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Monday, March 5, 2012

Chinese Sticky Chicken Drumsticks

This recipe is adapted from a Giada de Laurentiis recipe and your kids are going to love this meal.  Just tell them it's called Sticky Chicken and you will already have them interested.  As a bonus for you, there is very little prep needed.

This chicken with a quick marinade is so easy to throw together in the morning, then when you get home from work, just bake 30 minutes, and dinner is ready.

The combination of just a few simple ingredients once again proves that making dinner at home can be so easy and it tastes even better than the food you get from the Chinese take-out place down the street.  These chicken legs are moist and flavorful as the marinade becomes a sweet glaze as it cooks.  If you have time, before you place the chicken in the marinade, score the chicken legs by making 3 or 4 slices into the meat all the way thru to the bone.  This will allow the maximum flavor to be absorbed by the drumsticks.

1/2 cup Honey
1/2 cup Balsamic Vinegar
1/2 Dark Brown Sugar, packed
1/2 cup Soy Sauce
5 cloves Garlic, minced
10 - 12 Chicken Drumsticks

Pour marinade ingredients into a large Ziploc bag. Add drumsticks, zip bag closed and turn bag over several times to coat the chicken. Refrigerate for a minimum of 2-4 hours or all day for the best flavor.

Preheat oven to 450 degrees. Line a baking pan with foil (I use Reynolds Non-Stick for easy clean-up) and place the drumsticks on the pan so they are not touching. Reserve the marinade.

Bake until drumsticks are dark brown in spots and slightly caramelized, about 30 - 35 minutes.

Pour the marinade in a small saucepan and bring to a boil. Reduce heat to low and cook 15 minutes. Brush the chicken with the marinade, return to oven for 3 - 5 minutes and serve with Veggie Stir-Fried Rice.


  1. I love all the dishes with sticky chicken wings, drumstick, even breast bits... It sounds terrific.

  2. Thank you Sissi. I love these. They taste so yummy and caramelized, plus they are super easy to make.


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