Best Sticky Chicken Drumsticks Recipes

EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY

Steps:

• In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
• Mix in the chicken drumsticks.
• Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
• Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
• Remove from the pan and pour in the marinade.
• Bring to a boil and stir, until the marinade is thick and resembles a sauce.
• Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
• Garnish with sesame seeds and spring onions.
• Enjoy!

STICKY CHICKEN DRUMSTICKS

Steps:

• Using a sharp knife, make a couple of cuts into the thickest part of each drumstick.
• Arrange drumsticks in a single layer in a glass or ceramic dish.
• Combine soy sauce, sweet chilli sauce and garlic in a bowl and then rub over chicken.
• Place chicken in the fridge for 30 minutes to marinate.
• Preheat oven to 200C or 180C fan forced.
• Line a baking tray with non-stick baking paper, and transfer drumsticks to the tray.
• Sprinkle chicken with sesame seeds and bake for 40-45 minutes.
• Cool chicken slightly before serving.

STICKY LIME & COCONUT CHICKEN DRUMSTICKS

Steps:

• Mix the coconut cream, curry paste, lime zest and juice and 1 tbsp honey together in a large bowl, then spoon a quarter of the marinade into a second smaller bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least 2 hrs, or chill for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 mins, turning the chicken over halfway through.
• Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 mins more. Turn the chicken over and brush with the rest of the marinade, then bake for another 10 mins. Serve warm or leave to cool completely before packing into a container for a picnic.

STICKY KOREAN CHICKEN DRUMSTICKS

Steps:

• Tip all of the marinade ingredients into a mixing bowl with a good grinding of pepper and whisk them together. Score the drumsticks with a sharp knife, if you like, and toss them in the marinade. Cover and chill for as long as you can - overnight is good but 24 hrs is even better.
• Heat the oven to 160C/140C fan/gas 4. Lay the drumsticks on a shallow roasting tray and spoon over any excess marinade from the bowl. Roast the chicken for 40 mins, then baste with the sticky juices in the tin. Turn the oven up to 220C/200C fan/gas 8 and continue to cook the chicken for 20 mins more, or until caramelised (it's fine for it to char a little). Use tongs to lift the chicken onto a platter and scatter over some sliced red chilli and spring onions, if you like. Serve with coleslaw and plenty of napkins. Cold beers are optional.

SWEET AND STICKY CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.
• Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
• Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

ASIAN STICKY BBQ CHICKEN WINGS AND DRUMSTICKS RECIPE

Steps:

• 1. Preheat the oven to 400 degrees. 2. Scatter the chicken pieces into a large roasting tin. Put the catsup, vinegar, soy sauce, five spice and honey in a small bowl. Peel and finely chop the garlic and run your fingers down the length of the thyme sprigs to release the leaves and add them both along with salt, pepper and a drizzle of oil. Give everything a good stir and pour it over the chicken pieces. Toss everything about to evenly coat and settle into a single layer and put in the oven to cook for 30 minutes. 3. Baste the chicken with the sauce from time to time. After the chicken has cooked 30 minutes, check to see that it is cooked. It should be piping hot in the middle with no pink. The bbq sauce should be a sticky coating on the chicken. Serve immediately.

CROCK POT STICKY CHICKEN DRUMSTICKS

Steps:

• Spray cooking spray in crock pot sides and bottom.
• Wrap each drumstick in a slice of pancetta. Add drumsticks to the crock pot, seam side of pancetta down in one layer. Add ginger root.
• In a bowl, stir all ingredients except cornstarch.
• Cook on low 6-8 hours. Chicken should fall off the bone and be cooked through. There should be no pink color.
• Drain sauce into saucepan. Cook over low heat until it begins to bubble. Add cornstarch and cook until thickened about 5 minutes. Serve sauce along with chicken. This is good with rice and a salad.

