Sticky Baked Chicken Drumsticks Recipes

EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY

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!

SWEET 'N STICKY BAKED CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.
• Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelized and dark in spots, about 30 minutes.
• Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken. Return to the oven for 10 more minutes.
• Place the chicken on a serving platter and sprinkle with the sesame seeds and the chopped parsley.
• Enjoy!

STICKY SOY HONEY BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 220°C/430°F.
• Whisk together the soy sauce, Hoisin, honey, lemon juice, crushed garlic and chilli flakes. Taste and adjust the seasoning by adding more soy, honey or lemon juice.
• Place the chicken in a suitable marinating dish and pour over the marinade. Make sure the chicken is completely covered.
• Cover with plastic wrap and allow to marinade for at least 30 minutes but up to 24 hours in the fridge.
• Transfer the chicken to a sheet pan and spoon over one third of the marinade. Place in the oven and bake for 15-20 minutes until cooked through.
• Pour the remaining marinade into a saucepan and reduce until thick and sticky (the consistency of honey is good).
• Remove the chicken from the oven and switch on the oven's broiler.
• Glaze the chicken then place back in the oven and allow to caramelize for a few minutes. Repeat this a few more times until the chicken is sticky and caramelized.
• Remove from the oven and scatter over sesame seeds and spring onion then serve.

EASY BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a glass baking dish with aluminum foil.
• Spread 1/4 cup of olive oil over the bottom of the prepared baking dish and line up drumsticks on top, alternating directions so that they fit. Top with 1 tablespoon of butter each, on the thick part of the chicken. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
• Bake in the preheated oven for 35 minutes. Cover chicken with remaining olive oil; continue to bake until juices run clear and chicken is no longer pink in the centers, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve.

RAMSAY'S STICKY CHICKEN DRUMSTICKS

Steps:

• Heat the oven to 400°F Lightly oil a large baking dish.
• Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes.
• Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined.
• Take the chicken out of the oven and pour over the glaze, to coat each drumstick.
• Return to the oven and bake for another 20 to 30 minutes, turning several times, until the chicken is tender and nicely glazed. (I do it about every 5 minutes).
• Let the chicken rest for a few minutes before serving.

STICKY CHICKEN DRUMSTICKS

Steps:

• Using a sharp knife, make a couple of cuts into the thickest part of each drumstick.
• Arrange drumsticks in a single layer in a glass or ceramic dish.
• Combine soy sauce, sweet chilli sauce and garlic in a bowl and then rub over chicken.
• Place chicken in the fridge for 30 minutes to marinate.
• Preheat oven to 200C or 180C fan forced.
• Line a baking tray with non-stick baking paper, and transfer drumsticks to the tray.
• Sprinkle chicken with sesame seeds and bake for 40-45 minutes.
• Cool chicken slightly before serving.

SWEET AND STICKY CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.
• Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
• Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.