Dinner · Australian

Sticky Chicken Drumsticks

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 24, 2026

These sticky drumsticks are about as easy as dinner gets: stir up one quick marinade, let it work its magic, then roast until glossy and tender. The sauce caramelizes into a sweet-savory glaze that kids and adults both love. Perfect with rice or a simple salad.

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Sticky Chicken Drumsticks

Why you'll love this

  • One quick marinade does all the work.
  • That glossy, sweet-savory glaze is a guaranteed crowd-pleaser.
  • Just 6 simple ingredients you likely already have.
  • Hands-off oven time means you can prep sides while it roasts.
  • Easy enough for a weeknight, good enough for company.

EveryDayMeal recipe

Sticky Chicken Drumsticks

Prep
10m
Cook
35m
Total
45m
Serves
4
Level
Easy

Ingredients

  • 8 chicken drumsticks
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp tomato puree
  • 1 tbsp Dijon mustard

Equipment

  • Mixing bowl
  • Whisk
  • Sharp knife
  • Shallow roasting tray
  • Tongs
  • Meat thermometer (optional)

Instructions

  1. Cut 3 shallow slashes into each drumstick so the marinade soaks in.
  2. In a bowl, whisk together the soy sauce, honey, olive oil, tomato puree, and Dijon mustard.
  3. Pour the marinade over the chicken and turn to coat every piece. Let it sit 30 minutes at room temperature, or cover and chill overnight for deeper flavor.
  4. Heat your oven to 200C/180C fan/gas 6.
  5. Arrange the drumsticks in a shallow roasting tray and roast for 35 minutes, turning a few times, until cooked through and glistening with sticky glaze.

Tips from the kitchen

  • Line your roasting tray with foil or baking paper for much easier cleanup, since the glaze can burn onto the pan.
  • Turn the drumsticks a few times during roasting so every side gets coated and caramelized evenly.
  • Spoon the pan juices back over the chicken in the last 10 minutes for an extra sticky finish.
  • Check doneness with a thermometer: the thickest part should reach 75C and the juices should run clear.

Estimated nutrition per serving: 320 cal · 30g protein · 6g carbs · 19g fat

Make it your own

  • Swap the honey for maple syrup or brown sugar if that is what you have.
  • Add a crushed garlic clove and a knob of grated ginger to the marinade for more depth.
  • For a little heat, stir in a teaspoon of sriracha or a pinch of chili flakes.

Storing & make-ahead

Store leftover drumsticks in an airtight container in the fridge for up to 3 days. Reheat in a 180C oven for 10 to 15 minutes until hot through, or microwave for a quicker option. You can marinate the chicken up to 24 hours ahead and keep it covered in the fridge until ready to roast.

Good to know

Can I use chicken thighs instead of drumsticks?
Yes. Bone-in thighs work well with the same roasting time, while boneless thighs will cook a little faster, so check them around 25 minutes.
Do I have to marinate overnight?
No. Even 30 minutes at room temperature gives good flavor, but chilling overnight makes the glaze taste deeper and more savory.
How do I know when the drumsticks are cooked through?
The juices should run clear and the thickest part should reach 75C on a thermometer. If unsure, give them a few extra minutes.
Can I make these on the grill or barbecue?
Absolutely. Grill over medium heat, turning often and basting with the marinade, until cooked through and sticky, about 25 to 30 minutes.

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