Sticky Asian Drumsticks

This was the soundtrack during dinner: “ummm,” “wow,” “these are good,” accompanied with the sound of licking fingers and smacking lips. In a word, these were yummy. The flavorful sauce coats the drumsticks perfectly, keeping the chicken moist and tender. I prepared a green salad as an appetizer and ate these with rice as the main meal. They would also be great as party food, lined on a tray – just don’t forget the napkins!


2 tablespoons vegetable oil
1 teaspoon Chinese five-spice powder
16 chicken drumsticks (3 pounds)
Salt and freshly ground pepper
3/4 cup hoisin sauce
1/4 cup sweet Asian chile sauce or hot pepper jelly
1/4 cup unseasoned rice vinegar
1/4 cup chicken stock or broth
2 tablespoons minced fresh ginger
2 large garlic cloves
1 teaspoon toasted sesame oil
1 cup toasted sesame seeds (optional)


  1. Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
  2. Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
  3. Transfer the chicken to a bowl and toss with the sauce, until completely coated.
  4. Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
  5. Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.

Serves: 16 drumsticks

Recipe source: Food & Wine 2010

Time: 1 hour

One thought on “Sticky Asian Drumsticks

  1. groundhog.judy April 12, 2011 / 7:21 PM

    I am always looking for new chicken recipes and the drumstick is my favorite cut of chicken. I will be trying this one soon. Thanks.

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