Sticky Chicken Drumsticks

There’s nothing quite like the joy of biting into a perfectly cooked drumstick, and my Sticky Chicken Drumsticks recipe captures that happiness in every bite. I remember the first time I made these for a family gathering. The aroma filled the kitchen, and everyone was drawn in, asking for the secret behind that mouthwatering glaze. It was a special moment, sharing my love for cooking with those I cherish. The combination of savory sauces and tender chicken creates a harmony of flavors that’s truly irresistible.

What Goes Into Sticky Chicken Drumsticks

The ingredients in Sticky Chicken Drumsticks are a beautiful symphony of flavors that come together to create a delightful dish. The main players include the succulent chicken, which becomes tender and juicy when cooked, and a variety of sauces that add layers of flavor. Each ingredient has its role, from the sweetness of the preserves to the kick of garlic, ensuring every bite is packed with taste.

• Bonne Maman Golden Plum Mirabelle Preserves: 1 cup – This sweet preserve adds a rich flavor to the sauce, providing a perfect balance between sweet and savory.
• Garlic: 4 cloves, minced – The aromatic nature of garlic infuses the chicken with a warm, inviting flavor.
• Soy Sauce: 1/2 cup – A key ingredient that brings depth and umami to the dish.
• Hoisin Sauce: 1/2 cup – This sauce adds a sweet, tangy element that’s hard to resist.
• Worcestershire Sauce: 1 tablespoon – It enhances the overall flavor profile with its complex ingredients.
• Sesame Oil: 3 tablespoons – It gives a rich, nutty flavor that complements the other ingredients.
• Ground Dried Ginger: 1 teaspoon – This spice adds warmth and a hint of earthiness.
• Granulated Sugar: 4 tablespoons – It balances the savory flavors, ensuring a sticky glaze.
• Crushed Red Pepper Flakes: 1/2 teaspoon – A pinch of heat that brings the dish to life.
• Ground Coriander: 1/2 teaspoon – This spice offers a citrusy, aromatic flavor.
• Dijon Mustard: 2 teaspoons – It adds a bit of tang and complexity to the glaze.
• Pepper: to taste – Adjusting the seasoning to your preference enhances the overall flavor.
• Chicken Drumsticks: 10 (about 4 lbs) – The star of the dish, these drumsticks remain juicy and tender during cooking.
• Salt and Pepper: to taste – Essential for seasoning and bringing out the flavors.
• Oil for Frying: for frying – Choose peanut, canola, or vegetable oil for best results.
• Sesame Seeds: for garnish – A final touch that enhances presentation and adds crunch.

Step by Step Guide for Sticky Chicken Drumsticks

Making Sticky Chicken Drumsticks is an enjoyable process that results in mouthwatering chicken. Follow these simple steps to recreate this delicious dish. You’ll be amazed at how easily the flavors combine to create a standout meal.

1. Start by pouring 1 and 1/2 inches of oil into a deep cast iron skillet or large pot. Heat the oil to 350 degrees Fahrenheit, ensuring it’s hot enough to fry the chicken.
2. In a small saucepan, combine all the ingredients for the Asian BBQ sauce: the Bonne Maman Golden Plum Mirabelle Preserves, soy sauce, hoisin sauce, Worcestershire sauce, sesame oil, ground dried ginger, granulated sugar, crushed red pepper flakes, ground coriander, dijon mustard, and a pinch of pepper. Cook this mixture over medium heat until it simmers lightly and the sugar dissolves, then reduce the heat to low to keep it warm.
3. Rinse the chicken drumsticks in cold water and pat them dry with paper towels. The key here is to ensure the chicken is very dry to achieve that perfect crispy skin!
4. Sprinkle salt and pepper generously on all sides of the chicken for seasoning.
5. Carefully place half of the chicken into the hot oil. Cook for about 8 minutes on each side or until they are a beautiful golden-brown color and reach an internal temperature of 165 degrees Fahrenheit.
6. Once cooked, remove the chicken from the oil and place it onto a paper towel-lined plate to drain excess oil. Repeat this process with the remaining chicken.
7. Preheat your oven to 350 degrees Fahrenheit while the second batch is frying.
8. After all the chicken is cooked, place it into a large bowl and toss it with half of the prepared BBQ sauce. Ensure each piece is well coated.
9. Transfer the coated drumsticks onto parchment paper-lined baking sheets. Spoon over any remaining sauce from the bottom of the bowl to enhance the flavor.
10. Bake in the preheated oven for 8 to 10 minutes, or until the chicken is browned and caramelized. This step locks in all the flavors and gives the chicken a delightful finish.
11. Remove from the oven, sprinkle with sesame seeds if desired, and serve with the remaining BBQ sauce from the pot. Enjoy your delicious Sticky Chicken Drumsticks!

