Remove from the oven, take away the foil and turn the chicken over. Cook, uncovered for another 15 to 20 minutes or until cooked through.
  1. Serve with lime wedges and fresh coriander and a green salad or Asian-style slaw on the side.

This recipe first appeared in The Irish Independent on 26th November


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