Can I make these Sticky Chicken Drumsticks ahead of time?

Yes, in part. You can season the drumsticks and refrigerate them for up to 24 hours (which is preferred anyways). You can also prepare the sauce ahead of time and store it in the refrigerator until you're ready to use it.

Are these drumsticks spicy?

They have the slightest bit of kick in the seasoning and sauce but it is very easy to adjust it to your liking - both up or down. See my "Variations" section above for recommendations.

How do I get the glaze extra sticky?

For a thicker, stickier glaze, spoon or brush the sauce over the drumsticks during the last few minutes of the baking. The heat helps the sauce caramelize and cling to the chicken.

Sticky Chicken Drumsticks

Description

These Sticky Chicken Drumsticks are coated in a sweet and spicy glaze made with honey, sriracha and garlic. As they bake, the sauce thickens and clings to the drumsticks while the meat turns tender and juicy, nearly falling off the bone. Easy to season ahead and simple to finish in the oven, they deliver bold flavor with surprisingly little effort.

Ingredients

Scale

2 1/2 pounds chicken drumsticks

For the Seasoning:

1 teaspoon blackened seasoning

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

1/4 teaspoon onion powder

For the Sauce:

4 tablespoons butter

1/2 cup (165 grams) honey

6 teaspoons (40 grams) minced garlic or 6 small cloves

2 tablespoons (40 grams) soy sauce*

1 tablespoon (18 grams) sriracha

1 teaspoon dry mustard powder

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Instructions

(Optional) Remove the skin by pulling it back and slicing around the neck. This helps the flavors soak in.
Mix the spices in a small bowl. Rub evenly over all sides of the drumsticks. For extra flavor, refrigerate in a sealed bag or container for up to 24 hours.
Preheat the oven to 400°F. In a skillet over medium heat, combine the sauce ingredients and stir until smooth. Turn off the heat.
Place drumsticks in the skillet (they can touch but don't stack). Spoon sauce over them to coat.
Bake 35-45 minutes, flipping and basting at 20 minutes. Drumsticks are done at an internal temperature of 165°F, but 175°F gives extra tenderness.
Baste one last time and serve hot with my honey mustard sauce and herb rice.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

I like to use coconut aminos in place of soy sauce.

Prep Time: 5 minutes
Cook Time: 35-45 minutes
Category: Dinner
Method: Baking
Cuisine: American