Step 2

Whisk the sweet chili sauce with the orange zest and juice, the crushed garlic, the red curry paste and ¼ tsp of salt in a large bowl.

Step 3

Add the drumsticks and turn them over in the marinade until every one is properly coated, working it into the creases where the skin folds.

Step 4

Space the drumsticks out on the foil so they roast rather than steam, and scrape whatever marinade is left in the bowl over the top of them.

Step 5

Roast for 35–40 minutes, until the glaze has darkened and turned sticky and the meat gives easily at the bone.