Sticky Asian Drumsticks Recipes

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BETTY'S EXTRA STICKY ASIAN DRUMSTICKS



Betty's extra sticky Asian drumsticks image

Sticky, sweet and salty - you're going to need serviettes for these. I discovered cooking caramel from a Malaysian friend a few years ago and am converted. Be sure to stay away from metal bowls when marinating. These are best when marinated overnight, but can be marinated the morning of preparation. Be sure to let these cool...

Provided by Betty Bramanis

Categories     Chicken

Time 8h50m

Number Of Ingredients 6

4 pounds chicken legs (about 2 kilos)
1 dessertspoon of minced garlic
1 dessertspoon of minced ginger
1/3 cup ketchup manis (sweet soy sauce)
1/3 cup soy sauce
1/3 cup cooking caramel (asian style and can be found in asian food stores), can be swapped for molasses

Steps:

  • 1. Mix the marinade ingredients in a bowl and set aside. Place the chicken in either a large zip lock bag (a sturdy one) or a ceramic or glass bowl (no metal please).
  • 2. Pour the marinade over and toss to coat all the legs. Refrigerate for at least 8 hours - over night is best.
  • 3. Place the legs and marinade in a large baking tray and sort them out into a single layer. Bake at 350oF/170oC for 45 - 55 minutes turning once half way.
  • 4. Remove from the oven and cool for 20 - 30 minutes. This thickens up the marinade making them extra sticky. Serve with assorted salads, steamed veggies, fried rice or whatever you like.
  • 5. These are fabulous cold (and taken to a BBQ or lunch style pot luck). Be sure to keep them cool so you don't run the risk of food poisoning.

STICKY ASIAN DRUMSTICKS RECIPE - (4.5/5)



Sticky Asian Drumsticks Recipe - (4.5/5) image

Provided by á-25181

Number Of Ingredients 9

2.5 pounds chicken drumsticks, about 7
1/4 cup honey
1/4 cup hoisin sauce
2 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon Sriracha
1 clove garlic, minced
1 tablespoon sesame seeds
1 teaspoon grated fresh ginger

Steps:

  • Make the marinade by combining honey, hoisin, soy sauce, rice vinegar, Sriracha, garlic, sesame seeds, and grated ginger: Marinate the chicken in this mixture for at least 3 hours, tossing it every hour or so to make sure all sides get coated. Preheat the oven to 400°F. Set a wire rack over a baking sheet. Place the chicken on the wire rack, and bake for 20 minutes. Cook the chicken 15 minutes more, taking the chicken out and basting with the marinade every 5 minutes. Make sure to cook the chicken for a few minutes after the last round of basting, to cook off the bacteria in the marinade. Serve and enjoy!

EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY



Easy Sticky Chicken Drumsticks Recipe by Tasty image

Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

12 chicken drumsticks
6 cloves garlic, crushed
3 tablespoons ginger
1 red chili
3 tablespoons honey
½ cup soy sauce
sesame seed
spring onion

Steps:

  • In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
  • Mix in the chicken drumsticks.
  • Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
  • Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
  • Remove from the pan and pour in the marinade.
  • Bring to a boil and stir, until the marinade is thick and resembles a sauce.
  • Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
  • Garnish with sesame seeds and spring onions.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams

STICKY ASIAN BBQ CHICKEN DRUMSTICKS



STICKY ASIAN BBQ CHICKEN DRUMSTICKS image

Categories     Chicken     Bake     Fry     Quick & Easy

Yield 4 people

Number Of Ingredients 12

1 cup Bonne Maman Golden Plum Mirabelle Preserves
4 cloves garlic, minced
1/2 cup soy sauce
1/2 cup hoisin sauce
1 tablespoon Worcestershire sauce
3 tablespoons sesame oil
1 teaspoon ground dried ginger
4 tablespoons sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
2 teaspoons dijon mustard
pepper, to taste

Steps:

  • Pour 1 1/2 inches oil into a deep cast iron skillet or large pot and preheat oil to 350 degrees. In a small saucepan, combine all ingredients for Asian BBQ sauce. Cook over medium heat until it simmers lightly and dissolve the sugar. Reduce heat to low. Rinse chicken drumsticks in water and pat dry with paper towels. You want the chicken to be very dry! Sprinkle with salt and pepper on all sides. Place half the chicken into the hot oil and cook 8 minutes per side or until browned and chicken registers 165 degrees internally with a thermometer. Remove to paper towel lined plate and cook the other half of the chicken. Preheat oven to 350 degrees. Once all the chicken is cooked, place into large bowl and toss with half the prepared BBQ sauce. Place coated drumsticks onto parchment paper lined baking sheets and spoon over any remaining sauce from the bottom of the bowl. Bake 8-10 minutes or until browned and caramelized. Remove from oven, sprinkle with sesame seeds if desired and serve with remaining BBQ sauce from the pot. Delicious with steamed veggies and rice, or just by themselves.

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