Easy Hoisin Glazed Chicken Drumsticks

Easy Hoisin Glazed Chicken Drumsticks

by Kristen on April 6, 2014

Easy Hoisin Glazed Chicken Drumsticks

This is chicken at its best: sweet, messy, sticky and meant to be eaten with your hands.  That’s the key part here → Eat. With. Your. Hands. ← It’s so much more fun that way.

Growing up my mom used to make the best chicken drumsticks (Shake n’ Bake, anyone?) that my sister and I would devour using our hands as cutlery. We’d slurp up every delicious morsel and then go back for another. And another.

My dad, on the other hand, would insist that my sister and I use a knife and fork, like civilized people. But we were tomboys, not civilized ladies, and the task of getting all the meat off the bone was next to impossible. It was not fun. Not fun at all.

{Ps. Love you, dad, but eating chicken with mom was way more fun! :) }

Easy Hoisin Glazed Chicken Drumsticks

Have I mentioned how sweet and sticky and insanely delicious these hoisin glazed chicken drumsticks are? Oh right, I already told you that. They’re just so good that I need to keep saying it.

The key here, and with all chicken, is to not overcook it.

I highly recommend that you use a meat thermometer every time you cook chicken to avoid over cooking it. {Holy overboard with the bold type! I just wanted to stress how important I think this is. }

The baking time I’ve listed here is much less than most other baked chicken drumstick recipes, but I find that chicken drumsticks take a much shorter time to cook than most recipes indicate. The ‘looking for pink test’ is not reliable when you’re cooking drumsticks as dark meat often looks pink even when fully cooked. To avoid dry, overcooked chicken please please please always check the temperature of your chicken as you are cooking it. I bet you’ll be surprised at how much less time chicken takes to cook than most recipes say. {And how much juicier your chicken will be when you don’t accidentally overcook it.}

To test if your chicken is done insert an instant read meat thermometer into the thickest part of the chicken, making sure to avoid the bone. When the thermometer reads 165 degrees Fahrenheit the chicken is fully cooked.

Easy Hoisin Glazed Chicken Drumsticks

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5.0 from 2 reviews
Easy Hoisin Glazed Chicken Drumsticks
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ cup hoisin sauce*
  • 3 garlic cloves, finely minced or grated on a fine microplane
  • 1 teaspoon soy sauce
  • ½ teaspoon garlic chili sauce or sriracha
  • ½ teaspoon rice vinegar (or substitute apple cider vinegar)
  • 2 tablespoons water
  • 8 chicken drumsticks (I like them with the skin on but skinless will work too)
Instructions
  1. Preheat the oven to 420.
  2. In a small bowl whisk together the hoisin sauce, garlic, soy sauce, garlic chili sauce or sriracha, rice vinegar and water.
  3. Lay the chicken drumsticks in a single layer in a small baking dish. Pour the sauce over top.
  4. Bake in the preheated oven for 20-25 minutes, or until the thickest part of the meat reaches an internal temperature of 165 degrees. Broil the chicken during the last 5 minutes to crisp and brown the skin.
Notes
If eating gluten-free is important to you make sure to check the label on the hoisin sauce you buy. Most, but not all, are gluten free.

 

A few other finger lickin’ good chicken recipes:

Sweet and Sour Sriracha Chicken

 

Honey Garlic Baked Chicken

Sweet and Sticky Honey Garlic Chicken

Sesame Ginger Baked Chicken

Sesame Ginger Baked Chicken

Healthy Baked Chicken Nuggets with Honey Mayo Sauce

Healthy Baked Chicken Nuggets with Honey Mayo Sauce

 

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{ 3 comments… read them below or add one }

Judit + Corina @Wine Dine

Kristen, these sticky drumsticks look PERFECT! Thank you for the tip and the next time cooking drumsticks we will use a meat thermometer :)
J+C

Reply

Judit + Corina @Wine Dine

Kristen, these sticky drumsticks look PERFECT! Thank you for the tip and the next time cooking drumsticks we will use a meat thermometer :)
J+C

Reply

Kristen

You’re so welcome! Hope you love them as much as I do :)

Reply

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