Sticky Chicken Drumsticks Curtis Stone
Satisfy your craving for bold, sweet, and savory flavors with Curtis Stone's Sticky Chicken Drumsticks recipe—a mouthwatering dish that’s perfect for weeknight dinners or casual gatherings. These succulent chicken drumsticks are coated in a tantalizing glaze made with soy sauce, honey, brown sugar, and rice vinegar, enhanced by the warmth of ginger and garlic, with a hint of optional chili flakes for spice lovers. Searing the drumsticks before baking ensures a golden, crispy exterior, while oven basting makes them irresistibly sticky and caramelized. Garnished with toasted sesame seeds and fresh green onions, these drumsticks are as visually appealing as they are flavorful. Serve with fluffy steamed rice or your favorite side for a meal that’s sure to become a family favorite. Perfectly caramelized, bursting with umami, and easy to prepare, this recipe is a must-try for chicken lovers everywhere.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 0.25 cups soy sauce
- 0.25 cups honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoons chili flakes (optional)
- 1 tablespoon sesame seeds, for garnish
- 2 pieces green onions, sliced, for garnish
- 1 tablespoon vegetable oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper for easy cleanup.
In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes (if using). Set the marinade aside.
Pat the chicken drumsticks dry with paper towels and season them with salt and black pepper.
Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, sear the drumsticks on all sides until golden brown, about 2-3 minutes per side. Work in batches if necessary.
Transfer the seared drumsticks to the prepared baking sheet, and brush them generously with the marinade. Reserve some marinade for basting later.
Bake the drumsticks in the preheated oven for 25-30 minutes, turning and basting them with the reserved marinade every 10 minutes, until they are cooked through and sticky. The internal temperature of the chicken should reach 165°F (74°C).
During the last 5 minutes of cooking, switch the oven to broil mode to caramelize the glaze and make the drumsticks extra sticky. Keep a close eye to prevent burning.
Remove the drumsticks from the oven and let them rest for 5 minutes.
Garnish with sesame seeds and sliced green onions before serving. Serve with steamed rice or a side of your choice.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 68.2 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
