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Home Collections Quick Dinner Recipes

Sticky Chicken Drumsticks in Chinese Plum Sauce

By:Nagi
Published:20 Feb '17Updated:11 Mar '19
107 Comments
Recipe v Video v Dozer v

Slathered in the most incredible Chinese Plum Sauce, these Sticky Chicken Drumsticks are absolutely and utterly irresistible. Whether you’re 7 or 70 – and everyone in between! Super simple to make with just a handful of ingredients, plus it doesn’t even need marinating time!

Today’s recipe is brought into this world with many thanks to Fountain Sauces, without whom these gloriously sticky chicken drumsticks with the most incredible Chinese Plum Sauce glaze might not have been discovered and we may have forever been deprived.

Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! www.recipetineats.com

Some days, nothing goes right.

I’ll have 3 recipe fails, I’ll be unhappy with all the photos, and a certain giant furry dog will bump the tripod while filming a video, resulting in 5 minutes footage of an empty (dirty) kitchen counter. I’ll stamp my foot (yes I do – go ahead and judge me), flop on the couch, huff and puff with annoyance. Most especially because I know dinner that night will not be enjoyable (because a recipe fail has to be seriously inedible to throw it out or donate it to said giant furry dog).

And other days, everything just works. Such was the day when I went to create a recipe using Fountain Plum Sauce. Usually when I create a recipe from scratch for the first time, I won’t plan to photograph it because I assume the recipe will need tweaking. But the moment I took these sticky, sticky drumsticks out of the oven, they were everything I envisioned them to be.

Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! www.recipetineats.com

Fountain-Plum-Sauce

The fragrant smell of plums. Sweet with a touch of tartness. Golden brown and oh-so-sticky. And that moment when you grab one of those sticky chicken drumsticks (knife and fork?? What’s that?) and you bite into the tender juicy chicken flesh and get that glaze all over your mouth face…

Now THAT is the kind of food I’m all about!!!

Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! www.recipetineats.com

So what did I do? Well, this will come as no surprise to regular readers and my friends who know me so well…. in my excitement (and not wanting to lose my mojo), I dashed out to the store, purchased more drumsticks and made it again. Just to make sure – and to take photos.

Yup, just as good as Batch #1.

Any guesses what I did next? Yup, another mad store dash. Batch #3, coming right up. Triple testing and for the recipe video.

Oh boy. The homeless guy at the dog park had this 3 days in a row. As did I. No complaints from either party. Or Dozer. – Nagi xx


More chicken drumstick recipes

  • Honey Mustard Drumsticks

  • 5 Ingredient Sticky Stovetop Balsamic Drumsticks

  • Jamaican Jerk Drumsticks

  • Greek Chicken – ideal made with drumsticks instead of thighs

  • Baked Chicken and Rice – make this with drumsticks instead of bone in thighs!

Serve these on the side!

  • Fried Rice, Coconut Rice or Coconut Lime Rice

  • Steamed Jasmine rice or Coconut Rice

  • Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

  • Asian Sesame Dressing for any fresh salad or steamed vegetables

  • Asian Mushroom Ramen Noodles – another great all rounder!

Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! www.recipetineats.com

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Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! recipetineats.com

Sticky Chicken Drumsticks in Chinese Plum Sauce

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 50 mins
Total: 55 mins
Dinner
Asian-esque
4.98 from 34 votes
Servings4
Tap or hover to scale
Print
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A fantastic one for midweek and a crowd pleaser! These sticky chicken drumsticks are baked in the oven until tender, and basted with an incredible Chinese plum sauce which is sweet with a touch of tang and the beautiful fragrance of plum. See notes for skipping the marinating time!

Ingredients

  • 1.2kg / 2.4lb large chicken drumsticks (8 drumsticks)

Plum Marinade / Glaze

  • 3/4 cup / 185ml Fountain Plum Sauce (Note 1)
  • 1/3 cup brown sugar (can reduce to 1/4 cup)
  • 1/4 cup soy sauce (all purpose or light, not dark soy sauce)
  • 2 tbsp Hoisin Sauce
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, minced
  • 1/2 tsp Chinese Five Spice Powder (Note 2)

Garnish (optional)

  • Sesame seeds
  • Finely chopped scallions

Instructions

  • Place Marinade ingredients in a ziplock bag (or bowl) and mix. Add chicken and massage to coat in the Marinade. Refrigerate for 1 hour (see Note 3 for skipping this).
  • Preheat oven to 180C/350F (all types).
  • Line a tray with baking paper / parchment paper (or foil then spray with oil).
  • Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.

