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SubscribeSweet & Sticky Baked Chicken Drumsticks*
Sometimes we do things for our significant others that we don’t like. At least, that’s what I told myself as I was standing over a bowl of drumsticks. I don’t know why, but I can’t eat meat off a bone. Ribs, Drumsticks, Wings and anything else that you eat off a bone… ::shudder:: I just can’t. I don’t know what it is, but I just can not do it.
But Jorge, well that man can clean a wing in .2 seconds flat. Seriously, I have seen him do it. The wing goes in whole and comes out clean…it’s like he’s the official wing cleaner of the southeast. He proudly tells people about the time he beat the nuclear wing (read: hot as a muthertrucker wings) challenge at Beef O Bradys. And as a winner, he got to write his name on the wall and was given a free t-shirt! And obviously those totally awesome prizes made it soooo worth having fire come out of both ends for the next 2 days. TMI? Long story short, the man loves him some saucy dark meat.
So being the good wife I am, I made him Sweet & Sticky Baked Chicken Drumsticks. And after witnessing his happy dance, I have concluded that the way to a man’s heart is through the following combination:
Delicious Crispy Skin + Juicy Dark Meat + Coated in a Wonderfully Sticky Sauce = Happy Man 
Sweet & Sticky Baked Chicken Drumsticks
Yield: 6 Drumsticks
Recipe Note: I used a chicken breast instead of drumsticks for my dinner and loved this sauce! So feel free to change it up to fit your tastes!
Ingredients:
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light brown sugar, packed
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon fresh cracked black pepper
6 chicken drumsticks, about 1.25 pounds
1 tablespoon sesame seeds, lightly toasted
a few pinches chopped fresh parsleyDirections:
In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.
Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.
Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.
Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.
Adapted from The Comfort Of Cooking., originally from Group Recipes
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Sarah — February 7, 2012 @ 10:52 pm
I think we’re in the exact same relationship. I really can’t stand wings or the thought of eating the meat off of the bone, but my boyfriend can down a pound in about a second. Maybe I should be nice too and make him some…
Or maybe not
But for a non-wing-eater from another non-wing-eater, those look fantastic
Amy's Cooking Adventures — February 7, 2012 @ 10:58 pm
Looks delicious – I will be trying this on chicken breasts very soon!
Averie @ Love Veggies and Yoga — February 7, 2012 @ 11:18 pm
I just want to eat that sauce on everything. That super sticky, sweet ‘n sour, tangy and perfect sauce. Swoon. The pics are fab and will be all over FG, TS, Pinterest and the like….seriously, gorgeous!!
DessertForTwo — February 8, 2012 @ 12:53 am
Wow! There is something about these photos that are extra gorgeous! New lens? Did you buy the sun and make it shine perfectly through your window? That’s it. It has to be it!
Gerry @Foodness Gracious — February 8, 2012 @ 1:40 am
Wow what an awesome color on those drumsticks! I admire Mr Novice Chef for his accomplishments. Does he ever watch Man v’s Food?
Kiran @ KiranTarun.com — February 8, 2012 @ 2:06 am
Gorgeous and drool-worthy clicks! Like, a million bucks worth
Kathryn — February 8, 2012 @ 4:38 am
I *hate* eating food off the bone too. I always have to use a knife and fork which makes me look ridiculous and means that the menfolk in my life sweep in to gnaw the bones when I’ve given up. This would definitely be the way to my boy’s heart though.
Blog is the New Black — February 8, 2012 @ 5:18 am
OK, WHAT…. these look amazing!
Maris (in Good taste) — February 8, 2012 @ 5:28 am
Bring on the napkins-these look finer licking good!
Jessica @ How Sweet — February 8, 2012 @ 7:12 am
these look insane. i want.
Gen — February 8, 2012 @ 7:53 am
Yum! those look awesome!!!
Shannon — February 8, 2012 @ 8:00 am
Man these look awesome. I will probably be like you though and use chicken breast. But I bet that sauce is amazing.
Samantha Angela @ Bikini Birthday — February 8, 2012 @ 9:05 am
These sound awesome.
I actually much prefer dark meat poultry to the breast which generally is dry tastes like nothing. My husband, on the other hand, prefers the breast.
