Spicy Hoisin-Glazed Drumsticks

"These baked drumsticks are finger-licking, lip-smacking GOOD! Make up the hoisin glaze and gift to your friends in small, attractive jars. Add the instructions on how to bake the chicken, and you'll have some very happy people on your hands! Serve with basmati or jasmine rice drizzled with the pan juices from the chicken and finely-sliced green onion tops."
photo by Diana 2 photo by Diana 2
photo by Diana 2
Ready In:
2hrs 15mins
8 drumsticks




  • Whisk together all ingredients except chicken, (At this point, mixture can be placed in a pretty jar to be gifted to someone special - keep refrigerated at all times. Can be kept in the refrigerator for up to a week.).
  • To make: In a heavy-duty ziploc bag large enough to hold chicken, add chicken and prepared sauce. Coat chicken all over with sauce and put in refrigerator to marinate for at least 1 hour. Remove from refrigerator and let sit at room temperature for 30 minutes before proceeding with recipe.
  • Preheat oven to 425F (220C).
  • Arrange drumsticks in a pyrex baking pan that has been sprayed or brushed with cooking oil. Press all the marinade out of the ziploc bag over the chicken. Roast in middle rack of oven for 25 minutes, turn chicken over and roast a further 20 minutes, until drumsticks are cooked through. Remove drumsticks from baking pan and add a couple of tablespoonfuls of water or stock to thin the pan juices, scraping up browned bits. Serve over chicken (and rice, if serving).
  • Note: These drumsticks are great as a bar-type snack, too. Just keep them 'dry' (don't add water or stock at the end to the pan to stir up a little sauce). The glaze is also excellent on wings, lending itself even better to the bar-food tradition.

Questions & Replies

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  1. Leggy Peggy
    We really enjoyed this recipe - great flavour and so easy to make. I can imagine how good this would be using wings. I have only one concern, and it is a major one. I baked our drumsticks at 350F. I think that 425F would have totally charred them. Thanks for creating and posting such a successful and tasty recipe. I know I will make this again.
  2. PaulaG
    Made half a recipe for the 2 of us. The sauce was easy to put together with ingredients I had on hand. I was a little disappointed in the finished product. Mine did not develop a very heavy glaze. It was served with brown rice and a tossed salad for a delicious meal. Good luck in the contest.
  3. Artandkitchen
    A great chicken recipe!<br/>I prepared the ingredients as described, but I reduced the quantity of hoisin sauce because I thought it was too sweet for my taste (everybody is different!). I used whole leg pieces (skinned).During cooking I added some water.<br/>This turned out delicious served with rice and hot pineapple dish.<br/>I%u2019m sure that this sauce can be kept much longer.
  4. purple raider
    I followed the directions to the letter, however, these drumsticks were not that good. I found the marinade wasn't sweet enough, and the cumin did not belong in the dish. I also thought that instead of a marinade, it should of just been used as a glaze.<br/><br/>This just wasn't worth the effort.
  5. Diana 2
    Very easy to make, tasty and tender. I did use whole leg pieces as that was what I had on hand. I put it together in the morning and let it marinade all day. That may be why they are so dark, and the hoisin taste very strong. I didn't do the sauce option as there was already enough. We didn't find that this was at all spicy, and were a bit disappointed in that part. With only one week shelf life of the marinade, I don't think it would be something I would give as a gift. Made for the 2010 Craze-E Category Contest. Good luck and thanks for participating.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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