Sticky Honey Sriracha Chicken Drumsticks

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Get ready for a flavor explosion with these Sticky Honey Sriracha Chicken Drumsticks! These drumsticks are the perfect mix of sweet and spicy, with a sticky glaze that will have you licking your fingers. They’re easy to make and great for a family dinner or game day snack.

You’ll love how simple it is to whip up these tasty drumsticks. Just bake the chicken, brush on the flavorful sauce, and let the oven work its magic. In about an hour, you’ll have a mouthwatering meal that’s sure to impress.

Exact Ingredients List

Here’s what you’ll need to make these sticky honey sriracha chicken drumsticks:

• 10 whole chicken drumsticks (skin on)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons sriracha sauce
• 6 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 cloves garlic, finely minced
• 2 teaspoons sesame oil
• 1 teaspoon black sesame seeds (optional, for garnish)

You’ll love how these simple ingredients come together to create a sweet and spicy glaze. The combination of honey and sriracha gives the perfect balance of flavors.

Make sure you have all these items on hand before you start cooking. It’s always best to be prepared!

Instructions

Preheat your oven to 350°F (175°C). Rinse the chicken drumsticks in cold water and pat them dry.

Arrange the drumsticks on a parchment-lined baking sheet. Make sure they’re spread out and not touching each other.

Sprinkle salt and pepper over the chicken. Pop them in the oven for 20 minutes.

While the chicken bakes, mix up the sauce. Whisk together sriracha, honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a bowl.

After 20 minutes, take the drumsticks out. Brush half the sauce over them using a pastry brush. Put them back in for another 20 minutes.

Take them out again and brush on the rest of the sauce. Sprinkle black sesame seeds on top if you like. Bake for a final 20 minutes.

Your sticky honey sriracha drumsticks are ready! They should be golden brown and glossy. Serve them up hot and enjoy your tasty meal!

Possible Substitutes List & Recipe Variations

You can easily tweak this recipe to suit your taste or use what you have on hand. Here are some ideas:

Meat substitutes:

• Chicken wings
• Boneless chicken thighs
• Tofu chunks (for a vegetarian option)

Sauce variations:

• Add grated ginger for extra zing
• Mix in some hoisin sauce for depth
• Use maple syrup instead of honey

Want it spicier? Double the sriracha. Prefer it milder? Cut the sriracha in half and add more honey.

For a different flavor profile, try:

• Lemon juice instead of rice vinegar
• Coconut aminos in place of soy sauce
• Olive oil instead of sesame oil

You can also experiment with different garnishes:

• Chopped green onions
• Crushed peanuts
• Lime wedges for squeezing

Don’t have an oven? You can grill these drumsticks or cook them in an air fryer. Just adjust the cooking time as needed.

Remember, cooking is all about making the recipe work for you. Feel free to play around and find your perfect combo!

Tips, Tricks & Storing

For extra crispy skin, pat the drumsticks dry before seasoning. This removes excess moisture and helps the skin crisp up nicely in the oven.

Try marinating the chicken for 2-4 hours before cooking. This allows the flavors to penetrate deeper into the meat.

Don’t rush the cooking process. Baking in 20-minute intervals helps the sauce caramelize properly without burning.

Brush on the sauce in layers. This creates a sticky, flavorful coating that clings to the chicken.

Make extra sauce to serve on the side for dipping. It’s great with rice or veggies too!

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F for about 15 minutes to crisp up the skin again.

You can freeze cooked drumsticks for up to 4 months. Thaw overnight in the fridge before reheating.

For meal prep, make a big batch and portion into individual containers with rice and veggies for easy lunches.

Try using this sauce on other cuts of chicken or even pork for variety.