Sweet and Spicy Sriracha Chicken Drumsticks
These Sweet and Spicy Sriracha Chicken Drumsticks strike a perfect balance between heat and honeyed sweetness. The glaze caramelizes as the drumsticks bake, creating a glossy finish and flavors that cling to the meat. Simple pantry ingredients come together for a weeknight-friendly dish that still feels special enough for guests.
Ingredients
- 2 pounds (about 8) chicken drumsticks, skin on
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Sriracha sauce
- 1 tablespoon rice vinegar
- 2 garlic cloves minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon sesame oil
- 1 pinch red pepper flakes (optional, for extra heat)
- 2 tablespoons toasted sesame seeds
- 2 scallions thinly sliced for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- In a small bowl, whisk together honey, soy sauce, Sriracha, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
- Pat the drumsticks dry with paper towels. This helps the glaze stick and the skin crisp. Place them on the prepared sheet in a single layer.
- Brush half of the glaze over the drumsticks, turning them to coat both sides. Reserve the rest of the glaze for brushing later.
- Bake for 20 minutes. Then flip the drumsticks, brush with the remaining glaze, and return to the oven for another 10–12 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is glossy and caramelized.
- If you like extra color and crackly edges, broil for 1–2 minutes at the end, watching closely so they don’t burn.
- Remove from the oven and let rest a couple of minutes. Sprinkle with toasted sesame seeds and sliced scallions before serving.