Sweet and Spicy Chicken Drumsticks

Name: Sweet and Spicy Chicken Drumsticks
Prep time: 1 h 15 min
Cook time: 1 h 19 min
Total time: 2 h 34 min
Yield: 6 servings
Cuisine: Asian
Ingredients: ½ cup Sriracha; ½ cup unseasoned rice vinegar; ¼ cup mirin; ¼ cup red currant jelly; 12 piece large chicken drumsticks; 2 teaspoon Kosher salt; 1 cup rice flour; 1 tablespoon cornstarch; Ingredient info: Sriracha; mirin; and rice flour can be found at many supermarkets and at Asian markets.

Crispy chicken drumsticks coated in a sweet and spicy Asian-inspired glaze made with Sriracha, rice vinegar, and mirin. The drumsticks are dredged in rice flour for extra crunch before being baked and tossed in the sticky sauce.

6 servings

2 hr 19 min

Published October 4, 2025

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Ingredients

•½ cup Sriracha
•½ cup unseasoned rice vinegar
•¼ cup mirin
•¼ cup red currant jelly
•12 piece large chicken drumsticks
•2 teaspoon Kosher salt
•1 cup rice flour
•1 tablespoon cornstarch
•Ingredient info: Sriracha
•mirin
•and rice flour can be found at many supermarkets and at Asian markets.

Cooking Instructions

1.
Bring Sriracha, rice vinegar, mirin, and jelly to a boil in a small heavy saucepan over high heat. Reduce heat to medium; simmer, adjusting heat if necessary, until mixture is thick and reduced to 3/4 cup, about 10 minutes. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.
10 min
2.
Place drumsticks in a large bowl and season generously with salt. Cover and refrigerate for 1 hour. Preheat oven to 450°F. Whisk rice flour and cornstarch in a medium bowl. Place a wire rack on a rimmed baking sheet. Using a paper towel, pat drumsticks dry. Dredge in rice flour mixture, shaking off excess. Arrange on prepared rack.
60 min
3.
Roast drumsticks, turning frequently, until skin is browned and crisp, 50-60 minutes. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill. Rewarm in a 450°F oven for 10-15 minutes before continuing.
60 min
4.
Combine hot drumsticks and 1/4 cup sauce in a large bowl; toss to coat. Return drumsticks to rack and roast, turning once, until skin is crisp and sauce is beginning to brown, 8-9 minutes. Brush with additional sauce and serve remaining sauce alongside.
9 min

Sweet and Spicy Chicken Drumsticks

6 servings

2 hr 19 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ cup Sriracha

•½ cup unseasoned rice vinegar

•¼ cup mirin

•¼ cup red currant jelly

•12 piece large chicken drumsticks

•2 teaspoon Kosher salt

•1 cup rice flour

•1 tablespoon cornstarch

•Ingredient info: Sriracha

•mirin

•and rice flour can be found at many supermarkets and at Asian markets.

Cooking Instructions

Bring Sriracha, rice vinegar, mirin, and jelly to a boil in a small heavy saucepan over high heat. Reduce heat to medium; simmer, adjusting heat if necessary, until mixture is thick and reduced to 3/4 cup, about 10 minutes. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.

10 min

Place drumsticks in a large bowl and season generously with salt. Cover and refrigerate for 1 hour. Preheat oven to 450°F. Whisk rice flour and cornstarch in a medium bowl. Place a wire rack on a rimmed baking sheet. Using a paper towel, pat drumsticks dry. Dredge in rice flour mixture, shaking off excess. Arrange on prepared rack.

60 min

Roast drumsticks, turning frequently, until skin is browned and crisp, 50-60 minutes. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill. Rewarm in a 450°F oven for 10-15 minutes before continuing.

60 min

Combine hot drumsticks and 1/4 cup sauce in a large bowl; toss to coat. Return drumsticks to rack and roast, turning once, until skin is crisp and sauce is beginning to brown, 8-9 minutes. Brush with additional sauce and serve remaining sauce alongside.

9 min