A baking tray containing sticky Korean chicken drumsticks

Sticky Korean chicken drumsticks

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(10 ratings)

Prep: 30 mins Cook: 1 hr plus overnight marinating


Serves 8

These sticky chicken drumsticks with Korean marinade are moreish finger food. Try them with coleslaw and salads at a summer picnic — but take napkins!

Nutrition and extra info

Nutrition: Per serving

  • kcal214
  • fat9g
  • saturates2g
  • carbs9g
  • sugars7g
  • fibre1g
  • protein25g
  • salt1.1g
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  • 16 chicken drumsticks



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • coleslaw, to serve
  • sliced red chilli and spring onions, to serve

For the marinade

  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 shallots, roughly chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • large piece ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 8 garlic cloves, finely grated
  • 2 tsp chilli flakes
  • 3 tbsp mirin


  1. Tip all of the marinade ingredients into a mixing bowl with a good grinding of pepper and whisk them together. Score the drumsticks with a sharp knife, if you like, and toss them in the marinade. Cover and chill for as long as you can – overnight is good but 24 hrs is even better.

  2. Heat the oven to 160C/140C fan/gas 4. Lay the drumsticks on a shallow roasting tray and spoon over any excess marinade from the bowl. Roast the chicken for 40 mins, then baste with the sticky juices in the tin. Turn the oven up to 220C/200C fan/gas 8 and continue to cook the chicken for 20 mins more, or until caramelised (it’s fine for it to char a little). Use tongs to lift the chicken onto a platter and scatter over some sliced red chilli and spring onions, if you like. Serve with coleslaw and plenty of napkins. Cold beers are optional.

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Comments, questions and tips

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Darja Bardo's picture
Darja Bardo
22nd Jul, 2019
I did full marinade but only for 6 drumsticks overnight and it did not provide enough flavour. Not sure if I needed to double the recipe for it to work properly.
itybity's picture
17th Aug, 2018
Moreish, tasty, spicy without being to over powering, the skin of the chicken is divine if charred too. Really easy to make with excellent results. Next time I make this I wish to add a squeeze of lime juice to the marinade and some coriander over the end dish as I think it would bring the flavours out even more
Mandy Jackson's picture
Mandy Jackson
3rd Mar, 2018
So easy to make and very popular with my guests. I made these first in the summer for a family bbq. I had so many comments about how tasty they were, my only problem was that I didn’t make enough!! Brilliant recipe that has become a firm favorite.
24th Oct, 2017
These were devoured quickly so I’m assuming they were good (I’m vegetarian). They’re easy to make my only problem was I couldn’t find mirin so I used a Japanese rice vinegar and sugar, half a teaspoon of sugar to each tablespoon of vinegar. I’m making them again this week.
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