Sweet Heat Sticky Chicken Drumettes
These Sweet Heat Sticky Chicken Drumettes are bursting with sweet, spicy, and sticky goodness, perfect for game day or family dinners!
Servings: 4 servings
Ingredients
- 2 pounds chicken drumettes tender and juicy with plenty of skin to crisp up
- 1/2 cup honey for that irresistible sticky sweetness
- 1/4 cup soy sauce use a low-sodium version if preferred
- 2 tablespoons sriracha sauce brings the perfect amount of heat and depth
- 1 tablespoon minced garlic fresh garlic adds pungency and a little bite
- 1 tablespoon minced ginger bright and slightly spicy for balance
- 1 teaspoon sesame oil adds a nutty aroma and richness
- 1/2 teaspoon black pepper just enough to enhance the flavors
- 1 tablespoon sesame seeds for garnish and a subtle crunch
- 2 green onions chopped, fresh and vibrant, sprinkled on top before serving
Instructions
- Pat the chicken drumettes dry with paper towels to help the skin crisp up nicely during cooking. Place them in a large mixing bowl.
- In a separate bowl, whisk together the honey, soy sauce, sriracha, minced garlic, minced ginger, sesame oil, and black pepper until well combined to make the sticky sauce.
- Pour half of the sauce over the chicken drumettes and toss to coat evenly. Let them marinate for at least 30 minutes, or refrigerate for up to 2 hours.
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the drumettes on the rack in a single layer.
- Bake the drumettes for 25-30 minutes, turning halfway, until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
- While the chicken bakes, pour the remaining sauce into a small saucepan. Bring it to a simmer over medium heat and reduce for 5-7 minutes until thick and sticky.
- Transfer the cooked drumettes to a large bowl. Pour the reduced glaze over the hot chicken and toss well to coat. Sprinkle sesame seeds and chopped green onions on top.
- Serve hot as an appetizer or main dish. Enjoy with steamed rice or alongside other favorite dishes.
Equipment
- Large Mixing Bowl
- Baking sheet with wire rack
- Small saucepan
- Tongs
- Meat thermometer
Notes
- Patting the chicken dry before marinating ensures a crispy skin texture.
- Reducing the sauce separately creates a thicker, clingy glaze that coats the drumettes beautifully.
- Using a wire rack on the baking sheet prevents sogginess by allowing air to circulate around the chicken.
- Adjust the heat by using less sriracha or adding cayenne for extra spice.
- Reheat leftovers in a 350°F oven or air fryer to restore crispiness.