STICKY CHICKEN DRUMSTICKS (CURTIS STONE)

Steps:

• Mix all ingredients, except sesame seeds, together and pour into a large resealable storage bag, with chicken, to marinate. Refrigerate at least one hour, but overnight is preferable.
• Position an oven rack 8 to 10 inches from broiler and preheat broiler. Line a large, rimmed baking sheet with heavy duty foil. Tranfer drumsticks and marinade to the sheet and broil, turning occasionally, for 25 minutes, or until chicken is cookemarinade has formed a glaze. Make sure to watch closely so chicken does not burn. Sprinkle sesame seeds over chicken and serve.

STICKY ASIAN BBQ CHICKEN DRUMSTICKS

Steps:

• Pour 1 1/2 inches oil into a deep cast iron skillet or large pot and preheat oil to 350 degrees. 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. 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. 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. Preheat oven to 350 degrees. Once all the chicken is cooked, place into large bowl and toss with half the prepared BBQ sauce. Place coated drumsticks onto parchment paper lined baking sheets and spoon over any remaining sauce from the bottom of the bowl. 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. Delicious with steamed veggies and rice, or just by themselves.

RAMSAY'S STICKY CHICKEN DRUMSTICKS

Steps:

• Heat the oven to 400°F Lightly oil a large baking dish.
• Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes.
• Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined.
• Take the chicken out of the oven and pour over the glaze, to coat each drumstick.
• Return to the oven and bake for another 20 to 30 minutes, turning several times, until the chicken is tender and nicely glazed. (I do it about every 5 minutes).
• Let the chicken rest for a few minutes before serving.

CURTIS STONE'S STICKY CHICKEN DRUMSTICKS

Steps:

• . Mix barbecue sauce, honey, garlic, and ginger in a resealable storage bag to blend. Add chicken, seal bag, and toss to coat with sauce. Refrigerate at least 1 hour but preferably overnight.
• 2. Position rack 8 to 10 inches from broiler and preheat broiler.
• 3. Line a large, heavy, rimmed baking sheet with heavy-duty foil. Transfer chicken and marinade to baking sheet and broil 25 minutes, turning occasionally and watching closely, or until chicken is cooked through and marinade glazes chicken.
• 4. Sprinkle chicken with sesame seeds and serve.

HOT & STICKY CHICKEN DRUMSTICKS

Steps:

• Either marinade & bake or grill chicken over low heat. If grilling, while they are cooking, heat all ingredients in saucepan. When drumsticks are fully cooked and the skin is crispy, toss them with the heated sauce and serve immediately.

STICKY CHICKEN DRUMSTICKS

Steps:

• Mix the first six ingredients in a sealable plastic bag to blend. Add the chicken drumsticks, seal the bag and toss to coat. Refrigerate for at least one hour or overnight.
• Position your oven rack 8 to 10 inches from the heat sources of your broiler and preheat the broiler. line a large, rimmed baking sheet with heavy-duty foil. Arrange the drumsticks and the marinade on the sheet and broil, turning often and watching carefully. The sugar in the marinade causes the drumsticks to char so by turning often you get nicely, lightly, charred drumsticks. Also, turning them often glazes them nicely with the marinade in the pan. Broil them for 25 minutes.
• Sprinkle the sesame seeds over the chicken and serve.

STICKY CHICKEN DRUMSTICKS

Steps:

• Mix together the chilli sauce, ginger, soy sauce and lime zest. Pour over the chicken drumsticks and leave to marinate for as long as you can (put them in the fridge if marinating for any longer than 30 mins).
• Heat oven to 190C/fan 170C/gas 5. Place the drumsticks in a shallow baking tray, shaking off any excess marinade. Roast for 20 mins, then pour over the leftover marinade and cook for 5 mins more until sticky and browned.

STICKY BAKED CHICKEN DRUMSTICKS

Steps:

• Heat the oven to 400. Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes. Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined. Take the chicken out of the oven and pour over the glaze, to coat each drumstick. Return to the oven and bake for another 20-30 minutes, turning several times, until the chicken is tender and nicely glazed. Let the chicken rest for a few minutes before serving. For a balanced meal, serve with steamed rice and purple sprouting broccoli or green beans.