Recipe for Sticky Glazed Asian Chicken Drumsticks

Juicy chicken drumsticks get an Asian-inspired makeover that turns dinner into something special without much fuss.

Bold flavors come together in a way that feels both exciting and comforting at the same time.

You can serve them straight from the oven or grill, and they work beautifully for weeknight meals or casual gatherings.

The preparation couldn't be simpler, yet the results taste like something you'd order at a restaurant.

Kids devour them, and adults love them just as much, making them a true crowd-pleaser.

They're budget-friendly too, so you can make plenty without breaking the bank.

Stop searching for the perfect protein dish because you just found it.

The Pull of Asian Chicken Drumsticks

• Marinating Makes A Difference: Soaking the drumsticks overnight lets the flavors really sink in, so each bite tastes seasoned all the way through instead of just on the surface.
• Crispy Skin, Tender Meat: The two-temperature frying method creates that satisfying crunch outside while keeping the inside juicy and cooked perfectly.
• Restaurant-Quality Sauce: Making a glossy, thickened glaze with honey, chili garlic paste, and sesame oil gives these drumsticks that polished finish you get from takeout but made in your own kitchen.
• Feeds A Crowd Easily: Drumsticks are naturally shareable finger food that people grab and eat without fuss, making these great for feeding families or casual gatherings without needing separate plates for everyone.

What Ingredients Should Start Asian Chicken Drumsticks

• Chicken Drumsticks (8 large, 4-5 pounds): Large drumsticks work best for this recipe, though any size will do.
• Buttermilk (3 cups): Creates a tender, flavorful base for marinating the chicken.

• Kosher Salt (1 tablespoon), Powdered Ginger (2 teaspoons), Ground Cumin (1 teaspoon), Garlic Powder (1 teaspoon), Paprika (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), Worcestershire Sauce (1 teaspoon): Mix these together with the buttermilk for marinating; refrigerate the chicken for 12-24 hours.

• Flour (1 cup): Dredge the drained chicken to create a crispy coating.
• Vegetable Oil (enough to cover the chicken): Heat to 350 degrees F for frying.

• Granulated Sugar (1/2 cup), Honey (1/4 cup), Chili Garlic Paste (1 tablespoon), Soy Sauce (1/2 cup), Freshly Squeezed Lime Juice (3 tablespoons), Sherry (1 tablespoon), Peanut Oil (2 tablespoons), Sesame Oil (1 teaspoon), Ginger Powder (2 teaspoons): Combine these ingredients in a saucepan and bring to a boil to create the sweet and savory glaze.
• Water (3 tablespoons), Corn Starch (2 tablespoons): Mix together and add to the hot glaze to thicken it.

• Sesame Seeds (for sprinkling): Sprinkle over the finished chicken for added texture and flavor.

What Tools Go Into Making Asian Chicken Drumsticks

• Gallon Zip Lock Bag: Holds the chicken and marinade together for seasoning the meat evenly.
• Large Dutch Oven: Deep pot that safely contains hot oil for frying all the drumsticks at once.
• Large Bowl: Used twice – first for tossing chicken with flour coating, then later for mixing coated drumsticks with sauce.
• Paper Towels: Absorbs excess marinade from the chicken and later drains oil after frying.
• Tongs: Lifts and moves hot chicken pieces safely in and out of the oil.
• Probe Thermometer: Checks the internal temperature of the thickest part of each drumstick to ensure it reaches 160 degrees F.
• Paper Towel Lined Pan: Catches the fried drumsticks as they drain.
• Medium Sauce Pan: Combines and heats all the sauce ingredients together.
• Small Bowl: Mixes water and cornstarch before adding to the hot sauce.
• Whisk: Stirs the cornstarch mixture into the sauce to thicken it smoothly.
• Serving Platter: Displays the finished chicken with sauce.

How To Prepare Asian Chicken Drumsticks

How To Refine Asian Chicken Drumsticks

• Marinate Long Enough: Letting the drumsticks sit in the marinade for 12-24 hours in the fridge really makes them flavorful and tender all the way through.
• Pat Dry Before Coating: After draining the marinade, drying the chicken with paper towels helps the flour stick better and creates a crispier crust.
• Watch The Oil Temperature: Start at 350°F, then let it dip below 300°F when the cold chicken goes in – the gradual heat-up is what gives that perfect crispy skin while keeping the meat juicy inside.
• Coat In Batches: Toss the fried drumsticks with sauce in small batches rather than all at once, so the coating sticks evenly instead of sliding around.
• Thicken The Sauce Right: Mixing cornstarch with water first, then whisking it into the hot sauce prevents lumps and creates a smooth glaze that clings to the chicken.

Creative Alternatives for Asian Chicken Drumsticks

• Honey Soy Glazed Drumsticks: Reduce chili garlic paste to 1 tablespoon and skip the ginger powder, then increase honey to ¾ cup for a milder, sweeter coating that works well when feeding kids or those who prefer less heat.
• Peanut Butter Asian Drumsticks: Stir 3 tablespoons of creamy peanut butter into the sauce after it boils to create a rich, nutty glaze that pairs nicely with the soy and sesame flavors.
• Crispy Baked Version: Skip the deep frying and bake the floured drumsticks at 425 degrees F for 35-40 minutes instead, then toss with the sauce and broil for 2 minutes to set the glaze, which gives a lighter result without the oil.
• Gluten-Free Preparation: Replace the all-purpose flour coating with cornstarch mixed with salt and pepper in equal parts, keeping the rest of the recipe exactly the same since the sauce is already gluten-free.

