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Homemade Sticky Chicken Drumsticks photo

Sticky Chicken Drumsticks

This Sticky Chicken Drumsticks recipe is a flavor explosion! Sweet and savory, these drumsticks will have everyone at the table asking for more!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cup Bonne Maman Golden Plum Mirabelle Preserves adds sweetness and depth
  • 4 cloves garlic minced
  • 1/2 cup soy sauce for savory umami taste
  • 1/2 cup hoisin sauce adds richness and sweetness
  • 1 tablespoon Worcestershire sauce for tanginess
  • 3 tablespoons sesame oil for nutty flavor
  • 1 teaspoon ground dried ginger adds warmth
  • 4 tablespoons granulated sugar to enhance sweetness
  • 1/2 teaspoon crushed red pepper flakes for heat
  • 1/2 teaspoon ground coriander adds citrusy note
  • 2 teaspoons Dijon mustard offers slight tang
  • Pepper to taste
  • 10 pieces chicken drumsticks about 4 lbs
  • Salt to taste
  • Oil for frying (peanut, canola, or vegetable oil)
  • Sesame seeds for garnish

Equipment

  • Mixing bowls
  • Whisk
  • Baking Sheet
  • Meat thermometer
  • Frying Pan or Dutch Oven
  • Basting Brush

Method
 

Method:
  1. 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.
  2. 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.
  3. 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 golden brown and crispy. Remove the drumsticks from the oil and place them on the wire rack to drain excess oil.
  4. 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.
  5. 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!

Notes

  • Marinate for at least 2 hours for best flavor.
  • Fry in batches to avoid overcrowding the pan.
  • Use a wire rack to prevent sogginess during baking.