Sticky Asian chicken drumsticks

Prepare to get your hands dirty with these finger-licking good drumsticks! They’re great as a party finger food or as a quick, simple dinner with an Asian salad on the side. Your kids will love them too.


  • 8 big drumsticks
  • 2 tbsp runny honey
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp white pepper powder
  • 1 star anise
  • 2 tbsp water
  • 5 cloves garlic crushed
  • 2 tsp shredded ginger

Recipe Preparation

Mix all ingredients together in a big Ziploc bag. Zip bag closed and move everything around so that the marinade coats all the drumsticks. Add another Ziploc bag on top just to make sure that it won’t leak.

Marinade the drumsticks in refrigerator for a minimum of 1 hour or maximum of 4 hours. Bring them to room temperature by setting bag on counter for about 30 minutes. Meanwhile, preheat oven with grill (broil) and fan-assisted function at 190℃. Remove drumsticks from bag and line them on a non-stick baking tray in single layer. Cook for 30 minutes, depending on the size of the drumsticks. If they are small, check for doneness after 20 minutes.

When drumsticks are cooked through, remove tray from the oven and toss them in the tray to coat with excess sauce. Rest for 5-10 minutes before serving. 

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