Baking & Basting (Total bake time: 50 min)

  • Bake chicken for 20 minutes.
  • Remove from oven. Spoon / slather / brush with reserve marinade (generously!) (Note 4). Bake for 10 minutes.
  • Remove from oven and TURN chicken. Baste again using tray juices and reserved marinade. Bake for 10 minutes.
  • Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.
  • Remove chicken from oven and scrape/brush tray juices onto chicken (don't waste free flavour!).
  • Sprinkle with sesame seeds and shallots/scallions if using. I served it with rice and steamed broccolini.

Recipe Notes:

1. I created this recipe especially for Fountain Plum Sauce which is sold at all major supermarkets in Australia (Woolies, Coles) for the bargain price of around $2.50. If you are in Australia, I urge you to use Fountain Plum Sauce because I can confidently guarantee that you will be in sticky Plum Sauce heaven and what you taste is how it is supposed to be. However, if you are unable to find it, then it can be substituted with other Plum Sauces.
2. Chinese Five Spice Powder is a mix of (5!) spices that can be found at supermarkets in the spice section. It costs the same as other standard spices. It's fabulous!
3. In all honesty, the glaze is so tasty that if you slather it on generously at the end when it has finished cooking using the tray juices, you can skip the marinating.
The alternative to infuse flavour into the flesh is to cut 2 shallow gashes on each side of each drumstick (i.e. 4 in total) then add to the marinade. Then proceed with the recipe. Make sure you baste well!
4. If using a brush, kind of DAB the marinade on, not brush it, that way you get more on the chicken. If using a spoon, spoon it down the centre of the drumstick then use the back of the spoon to spread it on the sides. Don't forget to use all those tray juices around and under the chicken - they are the BEST!
 
5. Make ahead /freezing: To prepare ahead, pop the marinade + chicken in a ziplock bag and freeze straightaway. Then as it thaws in the fridge, the chicken will marinate. The marinade will be more watery (from ice + salt extracting liquid from chicken due to longer time in marinade) so just be very generous with the basting so you end up with that nice sticky finish. 
Though I haven't tried it, I am sure the cooked drumsticks will be great for freezing and reheating because drumsticks are a juicy cut. Scrape any remaining juices on the tray into the container/bag with the chicken then freeze. To reheat, thaw then microwave. 
6. Nutrition per serving, 2 drumsticks per serving. The calories are higher than it should be because it doesn't take into account any of the chicken fat that is rendered out during baking.
Baked Drumsticks Chinese Plum Sauce nutrition

Nutrition Information:

Serving: 320gCalories: 568cal (28%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 WATCH HOW TO MAKE IT

Sticky Chicken Drumsticks in Chinese Plum Sauce recipe video!


LIFE OF DOZER

Did someone say STICKY CHICKEN DRUMSTICKS????

Dozer_-(33)

Sticky Chicken Drumsticks in Chinese Plum Sauce - Just a handful of ingredients, 5 minutes prep and awesome stickiness! www.recipetineats.com

Today’s recipe is brought into this world with many thanks to Fountain Sauces, makers of the Fountain Plum Sauce which is the key ingredient in the gorgeous sticky Chinese Plum Sauce glaze!

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Hi, I'm Nagi!

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107 Comments

  1. Lee Nicole Taylor says

    February 19, 2019 at 1:14 pm

    I have been eating vegan in 2019 but Nagi continues to come through with the goods, I made this with tofu instead of chicken and it was great!

    Reply
    • Nagi says

      February 20, 2019 at 9:57 am

      Oh that’s great to hear Lee, I wouldn’t have thought of tofu!

      Reply
  2. Beth R says

    January 30, 2019 at 7:31 am

    5 stars
    On my face, on my hands, this was great! Another winner!

    Reply
    • Nagi says

      January 30, 2019 at 9:29 am

      Wooot!!!!