Cookbook Queen — February 8, 2012 @ 9:25 am
Okay so…meat on bones totally doesn’t bother me. Especially when it looks like this!! Can’t wait to try them
Julie @ Table for Two — February 8, 2012 @ 10:02 am
This looks SO good. I saw this post this morning at 530am and I was already craving it. Yeah, at 530am, YOU made me crave chicken drumsticks haha but I love you anyway
Liz — February 8, 2012 @ 10:08 am
Yumm. These look so good!
Alexandra — February 8, 2012 @ 10:31 am
I have the same aversion for bones. Can’t stand the thought of touching it. I’m sure the sauce is fantastic; can’t wait to try it with boneless chicken breasts.
Gina @ Running to the Kitchen — February 8, 2012 @ 10:34 am
These look beyond amazing.
Every time I take a picture with my hand holding a piece of food, it gets deleted in editing when I realize how nasty my un-manicured finger nails look. Yours = pretty. Mine = jank.
Bev Weidner — February 8, 2012 @ 11:18 am
O.M.G. Y.E.S.
Heidi @ Food Doodles — February 8, 2012 @ 1:59 pm
Balsamic vinegar and honey? Omg, sounds amazing! And they look perfect with a sprinkle of sesame seeds and parsley, the pictures are great. I don’t often make drumsticks, but I feel a craving coming on! These seriously look awesome
Rebecca — February 8, 2012 @ 2:28 pm
Those look SOOOO good! Funny thing is… that may be the way to my heart too! LoL
I’m gonna have to try ‘em!
Heather | Farmgirl Gourmet — February 8, 2012 @ 2:32 pm
They look INCREDIBLE!! I want…right now.
Windy — February 8, 2012 @ 3:43 pm
Ooh, that sauce sounds yum. I’m soooo gonna cheat and use it not on wings.
Cassie — February 8, 2012 @ 6:48 pm
Love the ‘happy man’ formula. These sound a-ma-zing.
Joanne — February 8, 2012 @ 8:03 pm
You definitely get best wife ever award for this.
Sally @ Spontaneous Hausfrau — February 9, 2012 @ 9:07 am
I SO want to sink my teeth into that first picture – the glaze on these looks perfect!
Rachel @ Not Rachael Ray — February 9, 2012 @ 9:42 am
These pictures are terrific. I want to dig in!
Aggie — February 9, 2012 @ 1:56 pm
I am not a meat off the bone person either. However, my husband and my daughter (4yo!) will clean those babies up! (eh)
I’ll take the glaze though! Dang, these look good!!
Javelin Warrior — February 10, 2012 @ 8:44 am
Jessica, your drumsticks look incredible! I don’t know that I’ve ever wanted a piece of chicken so badly… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration
Georgia @ The Comfort of Cooking — February 10, 2012 @ 10:48 am
Hey Jessica! What a nice surprise it was to see these pop up on Tastespotting just now. They look so delicious I want to make them again! I’m glad you had great success with my recipe and happy you enjoyed them! Stunning photos, too.
ErinsFoodFiles — February 10, 2012 @ 2:23 pm
These are magazine worthy!
Michelle @ Brown Eyed Baker — February 13, 2012 @ 8:52 am
I am not always a huge fan of chicken, but always go for drumsticks. These look fabulous; I can’t wait to give them a try.
Deana — February 17, 2012 @ 9:20 am
We made these last night and they were fabulous! The only thing I did different is that I didn’t add the sesame seeds. Yum yum!
I just love reading your blog too, not only to you present great recipes, but you always make me smile or laugh.
Jessica replied: — February 21st, 2012 @ 12:38 am
So glad you liked them! And the sesame seeds really don’t add all that much too it…just make them prettier
Paula Marie — February 19, 2012 @ 12:25 pm
Those look amazing. I repinned and gave credit to your blog, hope that’s OK, I’m brand new to Pinterest and still figuring things out. I’m glad someone else wants to try the sauce with boneless chicken breasts, I thought the same thing. Like you, not a huge fan of drumettes.
Jessica replied: — February 21st, 2012 @ 12:38 am
Of course that’s ok! Thanks for wanting to share them
drums in Los Angeles — February 21, 2012 @ 4:03 am
Chicken is my favorite food. I link to experiment different delicious chicken recipe.
This is a very good recipe and I will definitely try this one in my home.
Ukens smakfulle bloggtips. | STYLEFOOD — February 22, 2012 @ 4:16 pm
[...] Source: http://www.thenovicechefblog.com/2012/02/sweet-sticky-baked-chicken-drumsticks/ This entry was posted in Generelt and tagged baking, Blogger, Kylling by Iselin. Bookmark the permalink. [...]
