I live in cycles. I go on kicks where all I want to do for months is bake. Sometimes I’m just in to canning. Right now I’m into meat. Maybe my body is protesting the way I pretty much ignored the concept of protein during various baking binges, or perhaps there’s something about spring that makes me want to eat cute little animals, but I’ve just been cooking way more meat than I usually do.


I’ve been seeing a lot of sticky, Asian-inspired drumsticks floating around the blogosphere lately, and was craving some sticky, sweet & spicy drumsticks of my own. So instead of going Asian with all the soy and whatnot, I went Sriracha. The spicy Sriracha mixes with the brown sugar and honey to create a thick, sticky coating on the drumsticks and, let me tell you, the drumsticks did not last long out of the oven. I really meant to save one for my neighbor to try, I swear I did, but somehow none of the drumsticks survived the night. We’ll just refer to that evening and the Night of the Drumsticks Massacre.


Sticky Sriracha Drumsticks
Prep time
Cook time
Total time
Recipe By:
Recipe Type: Poultry
Serves: 2
  • 5 Chicken Drumsticks
  • 3 Tbsp Sriracha
  • 2 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Honey
  • 3 cloves Garlic, minced
  • 1 tsp Ginger Juice
  • 1 tsp Salt
  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil and set a wire rack inside.
  2. Rinse the chicken and towel dry, setting the chicken aside to completely air dry while making the sauce.
  3. Combine the rest of the ingredients in a small sauce pan and bring just to a simmer, stirring frequently. Let the sauce cool down.
  4. Just before cooking, thickly baste each drumstick with the sauce, leaving enough sauce for a second baste later on.
  5. Set the drumsticks on the wire rack and bake them in the middle of the oven for approximately 25 minutes. If it looks like the sauce is starting to burn, move the drumsticks to the bottom third of the oven.
  6. After that 25 minutes, give the drumsticks a second coat of sauce and return them to cook for another 10 minutes. Baste them with the remaining sauce and then cook for another five minutes.
  7. At this point the chicken should be at least 160 degrees F and ready to come out of the oven. If the chicken hasn't reached 160 degrees for some reason, pop it back in until it reaches that temperature.
  8. The sauce with be sticky and hot, so take care of your fingers and let the drumsticks rest for a few minutes before digging in.
You can make ginger juice by finely chopping up fresh ginger and squeezing the juice out of it.


I think this looks like that one drumstick is trying to take a bite out of the others. It makes me giggle.