      Reply
  3. Jane Hasselstrom says

    October 31, 2018 at 10:50 pm

    5 stars
    Delicious. I probably cook from your blog a couple of times a week. Your recipes are a lifesaver. This recipe was a winner and I will be making again.

    Reply
  4. Alzbeta says

    May 9, 2018 at 12:54 am

    Hi, the recipe looks yummy so I am thinking about making this with ribs which have been sitting in the freezer for quite a while. Is there anything you would recommend to change (except the marinating time and baking time, which both obviously should be longer for the ribs) to achieve the best result? Thanks a lot!

    Reply
    • Nagi says

      May 13, 2018 at 4:34 pm

      Oooh! It would be fabulous with ribs! I would add extra liquid into a pan and cover with foil to get the ribs nice and tender!

      Reply
      • Alzbeta says

        May 25, 2018 at 5:33 pm

        5 stars
        So I used lamb ribs, substituted garlic for 2 spring onions and added juice from half of orange. Marinated overnight, baked covered with foil for 2 hours. Then I removed the foil, brushed with reserved marinade and baked for 20 min. I wanted to repeat this step few times as written in the recipe but unfortunately all the marinade in the tray completely burned in those 20 min so I had to take it out from the oven and remove the ribs off the tray immediately. Thanks God, it did not affect the taste of the ribs at all. I reduced the rest of reserved marinade and used it as sauce. Wonderful recipe, thanks for sharing!

        Reply
  5. Emily @ Asian Inspirations says

    April 30, 2018 at 9:11 pm

    4 stars
    Hi Nagi, these chicken drumsticks not only look yummy, they also taste yummy. I have cooked these dishes twice recently and loved the taste of Chicken Drumsticks in Chinese Plum Sauce. I am also fond of Soy Sauce Chicken, the recipe of which I have found on Asian Inspirations site. Thank you anyway for sharing the recipe.

    Reply
    • Nagi says

      April 30, 2018 at 9:28 pm

      So great to hear Emily!! Thanks for letting me know you enjoyed this – N x

      Reply
  6. Harry says

    March 26, 2018 at 10:53 am

    5 stars
    This is so yummy! I threw in some wings as I had them. Great cold the next day too.

    Reply
    • Nagi says

      March 26, 2018 at 7:02 pm

      I LOVE hearing that Harry! Thanks so much for letting me know! N xx

      Reply
  7. The Muskrat says

    February 24, 2018 at 4:52 pm

    5 stars
    WOMAN!!! This is genius! I usually hate food blogs and recipes. Great with Ckn thighs too!!! Husband says throw it into 2 week rotation. You got/get me out of my dinner rut. Thank you!

    Reply
    • Nagi says

      February 28, 2018 at 11:06 am

      Ba ha ha! You CRACK ME UP! N x

      Reply
  8. May says

    January 3, 2018 at 2:08 pm

    5 stars
    Hi Nagi, does the skin on your chicken legs come trimmed? Where I live (pacific northwest) the skin covers the whole leg. The chicken itself was deeeelicious, but the skin could be better. Should I trim the skin so it only covers the meat as yours appears, broil it at the end maybe, or bake on a rack instead? Thoughts? Thank you it was yummy!

    Reply
    • Nagi says

      January 4, 2018 at 4:35 pm

      Hi May! It does sound like your drumsticks are cut differently so yes trim the fat! N x

      Reply
  9. Linda knight says

    December 12, 2017 at 8:44 am

    5 stars
    Another winner thank you, my woolies at palm beach didn’t have the plum sauce you suggested so I used master food sweet plum marinade still delicious but I will look out for the suggested one, again thank you ☺️

    Reply
    • Nagi says

      December 12, 2017 at 7:54 pm

      Love hearing that Linda! Thanks for sharing your feedback! N x ❤️

      Reply
  10. John Bradshaw says

    October 5, 2017 at 4:03 pm

    5 stars
    This was just heaven on a plate! The only problem was – we finished eating it and came back to Earth!! Thankyou!!!

    Reply
    • Nagi says

      October 6, 2017 at 6:47 pm

      That’s so terrific John! Thanks for letting me know! N xx ❤️

      Reply
  11. La Shell says

    September 29, 2017 at 3:05 am

    I randomly bought a bottle of plum sauce and found this recipe to make my chicken. I’m about to try it now!

