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!
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.
OMG your stir fry sounds delish! I’m popping over to grab it! 🙂 N xx
Made this last night with store bought plum sauce. I loved it….easy and delicious…A winning combination! Thanks
*Jumping up and down* WHOOT WHOOT!! I am so glad you enjoyed it Lyn, always means a lot to hear when someone enjoys a “from scratch” creation 🙂 Thank you for try it and letting me know you enjoyed it! N xx
I made this last night for 4 adults. Fountain plum sauce not available so substituted SPC (All Australian)
14 large drumsticks, steamed rice tossed through with corn kernels and shallots and stir fried oyster choy sum.
My daughter in law (a very competent cook) announced it to be absolutely delicious. My 2 year old grandson kept on saying “more”.
There were no leftovers, which pretty much says it all.
An inspired recipe Nagi. Simple but elegant.
Love your blog and have made many recipes from it.
Cheers
Peter
Ohhhhhh!!! Feedback from a 2 yo is the BEST test ever for a recipe like this!!! Thank you so much for taking the time to come back and share your feedback Peter! N xx
Yum, Nagi! I made these last night. Of course I couldn’t get your brand of plum sauce, so I don’t know how close to yours mine were. I used to be able to get plum sauce at the grocery store but haven’t seen it recently. However, I had plums in the freezer so found a recipe via Pinterest and made my own. To cut the sweetness I spiced it up with some lovely gochugang, which added a wonderful note. My concerns that Mr. Fussy would think the drumsticks were too sweet were unfounded; we both licked our plates! I loved the ease of making this, along with the minimal clean-up.(And look at Dozer go!)
YUM!!!! Homemade plum sauce, I’m super jealous Marlene!! N xx
Oh my goodness!!!!!
Those chicken legs were sooooooooo freakin yummy!!!!!!
Finger licking good (literally licking our fingers)
Yum yum yum
Whoot whoot! So glad to hear that Tania! N xx
Hi Nagi you must have read my mind – I just harvested our plum tree and made a batch of chilli plum sauce and couldn’t work out what I wanted to use it for. This recipe has settled it for me! They loo incredible
PS You blog is beautiful, just browsing it now! 🙂 N x
HOMEMADE plum sauce?? Ok. Bit green with envy. 😉 N xx
I did not know until now that Dozer could walk (run!) on water.
It’s like those people who can walk over hot coals – when he smells food, he goes into a trance and can do incredible things. Like…. make an entire wheel of French brie disappear from the coffee table. BA HA HA!!!! 😉 N xx
Made it exactly as written, loved it, my family and I thank you! So simple and yet something I never could have created without you. Thank you!!
Oooh! That was FAST! I love it when readers try recipes so quickly after publishing them!!! I’m super happy to hear you enjoyed this Deeta, I was really pleased with how the recipe came out. Thank you for taking the time to let me know! N xx
Nagi, there is a high chance these will be eaten up for dinner + leftovers for lunch but just in case it isn’t – is this a dish you would recommend freezing for a lazy mid week dinner?
Ba ha ha!!! Love the attitude!! The cooked chicken will freeze quite well because drumsticks are quite fatty 🙂 Scrape off any juices on the tray into the bag or container then you can even microwave it to reheat. Or you could freeze the raw drumsticks in the marinade then as it defrosts it will marinate the chicken 🙂 I will add that tip into the recipe notes! N xx
Nagi, am SORRY YOU HAD BAD DAY. Did Not know weather to cry Or laugh,SORRY. YOU WORKED SO HARD, GOOD OR BAD BATCH ILL EATED, PROMIS. BUT SOMETHING GOOD CAME OUT OF IT, HOMLESS PERSON WOULD BE GLAD TO SEE YOU. THAT WAS NICE OF YOU. WISH I WAS NEAR TO GIVE YOU A BIG, BIG HUG.NOW PLEASE RELAX, YOU DESERVE IT. TRUE, REALY LOVE THIS STUFF. YOUR EFFERT IS MUCH APPRICIATED. REGARDS, VERA. THANK YOU .
Laugh! I always laugh it off when things don’t go to plan, being grumpy is a waste of energy and time! 🙂 N xx
Hello Nagi,
Which wing recipe is your absolute favorite? I’ve recently stumbled upon your blog! Your food looks amazing and I can’t wait to try a few different recipes I have my eye on!
Hi Jacquelyn! I have two favourites – Chinese Wings which is a family recipe and Buffalo Wings 🙂 https://www.recipetineats.com/sticky-chinese-chicken-wings/ https://www.recipetineats.com/truly-crispy-oven-baked-buffalo-wings-my-wings-cookbook/ Personally I think the plain wings are SO GOOD as they are but honestly, I can’t get past slathering them with the buttery hot sauce…. 🙂 N x
I have 3 rugby playing teenage sons. Can you imagine how many drumsticks I have to make to satisfy their appetites? Plus a hubs! I think I have to scale this 3x!!!
I literally burst out into laughter when I read this!!! I have visions of your oven overflowing with DRUMSTICKS!!
Isn’t the best feeling when your recipe turns out amazing? Ahhh I can just imagine your face when you pulled out these delicious sticky wings! I’m drooling just looking at the pics!
And it feels so well deserved after the annoyance of so many FAILS in a row!!! 🙂 N xx
Just arrived at work to find this in my email – dinner tonight! It’s like you read my mind, my boys will love this!
Hope they do Heather!!!
Oh my gosh, these look so delicious! Definitely will be adding this to this week’s grocery shopping list!
yes yes YES!!! 🙂 N xx
Hi Nagi. These are so worth the sticky face. I love plum sauce and use it on pan seared duck breast which is fabulous. I have had so many fails in the kitchen lately, seems like everything I bake is over baked but Gary eats it all without complaint, gotta love him.
He’s a good man, that one! Oooh, duck + plum sauce, fab combination!!! 🙂 N xx
Nagi, you ARE psychic! I have been wanting to make these for a long time now! I just didn’t know how until you popped up in my e-mail this morning. I have made more of your recipes than anyone else’s – they are that good! Haven’t made these yet but tonight’s the night. Every time you post a recipe, I scroll past all the “business” parts of it to get right to the picture of Dozer. AFTER my Dozer fix, I scroll back to look at the recipe and pictures. Please do not ever stop cooking or posting because I would starve!
Anyone who leaves me messages about Dozer always scores HIGH POINTS in my books – ba ha ha!! PS I definitely have no plans to ever stop cooking and sharing, I love this SO MUCH!! N xx
I love Plum sauce. So versatile. Great for pork ribs, prawns, aubergine, etc. Will have to try your recipe. Looks so yummy!
I know, me too! I can’t believe it took me so long to share a recipe using it!! Oooh……ribs with plum sauce….YUMMMMM!!!
I don’t really like the 5 spice powder. do you think I could replace it with shichimi? I love the Dozer pictures!
Shichimi???? Yes you can absolutely replace Five Spice with other spice flavours! 🙂
Nagi, you crack me up! I love to read your posts. This one is special, as I know the feeling of doom when the days shot just didn’t cut it.
The recipe looks great, can’t wait to give it a try. Looks to have a major yum factor!
Sometimes it feels like the story of my life!!! So glad to hear the sentiment is share!! 🙂 N xx