Sticky Honey-Garlic Chicken Drumsticks


Chicken drumsticks are my son’s favourite – and if I’m honest, I secretly love them too. They’re inexpensive, perfect for eating with your fingers, and are like a meatier version of chicken wings – more meat, less skin, but still wonderfully, finger-lickin’ sticky. I recently tried a version with honey and garlic – my favourite style of chicken wing – and they were a dinnertime hit.

If you want to get them started ahead of time, freeze the drumsticks in their marinade until you’re ready to thaw them for dinner.

Sticky Honey-Garlic Chicken Drumsticks
  1. 8 chicken drumsticks
  2. 1/4 cup honey
  3. 1/4 cup brown sugar
  4. 2 Tbsp soy sauce
  5. 2 Tbsp balsamic vinegar
  6. 2 garlic cloves, crushed
  1. In a bowl or large ziplock bag, combine the drumsticks, honey, brown sugar, soy sauce, balsamic vinegar and garlic. Refrigerate for a few hours, or overnight.
  2. When you're ready to bake, preheat the oven to 425F. Line a rimmed baking sheet with foil. Remove the drumsticks from the marinade and put them on the sheet. Put them into the oven to bake and the marinade into a small saucepan and bring it to a simmer. Cook the marinade for 5 minutes, until the mixture thickens and reduces slightly. Bake the drumsticks for about half an hour, basting with the thickened sauce, until the drumsticks are cooked through. Serves 4.
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Posted in Appetizers, Dips & Sauces, Poultry, Fish & Seafood and tagged , .


    • Hi Zoie, its unfortunate that the sauce did not thicken for you. With this amount of sugar and the very little additonal liquid in the marinade, this should normally thicken nicely. Here’s a solution you could try, mix equal parts water and cornstarch (about 1 to 2 tsp of each), then stir into the sauce, bring it to a boil for about 1 minute. This should do the trick!

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