this recipe from Nigella express is quick & easy with a delicious result. I only used drumsticks as thats all I had!
12 pork spare ribs
12 chicken thighs, skin and bone still on
250ml apple juice, as sharp as possible
4 x 15ml tbsp maple syrup
2 x 15ml tbsp vegetable oil
2 x 15ml tbsp soy sauce
2 star anise 1 cinnamon stick, halved
6 cloves garlic, unpeeled
1 Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
2 Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish.
3 Leave to marinate in the fridge overnight or up to two days.
4 When the marinating time is up, take the dish out of the fridge and preheat the oven to 200C/Gas 6.
5 Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.