This Baked Chicken Drumstick Recipe is a sweet and spicy one! Sticky and addictive, these baked drumsticks are perfect for parties and mid-week meals!

Baked Chicken Drumstick Recipe with sticky glaze - overhead shot on plate

Spicy Sweet Chicken Drumsticks

These Sweet and Spicy Baked Chicken Drumsticks are addictively delicious. Sweet and sticky. Crispy and tender. Spicy, savory, and popping with ginger and garlic flavor.

Our Drumstick Recipe is loaded with zesty Asian flavor and a kick of fiery heat.

It’s a MUST-MAKE chicken drumsticks recipe. Perfect for holiday parties, neighborhood potlucks, and game nights because you can prepare a TON of drumsticks at once, and they are so inexpensive to buy. You can’t go wrong with these baked drumsticks!

Baked Chicken Drumsticks Recipe with spicy asian glaze

What Ingredients You Will Need For This Dish

  • Bone-In Chicken Drumsticks
  • Flour – all-purpose or GF baking mix
  • Cornstarch
  • Salt
  • Pineapple Juice
  • Brown Sugar
  • Soy Sauce
  • Rice Vinegar
  • Grated Fresh Ginger
  • Minced Garlic Cloves
  • Sriracha Sauce
Chicken Drumsticks Recipe - rolling chicken in flour mixture

How To Bake Chicken Drumsticks

Preheat the oven to 450 degrees F. Line two rimmed baking sheet pan with aluminum foil, spray with non-stick cooking spray, and set aside.

Mix the flour, cornstarch, and salt together in a large bowl. Using paper towels, pat dry each drumstick and roll them in the flour mixture for a light dusting. Then lay them out on the baking sheets, evenly spaced.

Bake the drumsticks for 30 minutes, flipping once.

Chicken Drumsticks Glaze mixed in bowl

In the meantime, pour the pineapple juice and all remaining ingredients into a sauce pot. (If you are sensitive to heat, add 1/4 cup Sriracha; if you really like spicy food, add 1/2 cup.) Bring the sauce to a boil, reduce the heat, and simmer for 30 minutes.

Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven, uncovered.

Bake the chicken legs for another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated. Serve warm.

See the Recipe Card Below for How to Bake Chicken Drumsticks. Enjoy!

Glazed Chicken Drumsticks

Frequently Asked Questions

How long do leftovers last?

You can store leftover chicken in an airtight container in the refrigerator for 3 to 5 days. 

What side dish can I pair with this recipe?

The sticky glaze goes with most of your favorite side dish recipes… dishes you would pair with regular chicken breast recipe. For example, melted butter mashed potatoes, chopped salad, or green beans, and other vegetables. You serve it with irresistible Asian side dishes like 9 layer Asian salad, sweet and spicy roasted broccolini, kung pao brussels sprouts, or hibachi fried rice!

What do I do if my sauce is runny?

Make sure not to cover your chicken with foil. It will steam the chicken making it hard for the glaze to stick. (This is a no-cover recipe.) Also, don’t skimp on the simmer time for the glaze. This will reduce the glaze to the right consistency.

Can I add other spices to the glaze?

No other spices are needed to create a bold spicy-sweet flavor. However, if you love to experiment with spices, consider adding smoked paprika, black pepper, onion powder, or dried herbs.

Drumstick Chicken Recipes with glaze - close up on plate

Other chicken recipes you might like:

Check the recipe card below for the prep time, total time, and nutrition information including calories, carbohydrates, protein, sodium, and fiber percentages. Also make sure to share this recipe on Facebook, Instagram, and Pinterest.

Sweet and Spicy Baked Chicken Drumsticks Recipe
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Spicy-Sweet Baked Chicken Drumsticks Recipe

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
This Baked Chicken Drumstick Recipe is a sweet and spicy one! Sticky and addictive, these baked drumsticks are perfect for parties and mid-week meals!
Servings: 20 drumsticks

Ingredients

US Customary – Metric

Instructions

  • Preheat the oven to 450 degrees F. Line two rimmed baking sheets with foil, spray with non-stick cooking spray, and set aside.
  • Mix the flour, corn starch, and salt together in a bowl. Using paper towels, dry each drumstick and roll them in the flour mixture for a light dusting. Then lay them out on the baking sheets, evenly spaced.
  • Bake the drumsticks for 30 minutes, flipping once.
  • In the meantime, pour the pineapple juice and all remaining ingredients in a sauce pot. (If you are sensitive to heat, add 1/4 cup Sriracha; if you really like spicy food, add 1/2 cup.) Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.
  • Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven, uncovered.
  • Bake another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated. Serve warm.

Nutrition

Serving: 1drumstick, Calories: 282kcal, Carbohydrates: 19g, Protein: 37g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 119mg, Sodium: 725mg, Potassium: 475mg, Fiber: 0g, Sugar: 14g, Vitamin A: 95IU, Vitamin C: 10.4mg, Calcium: 36mg, Iron: 1.9mg
Course: Main Course
Cuisine: American, Asian
Author: Sommer Collier
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