Drumsticks are way under appreciated. You can basically eat them like oversized chicken wings, and they sell for about a quarter of the price per pound. I like to keep a few pounds of drumsticks in my freezer at all times. Whenever the store has them on sale for less than $1 / lb, I stock up.
For this recipe, I used a honey soy glaze. You could totally use this preparation with another sauce, like my sweet and tangy barbecue sauce, but you want to make sure that you have a sauce with a fair amount of sugar in it. The sugar caramelizes under the high heat and is what gives the chicken its super sticky, slightly crispy exterior.
sticky honey soy chicken drumsticks
- 2 lbs chicken drumsticks, (about 7 or 8 pieces)
- 3/8 c vegetable oil, plus more for coating chicken
- salt and pepper
- 3/8 c low sodium soy sauce
- 3/4 c honey
- 2 T ketchup
- 1 t garlic powder
- 1 t ground ginger
- 1/2 t pepper
Pat chicken dry with paper towels. Season with salt and pepper. Set aside.
In a small bowl, whisk together 3/8 c vegetable oil, soy sauce, honey, ketchup, garlic powder, ground ginger, and pepper. Transfer to a sauce pan, and heat over medium heat. Once the sauce starts to bubble, lower the heat slightly to medium-low. Cook until reduced to a sticky sauce while stirring frequently. Make sure that you keep your eye on this sauce, it can bubble over quickly!
Lightly coat the chicken with vegetable oil, and arrange in your cast iron skillet, or a baking sheet lined with aluminum foil, with the skin side facing down. Brush with the honey soy sauce. Bake under the broiler for 6 minutes, brush with more sauce, and bake for another 6 minutes.
Remove the skillet from the oven and flip the drumsticks. Brush with more sauce. Bake under the broiler for another 6 minutes, brush with more sauce, and bake for an additional 6 minutes. Serve immediately.
tools I used: