How To Make Sticky Korean Chicken Drumsticks
These drumsticks are coated in a sticky, sweet, and spicy glaze, creating a flavorful and delicious dish.
Serves:
Ingredients
- 8 chicken drumsticks
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, ginger, sesame oil, and black pepper.
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Place the drumsticks in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the drumsticks. Let them marinate for at least 30 minutes, but preferably overnight in the refrigerator.
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Remove the drumsticks from the marinade, reserving the marinade for later. Place the drumsticks on a baking sheet lined with foil or parchment paper.
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Bake the drumsticks for 30-35 minutes, or until cooked through, flipping them halfway through.
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While the drumsticks are baking, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for about 5 minutes, or until the sauce thickens.
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Once the drumsticks are cooked, brush them with the thickened sauce and return them to the oven for an additional 5 minutes, or until the glaze becomes sticky and caramelized.
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Remove the drumsticks from the oven and let them rest for a few minutes. Garnish with green onions and sesame seeds before serving.
Nutrition
- Calories : 430kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 150mg
- Sodium : 1900mg
- Total Carbohydrates : 39g
- Dietary Fiber : 1g
- Sugar : 35g
- Protein : 33g
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