Best Pairings For Asian Chicken Drumsticks

• Serve With Steamed Rice Or Noodles: Crispy drumsticks pair perfectly with plain rice or soft noodles to soak up that glossy sauce.
• Pair With A Fresh Cucumber Salad: Cool, crisp vegetables balance the rich, savory glaze and cut through the richness beautifully.
• Add Steamed Bok Choy Or Broccoli: Green vegetables on the side keep the meal feeling balanced and add color to the plate.
• Complement With A Light Beer Or Ginger Ale: Either beverage works well with the sweet and spicy flavors without overwhelming the dish.

How To Store Asian Chicken Drumsticks At Home

• Store leftover drumsticks in an airtight container in the refrigerator for up to 3 days; the meat stays moist when sealed properly.
• Keep the sauce separate from the chicken if storing longer than a day, since the coating can soften; reheat them together gently when ready to eat.
• Freeze cooked drumsticks in a freezer bag for up to 2 months; thaw overnight in the refrigerator before reheating in a 350-degree oven for about 10 minutes.
• The uncooked marinated chicken holds well in the fridge for the full 24 hours, so prepare it the night before frying when your schedule allows.

FAQs

Asian Chicken Drumsticks Recipe

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4.9 from 34 reviews

• Total Time: 13 hours
• Yield: 4 1x

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Description

These asian chicken drumsticks come together with a glossy soy-ginger glaze that clings to each piece, giving you tender meat with a savory-sweet finish that your whole family will reach for at dinner.

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Ingredients

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Chicken and marinade:

• 8 large chicken drumsticks
• 3 cups buttermilk
• 1 tablespoon kosher salt
• 2 teaspoons powdered ginger
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Worcestershire sauce

Coating and frying:

• 1 cup flour
• 1 cup vegetable oil

Glaze:

• 1/2 cup granulated sugar
• 1/4 cup honey
• 1 tablespoon chili garlic paste
• 1/2 cup soy sauce
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon sherry
• 2 tablespoons peanut oil
• 1 teaspoon sesame oil
• 2 teaspoons ginger powder
• 3 tablespoons water
• 2 tablespoons corn starch
• 2 tablespoons sesame seeds

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Instructions

1. Place your 8 large chicken drumsticks (about 4-5 pounds total) into a gallon-sized zip-lock bag.
2. Combine 3 cups buttermilk, 1 tablespoon kosher salt, 2 teaspoons powdered ginger, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon freshly ground black pepper, and 1 teaspoon Worcestershire sauce in a bowl, then pour this mixture over your chicken in the bag.
3. Seal the bag after squeezing out excess air, then massage the marinade into your drumsticks and refrigerate for 12 to 24 hours.
4. Remove your chicken from the bag and discard the marinade, then pat each piece dry with paper towels.
5. Pour enough vegetable oil into a large Dutch oven to fully submerge your chicken and heat it to 350 degrees Fahrenheit.
6. Place your 8 drumsticks into a large bowl and sprinkle 1 cup of flour over them, tossing and turning each piece until all sides are coated, then shake off any excess flour.
7. Once your oil reaches 350 degrees Fahrenheit, carefully add all of your coated drumsticks to the hot oil and maintain high heat as the temperature naturally drops below 300 degrees Fahrenheit during cooking.
8. Allow your chicken to cook for about 15 minutes (smaller drumsticks may take less time), using tongs to check that the thickest part reaches 160 degrees Fahrenheit on a probe thermometer without touching bone.
9. Transfer your cooked drumsticks to a paper towel-lined pan to drain.
10. While your chicken fries, combine 1/2 cup granulated sugar, 1/4 cup honey, 1 tablespoon chili garlic paste, 1/2 cup soy sauce, 3 tablespoons freshly squeezed lime juice, 1 tablespoon sherry, 2 tablespoons peanut oil, 1 teaspoon sesame oil, and 2 teaspoons ginger powder in a medium saucepan and bring to a boil over medium-high heat.
11. Whisk together 3 tablespoons water and 2 tablespoons corn starch in a small bowl, then slowly drizzle this mixture into your boiling sauce while whisking constantly until thickened, then remove from heat.
12. Place 4 drained drumsticks at a time into a large bowl and drizzle one third of your glaze over them, tossing to coat, then transfer to your serving platter.
13. Repeat step 12 with your remaining 4 drumsticks and another third of the sauce, adding them to the platter.
14. Sprinkle sesame seeds across your finished chicken and serve with the remaining glaze on the side or drizzled over the top, along with plenty of napkins.

Notes

• The 12-24 hour marinade is essential because it tenderizes the drumsticks and infuses them with deep savory flavor throughout the meat.
• Pat the chicken completely dry before flouring since any moisture will cause the coating to clump and prevents that crispy exterior from forming.
• Don’t skip the temperature drop when adding chicken to the oil-the initial dip below 300 degrees followed by the gradual heat-up crisps the skin while keeping the inside juicy and cooked through.
• Coat the drumsticks in batches with the sauce rather than all at once so each piece gets evenly dressed without becoming soggy, and reserve extra sauce on the side for those who like more glaze.

• Prep Time: 12 hours 30 minutes
• Cook Time: 30 minutes
• Category: More Fried Chicken
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 470 kcal
• Sugar: 18 g
• Sodium: 1240 mg
• Fat: 26 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.2 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 110 mg