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:

Asian Chicken Marinade for Legs in Glass Bowl

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:

Asian Marinated Chicken Legs on Wire Rack

Once the chicken has cooked through, serve and enjoy!

Asian Drumsticks - 3 Arranged on Plate with Rice

Sticky Asian Drumsticks

Servings: 7
Prep Time: 3 hrs 10 mins
Cook Time: 35 mins
Total Time: 3 hrs 45 mins
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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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

Instructions 

  • Stir to combine the honey, hoisin, soy sauce, rice vinegar, sriracha, garlic, sesame seeds, and grated ginger.
  • 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.
  • Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
  • Place the chicken on the wire rack, and bake for 20 minutes.
  • 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!

Nutrition

Calories: 329kcal, Carbohydrates: 15g, Protein: 30g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 149mg, Sodium: 589mg, Sugar: 12g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: asian
Author: Joanne Ozug