Sweet & Sticky Baked Chicken Drumsticks*

chicken, drumstick, wing, honey, balsamic vinegar, appetizer, snack, entree, recipe

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.

chicken, drumstick, wing, honey, balsamic vinegar, appetizer, snack, entree, recipe

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 :)

 


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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 parsley

Directions:

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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144 Responses to “Sweet & Sticky Baked Chicken Drumsticks”

  1. 1

    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 :P

    But for a non-wing-eater from another non-wing-eater, those look fantastic

  2. 2

    Amy's Cooking Adventures — February 7, 2012 @ 10:58 pm

    Looks delicious – I will be trying this on chicken breasts very soon!

  3. 3

    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!!

  4. 4

    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! :)

  5. 5

    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?

  6. 6

    Kiran @ KiranTarun.com — February 8, 2012 @ 2:06 am

    Gorgeous and drool-worthy clicks! Like, a million bucks worth :)

  7. 7

    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.

  8. 8

    Blog is the New Black — February 8, 2012 @ 5:18 am

    OK, WHAT…. these look amazing!

  9. 9

    Maris (in Good taste) — February 8, 2012 @ 5:28 am

    Bring on the napkins-these look finer licking good!

  10. 10

    Jessica @ How Sweet — February 8, 2012 @ 7:12 am

    these look insane. i want.

  11. 11

    Gen — February 8, 2012 @ 7:53 am

    Yum! those look awesome!!!

  12. 12

    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.

  13. 13

    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.

  14. 14

    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 :)

  15. 15

    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 :)

  16. 16

    Liz — February 8, 2012 @ 10:08 am

    Yumm. These look so good!

  17. 17

    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.

  18. 18

    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.

  19. 19

    Bev Weidner — February 8, 2012 @ 11:18 am

    O.M.G. Y.E.S.

  20. 20

    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 :D

  21. 21

    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!

  22. 22

    Heather | Farmgirl Gourmet — February 8, 2012 @ 2:32 pm

    They look INCREDIBLE!! I want…right now. :)

  23. 23

    Windy — February 8, 2012 @ 3:43 pm

    Ooh, that sauce sounds yum. I’m soooo gonna cheat and use it not on wings.

  24. 24

    Cassie — February 8, 2012 @ 6:48 pm

    Love the ‘happy man’ formula. These sound a-ma-zing.

  25. 25

    Joanne — February 8, 2012 @ 8:03 pm

    You definitely get best wife ever award for this.

  26. 26

    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!

  27. 27

    Rachel @ Not Rachael Ray — February 9, 2012 @ 9:42 am

    These pictures are terrific. I want to dig in!

  28. 28

    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!!

  29. 29

    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

  30. 30

    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.

  31. 31

    ErinsFoodFiles — February 10, 2012 @ 2:23 pm

    These are magazine worthy!

  32. 32

    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.

  33. 33

    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 ;-)

  34. 34

    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 :)

  35. 35

    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.

  36. 36

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  37. 37

    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! :-)

  38. 38

    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 :)

  39. 39

    The Novice Chef » Cake Batter Martini — May 26, 2012 @ 7:02 pm

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  40. 40

    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.

  41. 41

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  42. 42

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  43. 43

    stephanie — September 23, 2012 @ 7:22 pm

    Made these I did everything I was supposed to amd me sauce didn’t thicken

  44. 44

    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.

  45. 45

    Felia — October 9, 2012 @ 6:33 am

    This chicken looks so amazing, so mouthwatering!!! Beautiful pictures of a perfect dish!

  46. 46

    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. (:

  47. 47

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  48. 48

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  49. 49

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  50. 50

    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.

  51. 51

    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! :)

  52. 52

    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.

  53. 53

    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 :)

  54. 54

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  55. 55

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  56. 56

    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.

  57. 57

    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.

  58. 58

    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.

  59. 59

    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!

  60. 60

    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.

  61. 61

    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!

  62. 62

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  63. 63

    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.

  64. 64

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  66. 66

    Elle — February 17, 2013 @ 10:46 pm

    I don’t like drumsticks. I wonder if this would be good on pork spareribs?

  67. 67

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  68. 68

    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!

  69. 69

    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.

  70. 70

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  71. 71

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  72. 72

    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! :)

  73. 73

    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! :)

  74. 74

    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. :-/

  75. 75

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  76. 76

    arlesia — April 21, 2013 @ 7:48 pm

    Im going to try this with dark brown sugar

  77. 77

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  79. 79

    Brenda @ a farmgirl's dabbles — April 24, 2013 @ 1:49 pm

    Oh. My. These look SO GOOD!!!

  80. 80

    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!

