These baked Sticky Hoisin-Soy Chicken Drumsticks are so incredibly delicious, easy to make and take so little preparation, that you'll want to make this dish part of your regular weeknight dinner rotation.
3lbsApproximately 1.36 kilo or 10 chicken drumsticks
1tbsp.honeyor maple syrup
¼tsp.Chinese five-spice powderoptional
⅛tsp.cayenneor hot sauce, optional
toasted sesame seedsoptional
sliced green onionsfor garnish, 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 like. Serve with rice and veggie of your choice.
Honey-soy marinade can be prepared ahead of time, simply mix all the ingredients in a jar, give it a good shake and refrigerate until ready to use. Stir sauce before using.
Make sure to keep the chicken drumsticks refrigerated when marinating for longer than 20 minutes.
For variety, the marinade can be used on chicken wings and chicken breast.
Leftover chicken can be refrigerated for up to 3 to 4 days.