Slathered in a sweet and zesty honey-lemon-ginger sauce, these pan-fried Sticky Chicken Drumsticks are delicious and simple to make. They’re destined to become a family favorite for an easy weeknight dinner.
I nearly started this post by complaining about my internet connection, because while writing the original version my connection dropped and hours of work vanished. Frustrating as that was, the pictures reminded me how good this dish is, so here’s the recipe—short, clear and ready to make.
Moist, flavorful dark meat coated in a glossy glaze of honey, lemon and fresh ginger—these pan-fried drumsticks are both sticky and bright. They take about 35 minutes from start to finish: while the chicken cooks, you can prepare a side like rice, salad or stir-fried vegetables. If you prefer white meat, you can try large chunks of chicken breast, but drumsticks give the best flavor and stay juicy.
Serve these Sticky Chicken Drumsticks with grains such as rice, quinoa, bulgur or couscous, or alongside a crisp salad or sautéed vegetables. They’re also tasty cold, making them a great choice for picnics or packed lunches.
If you try these Sticky Chicken Drumsticks, please rate the recipe and leave a comment to let me know how it went—I love hearing from readers!
Honey Lemon Ginger Glazed Sticky Chicken Drumsticks
Slathered in a sweet and zesty honey-lemon-ginger sauce, these pan-fried Sticky Chicken Drumsticks are simple to prepare and full of flavor—an ideal family dinner that comes together quickly.
Main Course
American
chicken, dinner, glaze, lemon, pan-fried, sticky, sweet and sour
Ingredients
- ½ tbsp olive oil
- 2 lbs chicken drumsticks 900 g, about 6 large drumsticks
- the zest of ½ lemon peel of ½ lemon, chopped very thinly
- 2 tbsp honey
- 2 tbsp water
- 1 to 2 tsp fresh ginger peeled and chopped thinly, adjust to taste
- ½ tsp ground cumin
- ¼ tsp hot pepper flakes adjust to taste
- ¼ cup fresh cilantro leaves
Instructions
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Heat the olive oil in a large non-stick skillet over high heat. Add the drumsticks and sear for about one minute per side to brown. Season with sea salt and freshly cracked black pepper, reduce the heat to medium-low, cover and cook for 20–25 minutes or until the meat is no longer pink (cooking time will vary with drumstick size; start checking at about 15 minutes).
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While the chicken cooks, whisk together the lemon zest, honey, water, chopped ginger, ground cumin and hot pepper flakes in a medium bowl.
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When the chicken is almost cooked through, pour the honey-lemon mixture over the drumsticks. Bring it to a gentle boil and cook, stirring and spooning the glaze over the chicken, until the sauce is thick and glossy, about 3 minutes.
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Remove from heat, top with fresh cilantro leaves and serve immediately with salad, stir-fry vegetables or grains like rice or pasta. These drumsticks are also enjoyable cold.