  81. 81

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  82. 82

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  83. 83

    Jennifer — May 25, 2013 @ 9:13 pm

    Great recipe. Making it now. I didn’t have honey so substitued bbq sauce and added asian chili sauce and rooster sauce for spice

  84. 84

    Tracy S — May 28, 2013 @ 7:12 pm

    I just tried his recipe and it ROCKS! I doubled the sauce recipe and made with chicken wings and drumsticks. I added 2 tsp of thai chili paste to give it a little kick. My kids loved it! Thanks so much for a wonderful dinner entree!

  85. 85

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  86. 86

    Heather Felton — June 6, 2013 @ 7:08 pm

    These look amazing what do you use as a side dish

    • Jessica replied: — June 10th, 2013 @ 10:36 am

      Sometimes I do it like a BBQ with a side dish of asian slaw and maybe some mac & cheese!

  87. 87

    Jessica — June 13, 2013 @ 9:49 am

    I made this for dinner last night and it was so tasty! I used skinless chicken breasts and it had great flavor. My boyfriend devoured it! I paired it with some honey ginger glazed carrots and quinoa with a hint of lime. It was perfect. Thanks for sharing your recipe!

  88. 88

    kari — June 15, 2013 @ 6:41 pm

    Is this inspired by Giada’s drumsticks? They are like the same recipe. Just curious. Going to try one of them. http://www.giadadelaurentiis.com/recipes/548/sweet-and-sticky-chicken-drumsticks

    • Jessica replied: — June 19th, 2013 @ 12:23 pm

      As posted below the recipe, I adapted the recipe from The Comfort Of Cooking, originally from Group Recipes.

      Looking at the recipes, it must have been originally come from Giada though! There are a few differences (including cooking degree), but looks like it was adapted from her originally.

      Hope you enjoy them! :-)

  89. 89

    Teri — June 21, 2013 @ 7:24 am

    The sauce smells and tastes wonderful. I doubled the recipe and have 3 lbs. of chicken drumsticks marinading right now. Looking forward to the finished product at dinner tonight. Yum!

  90. 90

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  91. 91

    Laura — June 28, 2013 @ 12:17 pm

    Did you put the cooling rack into the oven?

    • Jessica replied: — June 28th, 2013 @ 12:28 pm

      Yes I did, it acts like a grill so any grease can fall through to the bottom and the meat won’t cook in it!

  92. 92

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  93. 93

    Tiffani — July 10, 2013 @ 10:48 am

    I made this last night and it was a big hit. I ended up making 14 drumsticks (we’re a family of 5 and I wanted some leftovers) without changing the amount of marinade. I paired this recipe with sauteed bok choy. Delicious! Thanks for sharing!

  94. 94

    Ai Lin — July 11, 2013 @ 5:06 am

    These are the bomb! Thank you for sharing this recipe. I made these yesterday using chicken thighs. Not as pretty looking as yours I must say!

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    Kristina — July 11, 2013 @ 11:31 pm

    THESE WERE AMAZING! I tripled the recipe for 12 legs and 5 thighs and they were the best thing we ever had. We loved the sauce and are looking for more ways to use it! Thank you so much!

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    Dani — July 24, 2013 @ 7:03 pm

    Is there anything I could use to substitute the honey, since we have a honey allergy in our family?

    • Jessica replied: — July 29th, 2013 @ 2:46 pm

      I sadly don’t have an exact substitute for Honey…however I would suggest using some brown sugar to get that sweet flavor.

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    Burgers, nuggets, salades : le top du poulet en 10 délicieuses recettes | Sinonanai — August 8, 2013 @ 6:07 am

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    Ariel — August 27, 2013 @ 7:38 pm

    I cooked my marinade for 40 minutes and it never thickened. But I liked the taste.

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    Bring On The Fall | Ali Edwards — August 28, 2013 @ 6:00 am

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    tiki — September 1, 2013 @ 5:01 pm

    My kids love this recipe!!! It is now part of our menu rotation! We added Thai garlic sauce as part of the marinade. Just divine!

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    Jessica — September 9, 2013 @ 2:52 pm

    These look amazing, the only thing I was wondering is if I could substitute the soy sauce — we have some allergies too it and some who just plain don’t like it? Thanks.

    • Jessica replied: — September 12th, 2013 @ 10:03 pm

      I’m honestly not sure how it will taste without the soy sauce – but if you want to remove it, I would just sub in regular salt. Good luck!

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    Sweet & Sticky Chicken Wings - Macaroni and Cheesecake — September 17, 2013 @ 8:32 am

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    Robin — September 17, 2013 @ 9:57 am

    wow, this looks amazing, I have done the soy sauce/sugar marinade before but this looks a million times better! will try it with chicken thighs, and serve with rice and some kind of green veggie for the health factor.

