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Sticky Glazed Chicken Drumsticks
Lick your fingers OH. SO. GOOD!
These sticky drumsticks hit all THE spots!
Sweet, salty, tangy, sticky, crispy, and just a little bit spicy.
Grab some drumsticks when they’re on sale and make a few batches of these for your crew!
I like to serve these with a side of rice and steamed broccoli for a quick dinner, OR simply chop up raw veggies like celery, carrots, bell peppers, and broccoli and serve these glazed drumsticks for a Game Day snack spread!
“These were amazing and Peter asked me to make every day (barely any hot sauce on kids glaze) as for health… there is a lot of honey lol but soo yummy and most of the chicken fat drains out since it’s raised up from the pan.” -Alexandra
“Making this right now ~ the sauce is so delicious.” -Donna Marie
“Made these last night. Kinda reminds me a little like general Tso’s sauce. Just a bit healthier though!”
“Goodness! You are the recipe whisperer! Thank you for sharing yet another masterpiece! These were PHENOMENAL!”
“The fact that I already have all the ingredients makes it easier to eat healthy!! No fancy ingredients and it’s just as good as the crappy stuff! : @cleanfoodcrush“
-MellissaMakes 4 servings
- 12-14 chicken wing drumsticks (about 2 lbs.)
- 2 tsps baking powder, or potato starch
- 1 tsp sea salt
- 1/2 tsp white pepper, or freshly ground black pepper
- 1 Tbsp sesame seeds, to garnish
- 1 green onion, thinly sliced
Sticky honey glaze:
- 1/2 cup raw honey
- 2-3 Tbsps hot sauce of choice, to taste
- 2 Tbsp coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 1 Tbsp sesame oil, or avocado oil
- 1 tsp garlic powder
Preheat your oven to 375 degrees f. and place a rack over a large roasting pan. Pour about 1 cup of water into the roasting pan. Alternatively, you could heat up your outdoor grill to 375 degrees, spray the grates and BBQ these using the same instructions below, and watching them very closely throughout the process. In a small bowl whisk all glaze ingredients together really well. Set aside. Pat your drumsticks dry with paper towels and sprinkle with sea salt, pepper, and baking powder, then toss well to coat.Arrange the chicken onto your prepared roasting tray/rack (suspended above the water on grates as shown) then roast for about 35 minutes, flipping them halfway through.You’ll know when they’re done, as juices run clear and the skin is golden and crispy. Remove from the oven and brush them with your glaze, then place back into the heated oven for just 1-2 minutes.
Repeat this process several times for the next 5-6 minutes so that they get 3 layers of this delicious glaze.Sprinkle the drumsticks with sesame seeds and green onions and serve with any remaining untouched sauce (sauce shouldn’t touch raw chicken)