Sticky Chicken Drumsticks

4.20 from 5 votes

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Sticky Chicken Drumsticks are gorgeously delicious. They belong in the chicken drumstick recipes hall of fame because they are THAT good!

Chicken Drumsticks

For these sweet and spicy {and STICKY!} Asian BBQ Drumsticks, I fried up some chicken, made a bbq sauce with the Bonne Maman Golden Plum Mirabelle Preserves, glazed these bad boys like there was no tomorrow and baked it right on there until brown and sticky. They were perfection and I ate most of them before my husband and daughter got home from running errands one evening. I’m nice like that.

Anyways, you must make these because they are uber yummy and the pinnacle of umami. I just wanted to use the word Umami.

But they are amazing and should be made for your next party, football game or dinner party. Easy enough for every day, but special enough for company. The printable is below.

Chicken Drumsticks

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Chicken Drumsticks
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4.20 from 5 votes

Sticky Chicken Drumsticks

Sticky Chicken Drumsticks are gorgeously delicious. They belong in the chicken drumstick recipes hall of fame because they are THAT good!
servings 4 servings
Prep Time 15 minutes
Cook Time 25 minutes


For the Asian BBQ Sauce-

For the Chicken-

  • 10 chicken drumsticks about 4 lbs
  • salt and pepper to taste
  • oil for frying {peanut, canola or vegetable oil}
  • sesame seeds for garnish


  • Pour 1 1/2 inches oil into a deep cast iron skillet or large pot and preheat oil to 350 degrees.
  • In a small saucepan, combine all ingredients for Asian BBQ sauce. Cook over medium heat until it simmers lightly and dissolve the sugar. Reduce heat to low.
  • Rinse chicken drumsticks in water and pat dry with paper towels. You want the chicken to be very dry! Sprinkle with salt and pepper on all sides. Place half the chicken into the hot oil and cook 8 minutes per side or until browned and chicken registers 165 degrees internally with a thermometer. Remove to paper towel lined plate and cook the other half of the chicken. Preheat oven to 350 degrees. Once all the chicken is cooked, place into large bowl and toss with half the prepared BBQ sauce. Place coated drumsticks onto parchment paper lined baking sheets and spoon over any remaining sauce from the bottom of the bowl. Bake 8-10 minutes or until browned and caramelized. Remove from oven, sprinkle with sesame seeds if desired and serve with remaining BBQ sauce from the pot.
  • Delicious with steamed veggies and rice, or just by themselves.


Calories: 782kcal | Carbohydrates: 90g | Protein: 38g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 175mg | Sodium: 2474mg | Potassium: 635mg | Fiber: 2g | Sugar: 63g | Vitamin A: 160IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 3mg
Course: Appetizer, Dinner
Cuisine: Asian
Keyword: chicken legs, sticky

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315 Responses
  1. Patricia

    Yummm! Ii do love and use Bonne Maman Jams and Preserves and have used them for several years. The fig makes a great Fig Chutney sauce for pork. I have used plum jam for pork and chicken. Marmalade makes a fantastic grill bbq sauce on chicken.
    Thanks for the op to stock the pantry with some Bonne Maman Jams.

  2. Katie Lynn

    hmmmmm….on a scale from one to ten? I think jam is about a 7. A 9 if it’s homemade. But then again I’ve never had Bonne Maman, so maybe they’ll change my mind…

  3. Peggy

    oH honey you had me at the sticky asian drumsticks!!! My mouth is watering just looking at them… seriously!

    jam lover here… 12 on a scale of 1 to 10. 🙂 especially the nummy gourmet stuff!!