Baked Chicken Drumsticks

Serving 20 people

60 min


  • brown sugar 1 cup brown sugar
  • chicken drumsticks 20 chicken drumsticks
  • chili sauce 1/4-1/2 cup sriracha chili sauce
  • corn starch 3 Tb. corn starch
  • flour 1/3 cup flour (any variety for GF)
  • fresh ginger 2 Tb. fresh grated ginger
  • garlic 3 large cloves garlic, minced
  • pineapple juice 3 1/2 cups pineapple juice
  • rice vinegar 1/4 cup rice vinegar
  • salt 1 Tb. salt
  • soy sauce 1/4 cup soy sauce
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How to make it

  1. Preheat the oven to 450 degrees F. Line two rimmed baking sheets with foil, spray with non-stick cooking spray, and set aside.
  2. Mix the flour, corn starch, and salt together in a bowl. Using paper towels, dry each drumstick and roll them in the flour mixture for a light dusting. Then lay them out on the baking sheets, evenly spaced.
  3. Bake the drumsticks for 30 minutes, flipping once.In the meantime, pour the pineapple juice and all remaining ingredients in a sauce pot. (If you are sensitive to heat, add 1/4 cup sriracha; if you really like spicy food, add 1/2 cup.) Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.Then pour the sauce over the drumsticks evenly.
  4. Roll the drumsticks around in it to coat, and place back in the oven.Back another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated.
  5. Serve warm.