This Sticky Hoisin-Soy Chicken Drumsticks dish is so incredibly delicious, easy to make and takes so little preparation that you can easily turn this into a regular weeknight meal.
The marinade is really the star of this dish, it only has a few ingredients, but is super flavorful. The hoisin-soy-honey combination gives this chicken a beautiful glossy colour and a sweet and salty tasting glaze which makes the drumsticks sticky, a bit messy but finger licking good!
I found the recipe on Smitten Kitchen, but she uses the marinade on chicken wings, I’m sure it would be delicious, but since I’m always searching for new ideas for my kids I thought the drumsticks would be more kid-friendly, but you can easily use other chicken parts, I think thighs would be especially good.
Sticky Hoisin-Soy Chicken Drumsticks
- 3 lbs Approximately 1.36 kilo or 10 chicken drumsticks
- 1 clove large garlic minced
- 2 tbsp. soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. honey
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/8 tsp. cayenne or Sriracha optional
- toasted sesame seeds optional
- sliced green onions optional
- Score drumsticks a couple of times with sharp knife.
- In a medium bowl add all marinade ingredients, whisk to combine and add drumsticks. Mix well to make sure that all drumsticks are well coated with marinade.
- Marinate at room temperature for 20 minutes, turning chicken once.
- Preheat the oven to 425°F.
- Line a baking tray with parchment paper or aluminum foil.
- Place drumsticks on lined baking tray, pour left over sauce on chicken and bake for 15 minutes, turn pieces over and then bake for another 15 minutes or until cooked through. If you are not sure your chicken is cooked you could use a meat or instant-read thermometer to check for doness. Insert thermometer at thickest part of the drumsticks without touching the bone, a temperature of 165°F means the chicken is fully cooked.
- Sprinkle with toasted sesame seeds and green onion if you liike. Serve with rice and veggie of your choice.