What better than keep it simple and use lots of chilli?
First, the sauce ...
You could buy some. There are a good many chilli sauces out there that are without all the usual additives and if you look very carefully, you'll find one or two without sugar.
I chose to make mine up. Winging it, I seeded, veined and chopped a few red chillies. Rumour has it that it is the seeds that are the very hot part of a chilli, but I have also read that it is the white flesh inside - I removed both. Anyone know for sure? Anyway, a few chillies were really well chopped and then minced with the edge of my knife until practically liquid.
Into a bowl. Add lemon juice, tomato puree, and sea salt. Stir together well and then spoon over the chicken drumsticks arranged in a roasting tin.
Into a pre-heated oven set to 180C (about 350F) for 30 minutes.
Dust the drumsticks with dried oregano and back into the oven to another 15 minutes.
As an observation, my chilli sauce had dried out and remained more as a crust and the oregano left almost a crunch. Eating, this worked out really well since the skin and crust came off, leaving really juicy meat underneath.
This was a starter course - three for me, two for Mrs. Huge fun!
