Sticky Asian Drumsticks

Chicken drumsticks are marinated in a sticky sweet Asian sauce made with honey and hoisin, for a simple and delicious dinner option.

Boneless skinless chicken breasts seem to be the go-to part of the chicken for most people, but I think it’s great to experiment with other parts of the chicken. Drumsticks are pretty cheap and still have a lot of meat on them, and there’s basically no prep work to be done. Here I marinate them in an Asian themed marinade with hoisin, honey, ginger, and a little bit of spicy sriracha, and by the time they’re done, they’re sticky sweet zesty with a kick at the end. They’re very easy to prepare, here’s how:

Make the marinade by combining honey, hoisin, soy sauce, rice vinegar, sriracha, garlic, sesame seeds, and grated ginger:

Marinate the chicken in this mixture for at least 3 hours, tossing it every hour or so to make sure all sides get coated.

Place the chicken on a wire rack set atop a baking sheet and bake:

Once the chicken has cooked through, serve and enjoy!

Sticky Asian Drumsticks

Chicken drumsticks are marinated in a sticky sweet Asian sauce made with honey and hoisin, for a simple and delicious dinner option.

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1 reviews

Ingredients

  • 2.5 lbs chicken drumsticks (I had 7)
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 clove garlic, minced
  • 1 tbsp sesame seeds
  • 1 tsp grated fresh ginger

Directions

  1. Stir to combine the honey, hoisin, soy sauce, rice vinegar, sriracha, garlic, sesame seeds, and grated ginger.
  2. Take a little taste and make any adjustments you think you might like (more or less ginger, sriracha, etc). Marinate the chicken in this mixture for at least 3 hours, tossing it every hour or so to make sure all sides get coated.
  3. Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
  4. Place the chicken on the wire rack, and bake for 20 minutes.
  5. Cook the chicken 15 minutes more, taking the chicken out and basting with the marinade every 5 minutes (and make sure to cook the chicken for a few minutes after the last round of basting, to cook off the bacteria in the marinade). Serve and enjoy!

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Recipe Notes

 

Nutrition Information Serves 7
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