Pro Tips and Tweaks

Cooking is all about experimenting, and with Sticky Chicken Drumsticks, there are plenty of opportunities to add your personal touch. Here are some pro tips to elevate your cooking game:

• Storage: Store leftover drumsticks in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain crispiness.
• Freezing: You can freeze cooked drumsticks for up to two months. Just ensure they are well-wrapped in freezer-safe bags.
• Pairing: Serve these drumsticks with steamed vegetables or jasmine rice to balance the rich flavors.
• Spice Levels: If you love heat, feel free to add more crushed red pepper flakes or even a splash of hot sauce to the BBQ sauce.
• Gluten-Free Option: Substitute soy sauce with tamari for a gluten-free version of this recipe.
• Oven-Baked Option: If you prefer not to fry, you can bake the drumsticks at 400 degrees Fahrenheit for about 35 to 40 minutes.

What Goes Well With This Sticky Chicken Drumsticks

When serving Sticky Chicken Drumsticks, consider these delightful accompaniments to create a well-rounded meal:

• Steamed Broccoli: A simple, healthy side that adds a vibrant color and crisp texture.
• Fried Rice: The savory flavors of fried rice complement the sweet and sticky chicken perfectly.
• Coleslaw: The crunchiness and freshness of coleslaw balance the richness of the drumsticks.
• Mashed Potatoes: Creamy mashed potatoes provide a comforting side that pairs beautifully with the bold flavors.
• Spring Rolls: These can be a tasty appetizer that adds an Asian flair to your meal.
• Seasonal Salads: A fresh salad with seasonal veggies can lighten the meal while offering a crunchy texture.
• Casual Gatherings: These drumsticks are perfect for picnics or BBQ parties, making them a great dish to share.

FAQ

Conclusion

The Sticky Chicken Drumsticks are a delightful combination of sweet and savory flavors, making them a standout dish for any occasion. Whether it’s a family dinner or a gathering with friends, this recipe will impress and satisfy. I encourage you to give it a try and experience the joy of serving a dish that brings smiles and satisfied appetites. You’ll find that it’s not just a meal, but a memory in the making.

Sticky Chicken Drumsticks

The ultimate comfort food, Sticky Chicken Drumsticks are sweet, savory, and incredibly easy to make. Perfect for a weeknight dinner or special gatherings, these drumsticks are sure to satisfy your cravings. With their sticky glaze and tender meat, you’ll want to make them tonight!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Bonne Maman Golden Plum Mirabelle Preserves
• 4 cloves Garlic, minced
• 1/2 cup Soy Sauce
• 1/2 cup Hoisin Sauce
• 1 tablespoon Worcestershire Sauce
• 3 tablespoons Sesame Oil
• 1 teaspoon Ground Dried Ginger
• 4 tablespoons Granulated Sugar
• 1/2 teaspoon Crushed Red Pepper Flakes
• 1/2 teaspoon Ground Coriander
• 2 teaspoons Dijon Mustard
• to taste Pepper
• 10 pieces Chicken Drumsticks (about 4 lbs)
• to taste Salt and Pepper
• for frying Oil (peanut, canola or vegetable)
• for garnish Sesame Seeds

Equipment

• Baking Sheet
• Saucepan
• Frying Pan
• Skillet
• Oven

Method

 

1. Pour 1 and 1/2 inches oil into a deep cast iron skillet or large pot and preheat oil to 350 degrees.
2. In a small saucepan, combine all ingredients for Asian BBQ sauce. Cook over medium heat until it simmers lightly and dissolve the sugar. Reduce heat to low.
3. Rinse chicken drumsticks in water and pat dry with paper towels. You want the chicken to be very dry! Sprinkle with salt and pepper on all sides.
4. Place half the chicken into the hot oil and cook 8 minutes per side or until browned and chicken registers 165 degrees internally with a thermometer. Remove to paper towel lined plate and cook the other half of the chicken.
5. Preheat oven to 350 degrees. Once all the chicken is cooked, place into large bowl and toss with half the prepared BBQ sauce.
6. Place coated drumsticks onto parchment paper lined baking sheets and spoon over any remaining sauce from the bottom of the bowl.
7. Bake 8-10 minutes or until browned and caramelized. Remove from oven, sprinkle with sesame seeds if desired and serve with remaining BBQ sauce from the pot.
8. Delicious with steamed veggies and rice, or just by themselves.

Notes

• Tip 1: Store leftover drumsticks in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain crispiness.
• Tip 2: You can freeze cooked drumsticks for up to two months. Just ensure they are well-wrapped in freezer-safe bags.
• Tip 3: Serve these drumsticks with steamed vegetables or jasmine rice to balance the rich flavors.
• Tip 4: If you love heat, feel free to add more crushed red pepper flakes or even a splash of hot sauce to the BBQ sauce.
• Tip 5: Substitute soy sauce with tamari for a gluten-free version of this recipe.
• Tip 6: If you prefer not to fry, you can bake the drumsticks at 400 degrees Fahrenheit for about 35 to 40 minutes.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.