Sticky, Spicy Chicken Drumsticks

5 from 1 vote

This stand out Chinese Sticky, Spicy Chicken is another better-than-takeout recipe you will be making over and over again!

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Main Dish

Cuisine: Chinese

Servings: drumsticks

Calories: 174.8kcal

Author: Carolyn Hetke

Ingredients

2 lbs chicken drumsticks (about 10 drumsticks) see Note 1
½ cup almond milk or 2 % milk, other non-dairy milk
½ cup flour (or cornstarch for gluten free)

Sauce

½ tablespoon sesame oil
⅓ cup maple syrup (or honey)
⅓ cup soy sauce
3 Tbsps apple cider vinegar
1 ½ teaspoon siracha sauce (or to taste if you want more heat)
3 cloves garlic minced
1 ½ tablespoon corn starch
4 ½ Tbsps water
green onions optional garnishes
toasted sesame seeds optional garnishes

Instructions

Preheat oven to 400 degrees. Line a sheet pan with parchment paper and lightly coat with cooking spray or coconut oil.
Dredge each drumstick in milk and then flour to coat. Arrange on sheet pan. Do not crowd.
Bake in hot oven 35-40 minutes.
While chicken is baking, make the sauce. Mix sesame oil, maple syrup, soy sauce, apple cider vinegar, siracha and garlic in a small sauce pan. Cook over medium, low heat about 10 minutes, stirring often.
Add water to cornstarch to form a paste. Add to the sauce. Cook another 5 minutes or so, stirring until sauce boils and thickens.
Toss the hot drumsticks in half the sauce when they come out of the oven. (Use as much as you need to give you good coverage.) Serve any remaining sauce on the side.

Notes

Can substitute chicken wings. If using thighs, you will need to bake at 350 degrees until they reach 165 internal temperature.

Wine Pairing

The sweetness of Asian cooking makes pairing a bit difficult. My go-to is an off-dry Riesling, Gewurztraminer, or Pinot Gris. Off-dry is the operative word here, so an off-dry Rose or Sparkling could work too

Nutrition