Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Trim the chicken drumsticks of any excess skin
and pat dry with kitchen paper.
Mix the maple syrup, soy sauce and sesame oil in a large bowl. Add the chicken drumsticks and
toss well to coat.
Place the chicken drumsticks on a non-stick baking sheet and roast in the preheated oven for
30-40 minutes, basting occasionally, until the chicken is tender, well browned and sticky, and the
juices run clear when a skewer is inserted into the thickest part of the meat.
Meanwhile, put the cucumber in a colander and sprinkle with a little salt. Leave for 10 minutes
until the juices have drained out. Pat dry with kitchen paper and mix with the spring onions. Serve
with the drumsticks.