Baked Chicken Drumsticks
This Baked Chicken Drumstick Recipe is a sweet and spicy one! Sticky and addictive, these baked drumsticks are perfect for parties and mid-week meals!
Spicy Sweet Chicken Drumsticks
These Sweet and Spicy Baked Chicken Drumsticks are addictively delicious. Sweet and sticky. Crispy and tender. Spicy, savory, and popping with ginger and garlic flavor.
Our Drumstick Recipe is loaded with zesty Asian flavor and a kick of fiery heat.
It’s a MUST-MAKE chicken drumsticks recipe. Perfect for holiday parties, neighborhood potlucks, and game nights because you can prepare a TON of drumsticks at once, and they are so inexpensive to buy. You can’t go wrong with these baked drumsticks!
What Ingredients You Will Need For This Dish
- Bone-In Chicken Drumsticks
- Flour – all-purpose or GF baking mix
- Cornstarch
- Salt
- Pineapple Juice
- Brown Sugar
- Soy Sauce
- Rice Vinegar
- Grated Fresh Ginger
- Minced Garlic Cloves
- Sriracha Sauce
How To Bake Chicken Drumsticks
Preheat the oven to 450 degrees F. Line two rimmed baking sheet pan with aluminum foil, spray with non-stick cooking spray, and set aside.
Mix the flour, cornstarch, and salt together in a large bowl. Using paper towels, pat dry each drumstick and roll them in the flour mixture for a light dusting. Then lay them out on the baking sheets, evenly spaced.
Bake the drumsticks for 30 minutes, flipping once.
In the meantime, pour the pineapple juice and all remaining ingredients into a sauce pot. (If you are sensitive to heat, add 1/4 cup Sriracha; if you really like spicy food, add 1/2 cup.) Bring the sauce to a boil, reduce the heat, and simmer for 30 minutes.
Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven, uncovered.
Bake the chicken legs for another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated. Serve warm.
See the Recipe Card Below for How to Bake Chicken Drumsticks. Enjoy!
Frequently Asked Questions
How long do leftovers last?
You can store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
What side dish can I pair with this recipe?
The sticky glaze goes with most of your favorite side dish recipes… dishes you would pair with regular chicken breast recipe. For example, melted butter mashed potatoes, chopped salad, or green beans, and other vegetables. You serve it with irresistible Asian side dishes like 9 layer Asian salad, sweet and spicy roasted broccolini, kung pao brussels sprouts, or hibachi fried rice!
What do I do if my sauce is runny?
Make sure not to cover your chicken with foil. It will steam the chicken making it hard for the glaze to stick. (This is a no-cover recipe.) Also, don’t skimp on the simmer time for the glaze. This will reduce the glaze to the right consistency.
Can I add other spices to the glaze?
No other spices are needed to create a bold spicy-sweet flavor. However, if you love to experiment with spices, consider adding smoked paprika, black pepper, onion powder, or dried herbs.
Other chicken recipes you might like:
- Kung Pao Chicken Skewers
- Thai Chicken Satay with Peanut Sauce
- Buffalo Chicken Mac and Cheese
- Honey Sesame Chicken
- Oven Fried Chicken
- Lemon Rosemary Basil Chicken
- Chicken Cordon Bleu
- Goat Cheese Stuffed Chicken
- Chicken Soup In The Crockpot
- Crispy Baked Garlic Parmesan Chicken Wings
- Air fryer Chicken Drumsticks or Chicken Thighs by The Big Mans World
Check the recipe card below for the prep time, total time, and nutrition information including calories, carbohydrates, protein, sodium, and fiber percentages. Also make sure to share this recipe on Facebook, Instagram, and Pinterest.
Spicy-Sweet Baked Chicken Drumsticks Recipe
Ingredients
- 20 chicken drumsticks
- 1/3 cup flour (any variety for GF)
- 3 tablespoons cornstarch
- 1 tablespoon salt
- 3 1/2 cups pineapple juice
- 1 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons fresh grated ginger
- 3 cloves garlic, minced
- 1/4-1/2 cup Sriracha sauce
Instructions
- Preheat the oven to 450 degrees F. Line two rimmed baking sheets with foil, spray with non-stick cooking spray, and set aside.
- Mix the flour, corn starch, and salt together in a bowl. Using paper towels, dry each drumstick and roll them in the flour mixture for a light dusting. Then lay them out on the baking sheets, evenly spaced.
- Bake the drumsticks for 30 minutes, flipping once.
- In the meantime, pour the pineapple juice and all remaining ingredients in a sauce pot. (If you are sensitive to heat, add 1/4 cup Sriracha; if you really like spicy food, add 1/2 cup.) Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.
- Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven, uncovered.
- Bake another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated. Serve warm.
I’ve made this recipe for my employers many times and it’s always a hit!
Anxious to try this as it sounds awesome. We have chicken drumsticks at least once or twice a week and other chicken meals besides. I fix them in the pressure oven and OMG to die for. Like you say they are such a cheap meal and we found the ones at Sams Club are so huge and try to buy them there. Usually pick up 3-4 packs and skin and divide up and vacuum seal and freeze them so always have on hand. Sometimes it is good to get a new idea and this sounds like a real keeper, thanks and to all the great comments
I used to cook with drumsticks a lot but never ever my baked drumsticks looked so mouth-watering! Saving this recipe! :)
FYI The femur is in the thigh so how about Tantalizing Tibias or fiery fibulas ? I have the same dark side love the names if not the anatomy
Looks delicious! the only thing is, my husband cannot handle anything hot, so is it alright if I leave out the heat in this recipe?
Ok those look amazing!
Looks and sounds delicious. Love spicy chicken. Thanks for sharing.
simon
Just tried this recipe and it was AMAZING!!! The flour/cornflour/salt coating really is the trick to making this chicken delicious to the bone. Pro-tip: I brined my chicken for two hours in salty water and I think it just added to the juiciness. Anyways, this one has definitely made to my recipe box. Thanks!!!