Sticky Chicken 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
- 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
- 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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.
26 Comments on “Sticky Chicken Drumsticks”
Wonderful. I’ve made it a few times and it goes fast.
I’ve made this recipe twice, the first as written and I was in heaven! The second time my Husband suggested adding a little tomato paste (I know it sounds odd, but think Korean BBQ) and sesame oil. The results were just as good! The recipe works and it’s very versatile.
Easy & the flavors, WOW! WHERE HAS THIS RECIPE BEEN HIDING ? Thanks for sharing this amazing post CHRISTMAS Gift.
Made it for a super bowl party, everyone loved it!
I’m wanting to makes this for dinner but don’t have sesame seeds. Is it ok to not use sesame seeds?
Yes that’s okay. Enjoy!
Just made a batch tonight … so good. Next time, I’ll slash diagonals into the meat though to get the marinade in deeper. It gave the outside of the meat a great flavour that I want to go all the way to the bone. 🙂
Yummm! Made this tonight and it was tastey.
Nice to read this blog. And the recipe described here is good enough. I will definitely try this recipe in my home and I confident that this will be very delicious.
I just sent my oldest a link to your bacon jalapenos and now I will have to share this one with my youngest, all his favorite flavors 🙂
I would love liking my fingers after eating some of those 🙂