Finger Licking Sticky Chicken Drumsticks coated with a rich and dark glaze heavy with chili and a secret ingredient! Perfect for the oven but would work equally well on a BBQ!
Finger Licking Sticky Chicken Drumsticks.
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.
I have returned to a personal favourite for todays recipe as I have had a nightmare in the kitchen this week.
I have been working on developing a bread recipe for the last few days after the success of my first baking recipe on Krumpli. A Cherry Bakewell Tart no less.
Unfortunately, my latest bread endeavours have proved to be nothing short of a disaster.
However I will continue and you can rest assured by the time, or if ever the recipe is published it will be checked and checked again.
But for the moment I am taking a walk from baking but will be back.
The Perfect Sticky Glaze.
This is food for comfort a sweet, salty, spicy & sticky glaze on some simply baked chicken drumsticks.
I often find that simple food is the most comforting and whilst marinading and reducing the sauce takes a little time.
It is all really easy cooking and the result is noise inducingly good.
Most sticky glazes I rely on honey or brown sugar and whilst our local honey is good, nay great.
I do love a bit of dark treacle or molasses in my sticky glazes, these sticky chicken drumsticks are no different. That slight bitter edge you get for me is heavenly.
I also used a generous amount of our own sweet chili sauce. As for the cherry jam, well it just gives it the fruity mellow sweetness that I like in my glazes!
You could use this glaze on pretty much any meat you can stick on a BBQ.
It is particularly good with pork and have used it on these oven roasted bbq ribs with great results.
How To Cook Sticky Chicken Drumsticks On The BBQ.
As I mentioned that this chicken drummers recipe works well on the grill I suppose I should tell you how to cook em.
The process is simple, you want to carry out the dry rub process as per my recipe.
After that make up the sticky glaze, you can do this on the grill if you wish.
Then I like to add ‘paint’ the chicken drummers with some of the glaze and sear over some hot coals.
Then I transfer to the indirect heat section of the grill and close the lid and bake for 20-30 minutes. Glazing with more of the sticky stuff every 10 minutes or so.
I like to finish off over the direct heat with the last of the glaze before serving.
Finger Licking Sticky Chicken Drumsticks
A rich and dark sticky glaze is applied after a dry rub is applied to flavour these sweet, sour and spicy, sticky chicken drumsticks!
Ingredients
Ingredients
- 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
Instructions
- 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.
Notes
Substitute molasses for black treacle.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 678 Total Fat: 25g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 347mg Sodium: 1779mg Carbohydrates: 44g Fiber: 1g Sugar: 38g Protein: 68g
These sound and look wonderful but am not sure I know what 200c converts to in Fahrenheit?
Hey Patti, 200°C is 400°F, you will be pleased to know I am going through my site and adding Fahrenheit temperatures in addition to Celcius.
Wow, I love the sound of using cherry jam, the glaze sounds fantastic! Your photos are making me drool!
These really are fantastic, one of the first recipes on my site and one of the best and unusually for tinterweb one of the most popular too 😀
Hi Brian these drumsticks look so yummy! Do you think I could make them ahead, say in a Friday night and store them then preheat them the following day and serve?
Hi Colleen, I see no reason why not, they will no be quite as good as fresh from the oven, I always find reheated chicken looses a little, although you could try dropping a bowl of water in the oven whilst you are preheatng it to generate some steam that will hopefully add a little moisture when you reheat the chicken. Enjoy 🙂
Hey Brian,
Thanks for sharing this recipe! I made these today with a little twist! They were stunning but sweet as hell haha 🙂 I link back to your site as soon as I’ve published the recipe!
Cheers and thank you very much for inspiring me!
Superb, they are a little on the sweet side but I kinda like that, glad you enjoyed them look forward to seeing your version 🙂
I love anything sticky and chicken is so perfect. I have never used black treacle for my sticky sauce and it sounds delicious! 🙂
Thank Petra, I hope you enjoy it!
Wow! I am drooling at the pic. Cherry jam in the glaze sounds super innovative. Must ,should,will try asap?
Thank you, hope you enjoy… The jam is very subtle but helps with the glaze and gives a richness to the flavour.
Sweet and Spicy God in heaven! These look like I died and went to heaven! Thanks for sharing this at #SaucySaturdays!
Ha ha, thank you very much 🙂
OMG you mixed the paprikas! You mad man! And I also have homework cuz I ‘ve no idea what black treacle is. But it’s worth it because I can do this in oven and that makes me so happy. Thanks for linking at #SaucySaturdays, Brian. Also, I’m glad you didn’t “neaten them up.” Love them just like this in all their sticky glory.
I guess the mixed Paprika is a Hungarian thing, they play levels of paprika like an orchestra plays instruments… These definitely needed the finger licking bits at the end to keep ’em real 😉
These look incredible Brian! 🙂 I absolutely love how beautifully sticky and flavourful they look! Some foods just need a big pile of napkins! 😀 Thank you for sharing this with us at #SaucySaturdays!
Cheers Dini, the napkins are not required just lick your fingers 😉
Brian you cant keep doing this to me buddy! Chicken drumsticks never looked this good! It makes me wish I had some chicken in my fridge right now .. Thanks for linking up at #SaucySaturdays
Hahhhahhhaaa, I am so sorry I will try harder next time 😉
The photo alone made me so hungry!! Its like I could almost smell this dish from here. Look so good! 🙂
Thanks Jhuls, it is a very satisfying sticky savoury treat 🙂
Brian this sounds scrumptious, I’ve never used sweet and hot paprika at the same time, I assume they’re complimentary?
Sweet and hot paprika are definitely complimentary, they are essentially just ground up dried peppers of different varieties… They are there to do two different jobs, the warm sweet mellowness of the sweet paprika is like a foundation underpinning everything and the heat zing of of the spicy comes in much later 🙂
With the dead batteries, the shots are beautiful..Looks like a perfect fit for the summer evening.. Loving the presentation..
Thank you very much… Not a major issue, just meant I could not check and be as precise as I like to be 🙂
What is black treacle??
Black treacle is a dark, thick, sugar syrup… For a substitute you could use Molasses, there is a technical difference in terms of how they are produced, however the flavours are very similar.
This chicken looks amazing! Totally agree with you that the messiness of chicken drumsticks is half the fun. 🙂
There are just some foods that are not done right if you don’t need a wash after eating them 😉
These really do look fantastic Brian. Do you leave the skin on or take it off before running etc?
Skin on for me Jo, but I love chicken skin, it has so much flavour… I have even been known to remove it grill it off until crispy, let it cool & blitz, then add it to the breadcrumb mix for Kievs 🙂
Ground up chicken skin breadcrumbs might be the best idea I’ve ever heard of!
Be prepared to have you mind blown… I do it with pork crackling too and make ‘pulled pork’ deep fried balls with crackling mixed in with the bread crumbs 😮