Sticky Chicken Drumsticks in Chinese Plum Sauce Recipe

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Slathered in probably the most unimaginable Chinese language Plum Sauce, these Sticky Chicken Drumsticks are completely and totally irresistible. Whether or not you’re 7 or 70 – and everybody in between! Tremendous easy to make with only a handful of components, plus it doesn’t even want marinating time!

In the present day’s recipe is introduced into this world with many because of Fountain Sauces, with out whom these gloriously sticky chicken drumsticks with probably the most unimaginable Chinese language Plum Sauce glaze won’t have been found and we could have endlessly been disadvantaged.

Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! www.recipetineats.com

Some days, nothing goes proper.

And different days, every little thing simply works. Such was the day once I went to create a recipe utilizing Fountain Plum Sauce. Often once I create a recipe from scratch for the primary time, I gained’t plan to {photograph} it as a result of I assume the recipe will want tweaking. However the second I took these sticky, sticky drumsticks out of the oven, they have been every little thing I envisioned them to be.

Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! www.recipetineats.com
Fountain-Plum-Sauce

The aromatic odor of plums. Candy with a contact of tartness. Golden brown and oh-so-sticky. And that second if you seize a type of sticky chicken drumsticks (knife and fork?? What’s that?) and also you chunk into the tender juicy chicken flesh and get that glaze throughout your mouth face…

Now THAT is the form of meals I’m all about!!!

Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! www.recipetineats.com

So what did I do? Properly, it will come as no shock to common readers and my buddies who know me so properly…. in my pleasure (and never eager to lose my mojo), I dashed out to the shop, bought extra drumsticks and made it once more. Simply to verify – and to take pictures.

Yup, simply pretty much as good as Batch #1.


Extra chicken drumstick recipes

  • Honey Mustard Drumsticks

  • 5 Ingredient Sticky Stovetop Balsamic Drumsticks

  • Jamaican Jerk Drumsticks

  • Greek Chicken – very best made with drumsticks as a substitute of thighs

  • Baked Chicken and Rice – make this with drumsticks as a substitute of bone in thighs!

Serve these on the aspect!

  • Fried Rice, Coconut Rice or Coconut Lime Rice

  • Steamed Jasmine rice or Coconut Rice

  • Crunchy Asian Slaw on the aspect – nice all rounder Asian salad that goes with all Asian meals

  • Asian Sesame Dressing for any contemporary salad or steamed greens

  • Asian Mushroom Ramen Noodles – one other nice all rounder!

Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! www.recipetineats.com

 

Sticky Chicken Drumsticks in Chinese Plum Sauce Recipe

Sticky Chicken Drumsticks in Chinese Plum Sauce Recipe

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 568 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1.2kg / 2.4lb large chicken drumsticks (8 drumsticks)
  • 3/4 cup / 185ml Fountain Plum Sauce (Note 1)
  • 1/3 cup brown sugar (can reduce to 1/4 cup)
  • 1/4 cup soy sauce (all purpose or light, not dark soy sauce)
  • 2 tbsp Hoisin Sauce
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, minced
  • 1/2 tsp Chinese Five Spice Powder (Note 2)
  • Sesame seeds
  • Finely chopped scallions

Instructions

  1. Place Marinade ingredients in a ziplock bag (or bowl) and mix. Add chicken and massage to coat in the Marinade. Refrigerate for 1 hour (see Note 3 for skipping this).
  2. Preheat oven to 180C/350F (all types).
  3. Line a tray with baking paper / parchment paper (or foil then spray with oil).
  4. Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.
  5. Bake chicken for 20 minutes.
  6. Remove from oven. Spoon / slather / brush with reserve marinade (generously!) (Note 4). Bake for 10 minutes.
  7. Remove from oven and TURN chicken. Baste again using tray juices and reserved marinade. Bake for 10 minutes.
  8. Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.
  9. Remove chicken from oven and scrape/brush tray juices onto chicken (don’t waste free flavour!).
  10. Sprinkle with sesame seeds and shallots/scallions if using. I served it with rice and steamed broccolini.

Notes

1. I created this recipe especially for Fountain Plum Sauce which is sold at all major supermarkets in Australia (Woolies, Coles) for the bargain price of around $2.50. If you are in Australia, I urge you to use Fountain Plum Sauce because I can confidently guarantee that you will be in sticky Plum Sauce heaven and what you taste is how it is supposed to be. However, if you are unable to find it, then it can be substituted with other Plum Sauces.
2. Chinese Five Spice Powder is a mix of (5!) spices that can be found at supermarkets in the spice section. It costs the same as other standard spices. It’s fabulous!
3. In all honesty, the glaze is so tasty that if you slather it on generously at the end when it has finished cooking using the tray juices, you can skip the marinating.
The alternative to infuse flavour into the flesh is to cut 2 shallow gashes on each side of each drumstick (i.e. 4 in total) then add to the marinade. Then proceed with the recipe. Make sure you baste well!
4. If using a brush, kind of DAB the marinade on, not brush it, that way you get more on the chicken. If using a spoon, spoon it down the centre of the drumstick then use the back of the spoon to spread it on the sides. Don’t forget to use all those tray juices around and under the chicken – they are the BEST!
 
5. Make ahead /freezing: To prepare ahead, pop the marinade + chicken in a ziplock bag and freeze straightaway. Then as it thaws in the fridge, the chicken will marinate. The marinade will be more watery (from ice + salt extracting liquid from chicken due to longer time in marinade) so just be very generous with the basting so you end up with that nice sticky finish. 
Though I haven’t tried it, I am sure the cooked drumsticks will be great for freezing and reheating because drumsticks are a juicy cut. Scrape any remaining juices on the tray into the container/bag with the chicken then freeze. To reheat, thaw then microwave. 
6. Nutrition per serving, 2 drumsticks per serving. The calories are higher than it should be because it doesn’t take into account any of the chicken fat that is rendered out during baking.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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