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    Robin — September 30, 2013 @ 1:08 am

    I made this tonight with 10 chicken thighs (4 or 5 lbs.?) and doubled the recipe. I omitted the ginger & sesame seeds. the sauce never thickened but I added it anyway in the thinner state. I think next time I will bake at the higher temp. of 450 as it is in Giada’s version and see if it comes out any better. we have leftovers for tomorrow night too which I will serve with rice preceded by a mozzarella & tomato salad with basil topped with balsamic vinegar. my 9yo son liked this chicken as well as my fiancé/BF. also, I marinated overnight, approx. 24 hrs. actually (dinner got delayed due to a car mishap, top wouldn’t go down on conv. so we had to clean out the entire garage to make room for the car when I would have been cooking this chicken.)

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    Louise — November 7, 2013 @ 4:35 pm

    I make this recipe every week for my family and everyone from my husband to my 3 year old gobbles them up! Thanks so much for sharing this recipe!!

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    Try It Out Thursday: Sweet & Sticky Baked Chicken Drumsticks — My Kitchen Is Open — November 14, 2013 @ 11:46 pm

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    Minna — November 22, 2013 @ 2:54 pm

    these look amazing but dont have a cooling rack…any suggestions?

    • Jessica replied: — November 25th, 2013 @ 11:23 am

      The cooling rack keeps the drumsticks out of the sauce – so the skin gets crispy. You can easily cook them directly on a cookie sheet, just try not to leave them sitting in puddles of sauce. ;-)

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    Kari — December 2, 2013 @ 8:34 pm

    Let me start by saying I LOATHE drumsticks. I had some leg quarters that needed to be used up, and I’d been dreading the day I’d have to cook them. I found this recipe on pinterest and decided to give it a shot. We LOVED it. So much so that I will go buy more drumsticks. They were better than the thighs. I plan to blog and link back to you. Beautiful pictures, and fantastic recipe :-)

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    Karessa — December 24, 2013 @ 5:59 pm

    The safe internal temperature of chicken is 165, not 160

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    bilbi — January 8, 2014 @ 12:12 pm

    Absolutely delicious! Will be making them the 3rd time already. Everybody in our family admitted that these are the most delicious drumsticks EVER. Thank you for the recipe!

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    Weekend Inspiration: April 20-21 | Life in Classics — January 9, 2014 @ 12:33 pm

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    Jessica — January 14, 2014 @ 12:25 pm

    So I have a silly question. Do you actually cook the chicken on the cooking rack.

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    Jessica — January 14, 2014 @ 12:25 pm

    *cooling rack

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    Sandy Dent — February 3, 2014 @ 7:29 pm

    On Friday my husband decided he would like to make a sticky chicken drumstick for Super Bowl Sunday. I went on the web and came across your recipe. It hit all the marks for the flavours he was looking for and seemed really easy so I gave it to him to try. He made them on Sunday and absolutely loved them and they turned out exactly like your picture to boot. We will definitely be making this again. He is already thinking this will be great on ribs and pork tenderloin. What a great find your blog has been. Keep up the delicious work.

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    Weekly Menu Plan: Reruns - Mama Bub — February 3, 2014 @ 7:36 pm

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    Kristina — February 6, 2014 @ 1:11 pm

    I wonder how this sauce would be a pork chops in the oven? Has anyone tried it?

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    Danielle — February 15, 2014 @ 4:26 pm

    Has anybody tried baking them in a Reynolds baking bag in the sauce?

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    LoloW — March 6, 2014 @ 1:07 am

    So I made these tonight – followed the directions exactly, but I made it using 8 chicken “tender” cuts (from Ralph’s). They came out looking exactly like the picture, and tasting just as promised, however they were a bit tangy for my taste. I marinated them overnight, and perhaps that made them too tangy. Anyhow, the rest was pretty amazing :)

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    LoloW — March 6, 2014 @ 1:09 am

    And yes, you actually cook the chicken on a cooking rack, with foil for the sauce to drip on below it. It has a similar effect to grilling on a BBQ grill :)

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    LoloW — March 6, 2014 @ 1:10 am

    *cooling rack haha

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    family meal: week 66 : CAKIES — March 16, 2014 @ 6:42 pm

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    Sun — March 19, 2014 @ 5:41 pm

    Balsamic vinegar is known for reducing and thickening beautifully, that’s why I make my own balsamic reduction but…I have noticed that the balsamic thickens considerably once it starts cooling. This may be the problem with eveyone claiming that the sauce won’t thicken? Next time, I would boil then simmer the sauce before placing the chicken in the oven and once reduced to half, let it cool before basting it on the chicken.
    Hope this helps!

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    Stephanie — March 26, 2014 @ 7:52 pm

    This is my new go-to recipe for marinated chicken! I love it. Just whipped up the marinade and put it in the fridge for tomorrow. 3rd time I’ve made it and love it! Thank you for this recipe!

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    {GOOD EATS: chicken lovin’} | The Sweet Escape — April 4, 2014 @ 9:19 am

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    Kovin on tahmaista - Sticky chicken | suolaa & hunajaa — May 9, 2014 @ 2:22 pm

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