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.
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.
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!!!
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
-
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!
-
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!
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Sticky Chicken Drumsticks in Chinese Plum Sauce
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:
Nutrition Information:
WATCH HOW TO MAKE IT
Sticky Chicken Drumsticks in Chinese Plum Sauce recipe video!
LIFE OF DOZER
Did someone say STICKY CHICKEN DRUMSTICKS????
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!
I do not have any drumsticks but I have chicken wings what modifications would I have to make to cook this recipe with the wings
Thanks
Hi Robert, wings take about 45-50 minutes to bake, I’d cook the same way just baste a few times while in the oven 🙂
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!
Oh that’s great to hear Lee, I wouldn’t have thought of tofu!
On my face, on my hands, this was great! Another winner!
Wooot!!!!
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.
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!
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!
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!
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.
So great to hear Emily!! Thanks for letting me know you enjoyed this – N x
This is so yummy! I threw in some wings as I had them. Great cold the next day too.
I LOVE hearing that Harry! Thanks so much for letting me know! N xx
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!
Ba ha ha! You CRACK ME UP! N x
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!
Hi May! It does sound like your drumsticks are cut differently so yes trim the fat! N x
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 ☺️
Love hearing that Linda! Thanks for sharing your feedback! N x ❤️
This was just heaven on a plate! The only problem was – we finished eating it and came back to Earth!! Thankyou!!!
That’s so terrific John! Thanks for letting me know! N xx ❤️
I randomly bought a bottle of plum sauce and found this recipe to make my chicken. I’m about to try it now!
Hope you love it!
Hi Nagi,
Wondering if the chicken can marinade overnight (instead of just for an hour)?
Thank you.
Gosh YES!
Thanks Nagi ☺
This was delicious- so full of flavor and sticky goodness. I’m only sorry we don’t have more leftovers!
Fantastic! 🙌🏻 Thanks for letting me know Lauren! N xx
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.
*Beaming like a fool*
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?
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
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.
WHOOT! So pleased to hear that Sandra, thank you for letting me know! N xx
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.
WHOOT! So happy to hear that Nandi!!! Your husband has good taste 🙂 i.e. marrying you….. and loving this!!
It’s delicious, Nagi! I used Lee Kum Kee Plum Sauce and it tastes amazing!
That’s so fantastic to hear Christine! Thank you for letting me know! N xx
That sweet, sticky sauce looks amazing!
Thanks Sabrina! 🙂 N x