Are you always on the lookout for yet another recipe for chicken drumsticks? I am. I make drumsticks at least once a week. They are cheap, easy, and great to keep in the fridge to grab for lunch. This Asian inspired recipe is flavorful and easy enough for a weeknight dinner.
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The soy sauce, ginger, and garlic add a ton of flavor to the marinade. The vinegar helps to tenderize the meat while the honey and key lime juice balance out the heat from the Sriracha.
Are you addicted to Sriracha? I’m not sure what it is about this stuff, but I put it on everything – soups, salad dressings, vegetables. Hell, I even dip popcorn into it – kernel by kernel. It’s delicious.
If you aren’t familiar with Sriracha, it is a sauce of chili peppers, sugar, garlic, vinegar and salt that is cooked down to the consistency of ketchup.
The hot sauce staple was developed in 1975 when David Tran fled Vietnam to Los Angeles. He discovered a large Southeast Asian population that would embrace a sauce that was reminiscent of their homeland. He started making a pepper sa-te sauce which he sold from his bicycle. Obviously, he was successful. I love this story almost as much as the sauce.
TIPS FOR MAKING STICKY AND SPICY SRIRACHA CHICKEN DRUMSTICKS
- Use a baking pan with at least a 1-inch side to keep the juices in the pan and off of your oven floor.
- Line the baking pan with foil to make clean-up incredibly easy.
- Use a meat thermometer to ensure that the chicken is done to an internal temperature of 165 degrees when inserted into the thickest part of the drumstick. Be careful not to place the probe onto the bone.
- For the crispiest skin and even cooking, use a baking ‘cooling rack’ over the baking pan.
I like to serve these drumsticks with this crunchy Asian slaw, some easy vegetable lo mein, and this creamy matcha lychee ice cream.Print
STICKY AND SPICY SRIRACHA CHICKEN DRUMSTICKS
Delicious, spicy, and caramelized chicken drumsticks that are easy to make in your oven.
- 1/4 cup soy sauce (use tamari for a gluten free option)
- 2 tablespoons white wine vinegar
- 3 tablespoons key lime juice (Persian limes can also be used)
- 1 teaspoon finely grated lime zest
- 3 tablespoons Sriracha sauce
- 4 tablespoons honey
- 1 1/2 teaspoons toasted sesame seed oil
- 1 1/2 teaspoons freshly grated ginger (I like the fresh ginger paste sold in a tube in the fresh herb section of your grocery store)
- 1 teaspoon minced fresh garlic (about 1 clove)
- 2 pounds chicken drumsticks
- 1 tablespoon sesame seeds
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, lime zest, Sriracha, honey, sesame oil, ginger, and garlic.
- Pour the marinade into a sealable bag. Add the chicken pieces, seal the bag and massage the marinade into the chicken. Place the bag into the refrigerator and allow to marinate at least one hour up to overnight. Turn the bag to evenly marinate the chicken.
- Preheat the oven to 450 degrees.
- Remove the chicken from the marinade, reserving the marinade.
- Place the chicken on a wire rack over a baking sheet or directly onto the baking sheet.
- Bake in the preheated oven for 45-55 minutes.
- Meanwhile, pour the marinade into a saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is reduced by half.
- Brush the thickened marinade onto the chicken during the last 30 minutes, brushing on every 10 minutes until the chicken is done and has reached an internal temperature of 165 degrees.
- Remove the chicken from the oven. Sprinkle with sesame seeds and allow the meat to rest for 10 minutes.
I don’t think you’ll have leftovers, but if you do they will keep well in your refrigerator for up to 4 days. You can reheat them in the microwave at 50% power – but they are awesome cold!
- Serving Size: Serves 4 - 6
This recipe can be made with chicken wings, breasts, or thighs. Be sure to adjust the cooking time and make sure that the internal temperature is 165 degrees.