Sticky Sticks

Drumsticks, that is.

I’d sent Beloved to the freezer in the garage to bring back a whole chicken I was going to roast, but he found what he thought was a package of chicken thighs buried in the back.  I thawed them, but was afraid they were going to be freezer burned – if they were, I was going to throw them in the crock pot and make some chicken stock with them, then feed the meat to the dog.  (As an aside, I really need to blog about how Scooter is doing on his new diet.)

Much to both our surprise, not only were the thighs not freezer burned, they weren’t thighs – they were drumsticks.  Exactly six of them, which is exactly enough to feed the three of us.

I have a couple of good chicken leg recipes here already, but didn’t have the ingredients for either on hand (plus both call for marinating the chicken), and I didn’t want to just roast them, so I grabbed a glaze recipe for Asian-flavored chicken wings, tweaked it, and called it good.

Beloved and The Young One called them “delicious.”

Note:  These probably would be great grilled, as well – just baste the chicken with the sauce while it’s grilling.  Next time I may add a pinch of red pepper flakes to give them a little kick.  Also, not all of the glaze will stick to the chicken – a good bit was still on the pan – so the carb counts are probably over-stated.

Sticky Sticks
Sticky Sticks
Serves: 3
  • 2 tablespoons olive oil
  • 6 chicken drumsticks
  • salt and freshly-ground black pepper
  • 3 tablespoons honey
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons gluten-free tamari or soy sauce
  • juice of 1/2 lemon
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  1. Heat the oven to 400°F. Season the drumsticks with salt and pepper and arrange in a single layer on a foil-lined baking sheet. Drizzle the olive oil over the chicken and bake for 20 minutes.
  2. While the chicken is in the oven, whisk together the honey, fish sauce, tamari, lemon juice, rice wine vinegar and sesame oil in a small bowl until well-blended.
  3. Remove the chicken from the oven and drizzle the glaze over each drumstick, turning them to evenly coat. Return to the oven and bake for another 20 to 30 minutes, turning several times, until the chicken is tender and nicely glazed.
  4. Allow the chicken rest for a few minutes before serving.
  5. Nutrition (per serving): 321 calories, 19.7g total fat, 71.3mg cholesterol, 1004.9mg sodium, 308.3mg potassium, 22.8g carbohydrates, <1g fiber, 17.9g sugar, 17.9g protein.


11 thoughts on “Sticky Sticks”

  1. It absolutely fascinates me that you can take something you accidentally found in the back of the freezer, thiiiiiiis close to freezer burn, and end up with something gorgeous and blog worthy. Yum.

  2. Yum! I love sweet and savory glazes, especially grilled to get that extra flavor in. This would probably be delicious with maple as well.

  3. These were bone sucking good and the skin was beautifully crisped. It’s hard to mess with perfection, but they might be even better on the grill.

    1. I don’t own any of Chef Ramsey’s cookbooks, and I really don’t remember where I got the recipe for the chicken wing glaze that I modified – somewhere off the internet – but I agree, these are very, very tasty.

  4. This was sooo delicious. I followed your idea and added a bit Chilipowder.
    Served it with Pak Choi as sidedish.

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