Perfectly Sticky Drumsticks are an all year round pleasure for me. They are so full of flavour and can be baked, grilled and put on the bbq. I have used this marinade for chicken drumsticks, Chicken breasts, pork and also lamb. The easiest part is to make it in advance for the following day.

Perfectly Sticky Drumsticks

This marinade turns normal drumsticks into a flavour burst.

4.32 from 171 votes

Course: BBQ, Main Dish, Marinade, Side Dish, Snack

Cuisine: American

Keyword: Bake, Chicken, Marinade, Spice

Prep Time: 10

Cook Time: 35

Marinade: 1

Total Time: 1 45

Servings: People

Calories: 400kcal

Using a large mixing bowl, combine all of the marinade ingredients and stir well.
4 tbsp dark soy sauce, 3 cloves garlic, 3 tbsp dark brown sugar, 3 tbsp tomato ketchup, 2 ½ tbsp runny honey, 2 tsp tomato puree, 2 pinch chili flake
Add the chicken drumsticks and with your hands or a large spoon massage the marinade into the chicken.
10 large chicken drumsticks
Cover tightly with plastic wrap/clingfilm and place in the fridge for at least an hour. However, I make it the night before, so the flavours have time to explode.
Before you start to cook, preheat the oven to 200C/390F/Gas Mark 6.
Remove the chicken from the fridge so it has a chance to reach room temperature prior to cooking.
Place the chicken on a baking tray and cook for 40 – 45 minutes or until fully cooked with no pink meat. Rotate the chicken after 20 minutes.

If you’re grilling then turn to high and place the drumsticks on wire grate in a tray and cook for 25 – 30 minutes rotating frequently. Make sure they are fully cooked, and the internal temperature is above 180C.

To bbq is pretty much the same as grilling except I brush any left-over marinade over the chicken to keep them lovely and moist. Check for any pink meat in the thickest part of one of the drumsticks.