A super easy recipe for delicious sticky drumsticks that are healthy and paleo. I make this recipe often, per my family’s insistence!
My family really likes these sticky drumsticks. Their combination of sweet and savory is irresistible. Naturally a big hit with kids, grownups love sticky drumsticks too!
I make drumsticks just about every week, so I have a growing collection of chicken drumsticks recipes (these spicy drumsticks are excellent).
My challenge when making sticky drumsticks for the first time was to use a natural sweetener – I opted for honey – and to use the minimal amount that would flavor the dish, without making it overly sweet or going overboard with the carbs.
I am proud to report that I succeeded. These sticky drumsticks are easy to make, healthy, and delicious. If you use coconut aminos instead of soy sauce, they are also paleo.
Leftovers keep quite well in the fridge for 3-4 days, although – as with most chicken recipes – they’re not as good as when served fresh. I reheat them gently, covered, in the microwave on 50% power.
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons light soy sauce or coconut aminos
- 1 teaspoon kosher salt (only if using coconut aminos)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 8 medium skin on chicken drumsticks
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk together the olive oil, honey, soy sauce or coconut aminos, kosher salt if using, pepper and garlic powder.
- Place the chicken drumsticks in a 9 X 13-inch baking dish. Pour the sauce on top and use your hands to massage the sauce into the chicken pieces.
- Bake 45 minutes, using a pastry brush to baste the drumsticks with the pan juices every 15 minutes, and washing the brush with warm soapy water after each basting.
- When done, brush the sticky drumsticks one last time with the now thickened pan juices, and serve.