Asian Style Sticky Chicken Drumsticks

With the holidays fast approaching, let me repharse that, with the holidays here, it’s time to start planning. Planning what, you might ask? What appetizers you’re going to be serving on Christmas Eve, Christmas Day, New Years Eve and New Years Day. Buffalo Style Chicken Wings are the norm at most parties but to be honest we prefer chicken drumsticks. First off, chicken drumsticks have a lot more meat on them and less skin or no skin at all. Plus, they’re much easier to eat. Don’t get me wrong, We love Franks Red Hot Buffalo Chicken Dip but just not wings. Sorry all you wing fans:(

asian style

Many Different Recipes

There are as many different recipes for Asian Style Sticky Drumsticks as there are recipes for All of the recipes have three basic components to them. Soy sauce, brown sugar and chicken drumsticks or wings. After that, any combination of ingredients can be used. Some recipes call for marinating the chicken anywhere from one hour up to 24 hours, other recipes do not call for marinating at all. We like to marinate the chicken drumsticks for several hours. Long enough for the spices to penetrate the meat and to allow the soy sauce and brown sugar to work they’re magic. Not only do these two simple ingredients tenderize the meat, when allowed to hang out in the oven, the brown sugar and soy sauce transforms into a sticky, slightly salty, sweet sauce.
asian style


Chicken Recipes on Tap: Glazed Honey Soy Lime Chicken ThighsChicken Thighs in Creamy Sun-Dried Tomato Sauce, and Fried Chicken and Waffles

asian style


Asian Style Drumsticks

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  • 3 lbs Drumsticks
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon each ground ginger, dry mustard, chili powder
  • 3 tablespoons finely diced crystallized ginger
  • 1 teaspoon black pepper
  • 1/3 cup honey, optional
  • 2 tablespoons sesame oil
  • juice from one lemon


  • Combine all the ingredients, except the for the chicken, in a small bowl and whisk together.
  • Pour marinade in a large resealable baggie. Place chicken into the baggie. Place baggie in a large glass bowl. (to catch any drips)
  • Refrigerate for at least one hour and up to 24 hours, being sure to turn half way through to marinate evenly.
  • Take the chicken out of the refrigerator and let stand at room temperature for 30 mins.
  • Preheat oven to 350° Pour chicken and marinade into a large roaster pan. Cover tightly with aluminum foil. Bake for 2 1/2 to 3 hours.
  • Remove the chicken from roaster, garnish with sesame seeds and serve.
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This recipe is made with La Choy

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