    Reply
    • Nagi says

      September 29, 2017 at 8:01 pm

      Hope you love it!

      Reply
  12. Maggie says

    May 23, 2017 at 3:25 pm

    Hi Nagi,

    Wondering if the chicken can marinade overnight (instead of just for an hour)?

    Thank you.

    Reply
    • Nagi says

      May 24, 2017 at 8:32 am

      Gosh YES!

      Reply
      • Maggie says

        May 25, 2017 at 12:33 pm

        Thanks Nagi ☺

        Reply
  13. Lauren says

    May 12, 2017 at 12:59 pm

    5 stars
    This was delicious- so full of flavor and sticky goodness. I’m only sorry we don’t have more leftovers!

    Reply
    • Nagi says

      May 13, 2017 at 5:50 am

      Fantastic! 🙌🏻 Thanks for letting me know Lauren! N xx

      Reply
  14. Kathy Crawford says

    May 8, 2017 at 7:03 am

    5 stars
    Making this tonight using bone-in skin-on chicken thighs. Can’t wait to try it. Also serving your ham and cheese pastry bites with puff pastry while we play cards. I guess it’s a Nagi night.

    Reply
    • Nagi says

      May 8, 2017 at 2:30 pm

      *Beaming like a fool*

      Reply
  15. Carol says

    May 3, 2017 at 6:46 pm

    Hi Nagi I have just found your site whilst looking for a flat bread recipie wow I can’t wait to try soo many recipes. My husband has serious seafood allergy so have to be very carefull eating out I love all Asian food but never go to Chinese or Thai restaurants . I can now cook for myself using your vegetarian Charlie Sauce recipie. Will keep you posted ps have you ever tried any uk plum sauces?

    Reply
    • Nagi says

      May 3, 2017 at 7:18 pm

      Hi Carol, thanks for your lovely message! Regarding Charlie, please note it has OYSTER SAUCE in it!!! Switch it out for Hoisin 🙂 I haven’t tried UK plum sauces but any standard sauce from the supermarket should be fine! It’s pretty mainstream nowadays! N xx

      Reply
  16. Sandra Meyer says

    April 20, 2017 at 8:14 am

    5 stars
    I made this one day last week and we just devoured it. I think that sauce would be spectacular on baby back pork ribs, too. Will try it out soon.

    Reply
    • Nagi says

      April 21, 2017 at 7:10 am

      WHOOT! So pleased to hear that Sandra, thank you for letting me know! N xx

      Reply
  17. Nandi Csincsi says

    April 19, 2017 at 9:42 pm

    5 stars
    Oh Nagi, this was the second time I cooked the sticky drumstick only this time was a request menu they really enjoyed this dish so much the first time. You never fail me Nagi. Actually I need to comment on your mum’s shemezi rice, very nice I cooked it few time. Back to this one I say Delicious, my husband’s favourite.

    Reply
    • Nagi says

      April 21, 2017 at 6:53 am

      WHOOT! So happy to hear that Nandi!!! Your husband has good taste 🙂 i.e. marrying you….. and loving this!!

      Reply
  18. Christine says

    March 27, 2017 at 6:52 pm

    5 stars
    It’s delicious, Nagi! I used Lee Kum Kee Plum Sauce and it tastes amazing!

    Reply
    • Nagi says

      March 28, 2017 at 7:01 am

      That’s so fantastic to hear Christine! Thank you for letting me know! N xx

      Reply
  19. Sabrina says

    March 15, 2017 at 11:36 am

    That sweet, sticky sauce looks amazing!

    Reply
    • Nagi says

      March 16, 2017 at 8:17 am

      Thanks Sabrina! 🙂 N x

      Reply
  20. Wei @ Red House Spice says

    March 3, 2017 at 5:16 am

    5 stars
    Hi, Nagi! Bought plum sauce (my long lost friend) and cooked drumsticks! Delicious!!!! Then I made stir-fried aubergine with the rest of the plum sauce and just published the recipe on my blog. May I say it’s (almost) as delicious as your drumsticks? 🙂 Thank you again for reminding me of this lovely condiment.

    Reply
    • Nagi says

      March 3, 2017 at 8:05 am

      OMG your stir fry sounds delish! I’m popping over to grab it! 🙂 N xx

      Reply
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