Chicken Drumsticks in Pastry

Rinse the drumsticks, remove the bone, and clean the tip. Trim off the cartilage on the opposite end.

Place the meat in a deep bowl.

For the marinade, combine the soy sauce, honey, pressed garlic, and salt, black pepper, and chili pepper to taste. Mix well, pour over the drumsticks, coat them thoroughly on all sides, and leave to marinate for 2 hours, turning occasionally.

Prepare the dough: sift the flour, add the softened butter, and rub into crumbs. Mix the water with salt, pour into the flour, and knead into a soft dough. Wrap it in a bag and let rest for 20–25 minutes.

Preheat the oven to 180 °C (350 °F).

Remove the drumsticks from the marinade and pat dry with paper towels.

Divide the dough into 8 portions, rolling each into a thin rope.

Pour the breadcrumbs into a bowl. Coat the drumsticks, then wrap each with a dough rope, securing it at the top and bottom.

Place the pieces on a baking sheet lined with a silicone mat.

Bake for 40 minutes, then brush with egg yolk and return to the oven for another 10 minutes.