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”
Who wouldn’t love these drumsticks… much juicier than a chicken breast. Personally, I’m tired of chicken breasts and would love to try this recipe out!
Holy Cow…..er chicken! These are simply stunning!
Stick to your bone goodness right there. Only thing missing is a little smoke off the grill! 😉
oh YUM! i must make these! the ingredients sound like they’d be soo good together!!
Oops, not sure what happened to my other comment – so apologies if I am repeating myself, but I have missed out on some awesome posts while we have been away.
Joanne… I AM IN LOVE!!! I am seriously in love and I am making these for Sunday dinner. Sunday is taken care of now
I don’t like these. I LOVE them!
Frankly, I prefer drumstick and thigh meat because it has more flavour, it’s cheaper and doesn’t overcook as easily, and I’m a sucker for a good Asian marinade. Looks great!
Another one of you finger lickin’ dish ! I love that it’s baked not fried 😀
I do buy packs of drumsticks more than chicken breasts, so it is a preferred piece. Your asian marinade does look like a tasty way to go when preparing them. Also, my chicken cooking on the grill needs more practice, so I like that these are baked. Another delicious dish-yum!
Oh my my my, I am totally taking out the drumsticks to defrost so I can make this tonight!
I am buying drumsticks next time I go to the store, these look amazing! Pinning it now!
Is it wrong that I could probably drink that marinade on its own? It looks sooooo good. So does your first photo. Great stuff!
I love Asian flavours, and I prefer the drumsticks to the breast. So that’s a WIN WIN 🙂
Chicken breasts is not my favorite as it’s little bit dry after cooked, and for some reason my kids don’t like it, they prefer drumsticks and with bone…so, if I have to cook chicken, I can’t buy a complete one, I have to buy in parts, avoiding the breast. My husband is the only one who eat chicken breast, but only if it has the wing.
I don’t know how you name the part of the chicken wing that is like a small drumstick, we use to cook that part in the grill, my kids love it, so I think I can use your recipe to make it.