Sticky Chicken Drumsticks are the ultimate comfort food, embodying a perfect blend of sweet and savory flavors that will have your taste buds dancing with delight. These drumsticks are coated in a luscious glaze, making them irresistible for family gatherings or casual weeknight dinners. Trust me, once you try this recipe, you’ll want to keep it in your dinner rotation!

Why You’ll Love This Recipe

This Sticky Chicken Drumsticks recipe is a winner for several reasons:

Flavor Explosion: The combination of Bonne Maman Golden Plum Mirabelle Preserves, soy sauce, hoisin sauce, and spices creates a flavor profile that is both unique and delicious.
Easy Preparation: With just a few simple steps, you can whip up a dish that looks and tastes like it took hours to prepare.
Kid-Friendly: The sweetness of the glaze makes these drumsticks a hit with kids and adults alike.
Versatile: Serve them with rice, salad, or as finger food at your next party.

Ingredient Notes

To make the best Sticky Chicken Drumsticks, gather the following ingredients:

1 cup Bonne Maman Golden Plum Mirabelle Preserves: This adds a delightful sweetness and depth to the glaze.
4 cloves garlic, minced: Fresh garlic enhances the flavor and aroma.
1/2 cup soy sauce: A key ingredient for that savory umami taste.
1/2 cup hoisin sauce: Adds richness and sweetness to the dish.
1 tablespoon Worcestershire sauce: A little tanginess to balance the sweetness.
3 tablespoons sesame oil: Provides a nutty flavor and richness.
1 teaspoon ground dried ginger: Adds warmth and a hint of spice.
4 tablespoons granulated sugar: To enhance the sweetness and create a sticky glaze.
1/2 teaspoon crushed red pepper flakes: For a touch of heat.
1/2 teaspoon ground coriander: Adds a citrusy note to the flavor profile.
2 teaspoons Dijon mustard: Offers a slight tang and depth.
Pepper to taste: For seasoning.
10 chicken drumsticks (about 4 lbs): The star of the show!
Salt and pepper to taste: Essential for seasoning.
Oil for frying (peanut, canola, or vegetable oil): To achieve that crispy exterior.
Sesame seeds for garnish: A finishing touch that adds visual appeal.

Cook’s Kit

Before you start, make sure you have the following tools handy:

Mixing Bowls: For combining the marinade ingredients.
Whisk: To blend the marinade smoothly.
Baking Sheet: To arrange the drumsticks for baking.
Meat Thermometer: To ensure your chicken is cooked perfectly.
Frying Pan or Dutch Oven: For frying the drumsticks to crispy perfection.
Basting Brush: To apply the glaze generously.

Method: Sticky Chicken Drumsticks

Follow these simple steps to create your Sticky Chicken Drumsticks:

Step 1: Marinate the Drumsticks

In a large mixing bowl, combine the Bonne Maman Golden Plum Mirabelle Preserves, minced garlic, soy sauce, hoisin sauce, Worcestershire sauce, sesame oil, ground ginger, granulated sugar, crushed red pepper flakes, ground coriander, Dijon mustard, and pepper. Whisk until smooth. Add the chicken drumsticks to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Step 2: Prepare for Cooking

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top, which will allow air to circulate around the chicken.

Step 3: Fry the Drumsticks

In a large frying pan or Dutch oven, heat about 1 inch of oil over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the marinated drumsticks in batches, frying them for about 4-5 minutes on each side until they are golden brown and crispy. Remove the drumsticks from the oil and place them on the wire rack to drain excess oil.

Step 4: Bake the Drumsticks

Once all drumsticks are fried, brush them generously with the remaining marinade. Transfer the rack to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the glaze is sticky and caramelized.

Step 5: Garnish and Serve

Remove the drumsticks from the oven, sprinkle with sesame seeds, and let them rest for a few minutes before serving. Enjoy your Sticky Chicken Drumsticks with steamed rice, a fresh salad, or on their own as a delightful appetizer!

Nutrition-Minded Tweaks

If you’re looking to adjust the recipe for dietary preferences, consider these options:

Use low-sodium soy sauce to reduce sodium intake.
Substitute agave syrup or honey for granulated sugar for a natural sweetener.
Opt for skinless chicken drumsticks to cut down on fat.
Add more vegetables to the marinade, like grated carrots or bell peppers, for additional nutrients.

Slip-Ups to Skip

Here are some common pitfalls to avoid when making Sticky Chicken Drumsticks:

Not marinating long enough—allow the chicken to soak up those flavors for at least 2 hours.
Overcrowding the frying pan—fry in batches to ensure even cooking and crispiness.
Skipping the wire rack—this prevents the drumsticks from getting soggy during baking.
Rushing the cooking process—make sure the internal temperature reaches 165°F for safe eating.

Store, Freeze & Reheat

To ensure your Sticky Chicken Drumsticks remain delicious, follow these storage tips:

Refrigerate leftovers in an airtight container for up to 3 days.
For longer storage, freeze the cooked drumsticks in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
To reheat, bake in a preheated oven at 375°F (190°C) until warmed through, about 15-20 minutes.

Quick Weeknight Wins

If you loved these Sticky Chicken Drumsticks, try these quick and delicious recipes for your next meal:

Honey Garlic Shrimp – A quick and flavorful seafood dish.
One-Pan Lemon Garlic Chicken – Simple and satisfying with minimal cleanup.
Teriyaki Tofu Stir-Fry – A vegetarian option that’s packed with flavor.
Easy Beef Tacos – Perfect for a fun taco night!

Before You Go

Thank you for stopping by to explore this Sticky Chicken Drumsticks recipe! I hope you enjoy making and sharing this dish as much as I do. Remember, the secret to great cooking is all about love and passion. Happy cooking!