This Sticky Chicken Drumsticks recipe has a rich and dark glaze heavy with chilli and an unusual ingredient that sprinkles a bit of magic!
Sticky Finger Food.
For me, there is just something about drumsticks. Sure the thigh has a little more flavour but mother nature never made the thigh with a perfect little handle.
Just like my beer and honey drumsticks you’ll need be licking your fingers clean after these and no matter how many you make people will still ask for more!
We have a dry rub for an earthy flavour that permeates the chicken skin.
Then we go with a rich and dark sweet glaze that caramelises when the drummers are cooked.
The ingredients in this recipe may seem odd, but they simply just work and are perfect served alongside some potato wedges!
Using Different Chicken Cuts.
You can swap out the drumsticks for thighs or even chicken wings with no problems. All you have to do is change your timing.
If you want to use wings then you can cook them in an Air Fryer, the oven or the BBQ.
They will cook in about 25 minutes in an air fryer, for a clearer guide on timing then check out my Pineapple Chicken Wings.
Wings in the oven will take around 40 minutes and the timing is best illustrated in my Date Glazed Wing Recipe.
And on the BBQ wings with this coating will cook in around half an hour and the timing is best followed from my BBQ Sriracha Wing Recipe.
If you want to use chicken thighs, then the methodology and timing remain identical to this one.
Just ensure that the chicken has reached 73°C or 165°F at its thickest point before serving.
Cooking On The BBQ.
These chicken drummers work really well on a BBQ, the process is simple.
You want to carry out the dry rub process and make up the glaze as per my recipe.
When you are ready to cook, I coat the drummers with a thin coating of the glaze and sear over some hot coals.
The aim is not really to cook them here, just get a little colour and caramelise the initial coating.
Then transfer to the indirect heat section of the grill and close the lid and bake for 20-30 minutes.
Brushing with more of the glaze every 10 minutes or so.
Finally, flash them over the direct heat for a final 2-3 minutes to finish off.
- 6 Chicken Drumsticks
For the Dry Rub
- 1 Tsp Garlic Powder
- 1 Tsp Sweet Paprika
- 1/2 Tsp Hot Paprika
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/8 Tsp Ground Cloves
For the Glaze
- 2 Tbsp Honey
- 1 Tbsp Black Treacle
- 2 Tbsp Sweet Chili Sauce
- 2 Tbsp Light Soy Sauce
- 1 Tsp Rice Wine Vinegar
- 1/2 Tsp Fish Sauce
- 1 Tbsp Cherry Jam
- Mix together the garlic, paprika, salt, black pepper and garlic cloves in a bag or 'tupperware' box and add the chicken drumsticks, shake well and allow to infuse for 1-2 hours
- Then prepare your glaze by adding all of the ingredients into a pan and bringing to a simmer and then reducing until unctuous and sticky
- Roll the chicken around in the warmed glaze until well coated and place on a 'cooling grid' on a baking tray.
- Roast for 30 minutes at 200°C or 400°F.
- Baste every 10 minutes with more of the glaze.
Substitute molasses for black treacle.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 347mgSodium: 1779mgCarbohydrates: 44gFiber: 1gSugar: 38gProtein: 68g