Rebecca M — March 4, 2012 @ 10:18 am
I finally tried this one earlier this week. Instead of drumsticks, I used boneless skinless chicken breasts. It turned out really good! I only had one “minor” snag. I umm… forgot I the saucepan on the stove and totally burned it. I remembered it was on when the smoke detector went off. Oops! The house smelled for days. I even had to toss out the saucepan. That was a first for me. Oh well.
The chicken would have probably been better with the sauce but at least it still tasted really good! 
heather — April 18, 2012 @ 3:51 pm
Think if i did chicken breast i could grill them?
Jessica replied: — April 23rd, 2012 @ 11:22 pm
Oh yes! I think they would be delicious on the grill
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Annette — July 28, 2012 @ 6:03 pm
Just made these for dinner tonight and the recipe was fabulous! Made exactly as stated and they came out perfect.
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stephanie — September 23, 2012 @ 7:22 pm
Made these I did everything I was supposed to amd me sauce didn’t thicken
Alisa — October 2, 2012 @ 7:41 pm
Just made these for dinner, so yummy! I omitted the ginger but everything else was delicious. I used to chicken thighs because I’m not a fan of the drumsticks either. The time I will make more sauce to pour over the rice I served with it.
Felia — October 9, 2012 @ 6:33 am
This chicken looks so amazing, so mouthwatering!!! Beautiful pictures of a perfect dish!
Angela Chavis-Bullard — October 9, 2012 @ 5:24 pm
Thank you so much for sharing this recipe! I made dinner for my parents, and they loved it. My daughter loved it as well. This is the most chicken I have seen my mom consume in one sitting. I accidentally added 1/4 c. of soy sauce, but they still turned out sticky good. I used chicken thighs, drumsticks and wings (doubling the recipe of course). This is one recipe that will be added to future recipes. Thank you again. (:
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Sweet y Salado — November 28, 2012 @ 1:15 pm
I made these about a couple of weeks ago and they tasted amazing. Mine didn’t come out quite as pretty as yours but the flavor was great. And yes, they are STIIIIICKY! Lick your fingers sticky good.
Laura — December 8, 2012 @ 8:52 am
I would love to make these but what did you use as sides? I always make my hubby eat a salad but I can’t think of another side that would go with this, any ideas?
Jessica replied: — December 9th, 2012 @ 9:45 pm
I served these more as an appetizer. But if you wanted it as a dinner, I would maybe do it more bbq style? Maybe mashed potatoes and coleslaw? Or Mac & Cheese!
Petra — December 9, 2012 @ 11:19 am
My hubby hates honey so I did not tell him the sauce had in honey. He is eating and keeps saying oh my goodness this is soooooooo good. heheh. Don’t think I will spoil it for him and tell him honey is in it. He said oohh this sauce is so good I will put this on mash potatotes.lol. Thumbs up to this recipe. Definitely will cook this again.
Noor — December 22, 2012 @ 10:27 am
Just had this for dinner and it they turned out great!! I decreased the honey to 2 tbsp because my family doesn’t like very sweet flavors. Thanks for this, in the cook book already
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Tamaki — January 24, 2013 @ 10:58 pm
I really want to thank you for this recipe. I made it for my husband for the same reason that you did, and it came out great! The sauce is a-m-a-z-i-n-g! I put it on the rice that I served with the chicken, and it was delicious. I wish that the chicken had absorbed even more of the flavor, although it did, because it’s so good.
katrina — January 28, 2013 @ 9:37 pm
I made this for my husband and I. We both arent picky eaters… my husband perfers it off the bone. I made it exactly as you said but I did not marinate for 8 hours.. I only did it for 2-3 because I forgot that I had to overnight it and I did have a cooling rack so I put the chixken on top of the foiled cookie sheet. It turned out great! Super moist. Not sure if its because I cooked it in the pan. And I aslso used to excess juices from pan to baste the legs. Very good. Next time we’re gunna try boneless.
Vaenssa — February 7, 2013 @ 11:55 am
These look beautiful! I too hate eating meat off the bone, I’m thinking of trying this with boneless chicken thighs. Did you adjust the cooking time for the chicken breast? And was it skinless?
Jessica replied: — February 7th, 2013 @ 4:15 pm
Yes, I cooked them longer with the breasts (and yes it was skinless). I just baked them until an internal thermometer reached 165°F.
