Sticky Asian Chicken Drumsticks with Honey-Soy Glaze

Sticky Asian Chicken Drumsticks

Whole chicken drumsticks roast until browned, then get a glossy soy, honey, and sweet chili glaze. Brushing on the glaze partway through cooking gives the chicken time to roast before the sugars can scorch. A separate, untouched portion is simmered into a thicker sauce for the final coating and a small bowl at the table. Sesame seeds, cilantro, and lime finish the dish.

Ingredients for Sticky Asian Chicken Drumsticks

• About 2 1/2 pounds bone-in, skin-on chicken drumsticks, approximately 8 (1,150g)
• 1 tablespoon neutral oil
• 1/4 cup soy sauce
• 1/4 cup honey (85g)
• 2 tablespoons sweet chili sauce
• 1 tablespoon rice vinegar
• 3 garlic cloves, finely grated or pressed
• 1 tablespoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds
• About 1/4 cup loosely packed fresh cilantro leaves
• 1 lime, cut into wedges

Yield: 4 servings, about 2 drumsticks each. Time: 15 minutes prep, approximately 45–55 minutes roasting, plus a 5-minute rest. Larger drumsticks may need more time.

How to Make Sticky Asian Chicken Drumsticks

1. Prepare the chicken: Preheat the oven to 375°F (190°C) with a rack near the center. Line a rimmed baking sheet with parchment. Pat the drumsticks dry, rub with the neutral oil, and arrange in one layer with a little space between them.
2. Mix and divide the glaze: Whisk together the soy sauce, honey, sweet chili sauce, vinegar, garlic, ginger, and sesame oil. Before a brush or utensil touches the raw chicken, divide the glaze between a brushing bowl and a clean small saucepan. Keep the saucepan portion separate for finishing and serving.
3. Roast before glazing: Roast the drumsticks uncovered for about 25 minutes, until the skin begins to color. They do not need to be cooked through yet.
4. Turn and brush: Turn the drumsticks, brush with glaze from the brushing bowl, and leave their most skin-covered sides facing up. Roast for another 18–30 minutes, brushing again after about 10 minutes if more coating is needed. Discard any unused glaze from the brushing bowl.
5. Check for doneness: Watch the glaze after brushing and begin checking the chicken around 40 minutes of total roasting. Insert an instant-read thermometer into the thickest meat of each drumstick without touching bone. Cook until each reaches at least 165°F (75°C); larger pieces may take longer than 55 minutes. The glaze should be glossy brown with a few dark caramelized spots, not black all over. If it darkens too quickly, tent the chicken loosely with foil. If darkening continues, lower the oven temperature by 25°F.
6. Reduce the reserved glaze: While the chicken finishes roasting, simmer the untouched saucepan portion over medium-low heat for about 3–5 minutes, stirring until it lightly coats a spoon but still pours. If it becomes too thick, stir in water a teaspoon at a time.
7. Rest and serve: Rest the cooked drumsticks for about 5 minutes. With clean utensils, brush on some of the reduced glaze. Scatter sesame seeds and cilantro over the chicken, and serve with lime wedges and the remaining glaze in a small bowl.

Why Glaze the Drumsticks Late?

Honey and sweet chili sauce can darken before the center of a drumstick is cooked. The first 25 minutes of unglazed roasting give the chicken a head start. After brushing, watch the color, but use a thermometer rather than browning to judge doneness.

Keep the reserved glaze free of contact with the raw-chicken brush. Simmering that clean portion gives the chicken a thicker finishing coat and provides sauce for the table without adding watery pan drippings.

Serving and Variations

Serve with white rice and stir-fried greens, or add a crisp cucumber salad or slaw. For more heat, whisk a pinch of red pepper flakes into the glaze. No marinating is needed.

For a different glazed version, try these Korean BBQ chicken drumsticks. For a honey-garlic sauce without sweet chili, see these honey garlic chicken drumsticks.

How to Store and Reheat the Drumsticks

Refrigerate cooled drumsticks in an airtight container for up to 3 days. Refrigerate leftover serving sauce separately if it has remained free of contact with eaten food.

Reheat the chicken on a baking sheet, loosely covered, at 350°F (175°C) for about 15–20 minutes, or until heated through. The glaze can also be mixed up to 3 days ahead and refrigerated; divide it into brushing and serving portions before cooking.

Nutrition

Approximate per serving (2 drumsticks with glaze, based on 4 servings): 470 calories, 38g protein, 25g fat, and 25g carbohydrates. Approximate per 100g of edible cooked chicken and glaze: 245 calories, 20g protein, 13g fat, and 13g carbohydrates. Values vary with drumstick size, edible meat yield, and how much glaze remains on the baking sheet.