Drumettes
½ cup hoi sin sauce
½ cup Chelsea Soft Brown Sugar
1 clove garlic, crushed
2 tbsps good quality fish sauce
2 tbsps lime juice
1 tsp lime zest
1 tbsp ginger, finely grated
2kg (40) chicken drumettes
2 tbsps sesame seeds

Pickled Carrot and Dipping Sauce
2 tbsps Chelsea Caster Sugar
3 tbsps rice vinegar
3 tbsps lime juice
3 tbsps good quality fish sauce
1 fresh red chilli, finely sliced
1 clove garlic, crushed
1 medium carrot, finely sliced

Drumettes:
Preheat oven to 200°C conventional (180ºC fan forced).
Combine hoi sin, Chelsea Soft Brown Sugar, garlic, fish sauce, juice, zest and ginger in a bowl.Toss drumettes in marinade.
Place on baking paper lined tray and cook for 30 mins or until golden brown, turning once during baking. Arrange on serving platter with dipping sauce.

Pickled Carrots and Dipping Sauce
Combine Chelsea Caster Sugar, vinegar and lime juice, stir to dissolve sugar. Add fish sauce, chilli and garlic. Pour half into a dipping sauce bowl.
Toss the remaining dipping sauce with carrots and allow to pickle for 30 mins. Drain and serve separately.