Barbara in VA — February 9, 2013 @ 2:40 am
Well, I am married to a Native American who grew up in Charleston, SC and pretty much all over the world as a Navy brat and that man can suck the meat off the bones really well, so well that I’d be willing to put him up against any wimps out there any day! LOL – but seriously, for you delicate little thangs, no mocking intended – I can definitely tell ya’ll ain’t from the deep South! Dawn heah we clean the bones baby! Now where’s in the deep South does ya’ll think I’m from?! Oh, I’ll give ya 2 guesses and the first one ain’t Lousiana! I’s be from Atlanta, GA baby! AND it’s quite obvious ya’ll don’t clean the fish bones either! LOL But back to the recipe, it sounds yummy and I’m planning to try it. Thanks!
Lisa — February 9, 2013 @ 2:04 pm
I notice these are tiny wing drumsticks, can this be made with regular sized drumsticks? If so, what would be cooking times?
Jessica replied: — February 11th, 2013 @ 1:32 pm
These really aren’t the tiny wings, they are medium sized drumsticks. But fi you are looking to use the large drumsticks, bake them until an internal temperature of 160°F is reached.
Elizabeth — February 10, 2013 @ 11:08 am
Do you need to worry about reusing the marinade that was used with the raw chicken? Did you make a separate sauce with fresh ingredients for the cooked chicken?
Jessica replied: — February 11th, 2013 @ 1:35 pm
Elizabeth, since you are taking the chicken out of the marinade and then cooking the marinade on the stove there is no worries about bacteria or anything. No need to make a second batch of marinade!
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kelly — February 12, 2013 @ 12:49 pm
What kind of calories and fat so on are in this recipe?
Jessica replied: — February 12th, 2013 @ 1:12 pm
You can calculate the recipe using a website like SparkRecipes.com.
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I don’t like drumsticks. I wonder if this would be good on pork spareribs?
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Sparty — February 18, 2013 @ 5:06 pm
I tried this recipe tonight after finding it on Pinterest – I used boneless chicken nuggets (I don’t care much for meat off of bones myself). At first I was disappointed that my finished product looked nothing like yours (the color on yours is absolutely brilliant, while mine really just looked like marinated meat). I don’t know how yours taste, or if I did something wrong with the recipe, all I can say is that the taste was properly wonderful. I went a little heavy on the honey (can’t get enough of the stuff), so I don’t know if that altered my results at all, but all I can say is THANK YOU! I am wondering if I did something wrong, though, because I was never able to get the sauce to thicken? It isn’t surprising if I made a mistake somewhere along the way – this was the first recipe that I actually tried (in the process of teaching myself how to cook). Thanks!
jinxiejoi — February 23, 2013 @ 2:55 pm
Can I use ground ginger instead?
Jessica replied: — February 25th, 2013 @ 12:31 pm
Yes you can, but fresh really is better. You can break off a small hunk and it costs next to nothing (like under $1!).
However if you want to use ground dried ginger, I would recommend only using 1/2 teaspoon.
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Jen — March 4, 2013 @ 7:42 pm
Do you leave the skin on or remove? If you leave the skin on, does it get crispy or at least not that gross floppy skin texture?
Jessica replied: — March 12th, 2013 @ 11:34 pm
I left the skin on and it got crispy!
Lorrie — March 7, 2013 @ 7:23 pm
Good question about the skin, Jen. Was wondering the same thing… skin on or off? Thanks!
Jessica replied: — March 12th, 2013 @ 11:34 pm
I left the skin on and it got crispy!
Kenzie — March 13, 2013 @ 10:41 pm
Your pictures make this look amazing!! I cooked them tonight and I could not get the sauce to thinken…
any advice?
Jessica replied: — March 18th, 2013 @ 8:22 pm
I have no idea why it wouldn’t thicken up…maybe you didn’t cook it long enough? But not matter how much liquid, over time it should have evaporated…which would make the sauce thicken. :-/
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arlesia — April 21, 2013 @ 7:48 pm
Im going to try this with dark brown sugar
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Brenda @ a farmgirl's dabbles — April 24, 2013 @ 1:49 pm
Oh. My. These look SO GOOD!!!
Laura — April 25, 2013 @ 6:48 pm
I look forward to making this recipe tonight, the only thing I plan to change is NOT reusing the marinade. Too dangerous. But other than that I think this recipe looks great. Hope to add it to my meal rotation!