Sticky Chicken Drumsticks are the ultimate comfort food. They're juicy, flavorful, and finger-licking good. This freezer-friendly version makes it even easier to get them on the table. Freeze the drumsticks in their marinade, and when you're ready to cook, just thaw, bake, and let the oven do the work. They're a perfect mix of sweet, savory, and totally irresistible.
4 Servings
2 Ibs. chicken drumsticks or quarters
(about 8-10 drumsticks or 4 quarters)
¼ cup honey
¼ cup olive oil
¼ cup soy sauce
5 frozen garlic cubes
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sesame seeds + extra for garnish
2 teaspoons fresh parsley, chopped, for garnish
Place the chicken in a 9x13-inch pan or oven to table dish.
In a small bowl, whisk together the honey, olive oil, soy sauce, garlic cubes, paprika, salt, pepper, and sesame seeds until well combined.
Pour the marinade over the chicken and massage it into the drumsticks making sure they are well coated.
Place a piece of parchment paper over the chicken then cover with foil or an aluminium lid that fits the pan.
Preheat your oven to 325°F and bake covered for 2 hours.
Halfway through baking, turn the chicken over in the marinade and continue baking
When serving, spoon any remaining sauce over the chicken for extra flavor and garnish with more sesame seeds and
Serve with rice and roasted vegetables such as broccoli.
If freezing raw:
Place the pan in a freezer ziploc bag and seal.
Label with name of the dish, date it was made, and the cooking instructions, and
When preparing to cook the chicken, place the frozen chicken in the refrigerator overnight to thaw. If you need it to be ready sooner, use the cold water method by submerging the sealed bag in cold water for faster thawing.
Featured in the Whisk by Ami Magazine
Ingredients sponsored by Evergreen Kosher
Photo by Sruly Fryde
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