Curtis Stone Sticky Chicken Drumsticks Recipe
You know a chicken recipe is good when you’re licking your fingers after every bite!Curtis Stone's drumsticks get coated in a thick, glossy sauce that bakes into a sticky, caramelized layer of goodness.I like how the sauce clings to the chicken without sliding off, giving each piece the right balance of sweet and savory.A mix of honey and soy sauce creates the perfect base, but a splash of vinegar is what really makes it pop.Lining the baking sheet with parchment paper keeps cleanup easy and helps prevent any sauce from burning onto the pan.Serving these with a side of steamed rice is a no-brainer, soaking up every last bit of that rich, sticky coating.
Servings: 4
Ingredients
- 2 lbs Chicken Drumsticks
- 1 cup Barbecue Sauce
- 2 tbsp Honey
- 1 tbsp Ginger grated
- 3 cloves Garlic minced
- 1 tsp Sesame Seeds
- 1 tbsp Oil
- 1 tsp Salt
Instructions
- Mix the barbecue sauce, honey, ginger, and garlic in a resealable storage bag to create the marinade.
- Place the drumsticks in the bag, seal it tightly, and toss until thoroughly coated.
- Refrigerate for at least 1 hour or overnight for optimal flavor.
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with heavy-duty foil.
- This helps with easy cleanup and prevents sticking.
- Transfer the marinated drumsticks to the prepared baking sheet.
- Bake in the oven for about 25 minutes, turning occasionally for even cooking.
- Switch to broil mode and cook for an additional 2–3 minutes to achieve a crisp glaze.
- Watch closely to prevent burning.
- Remove from the oven and generously sprinkle with sesame seeds.
- Serve warm for the best taste.