These sweet and sticky Sriracha drumsticks are made with grilled chicken legs slathered with a mix of apricot jam, hot sauce, rice vinegar, soy sauce, and fish sauce. Slightly spicy. Thoroughly irresistible.
Slightly sweet. Slightly sticky. Slightly spicy. Thoroughly irresistible. That’s what we think of these sweet and sticky Sriracha drumsticks. We also think we can’t quite get enough of that sweetly sour glaze. So much so, in fact, that we’ve been slathering it on bone-in, skin-on chicken thighs and bone-in pork chops every chance we get. We’ve not been disappointed. Originally published May 22, 2015.–Renee Schettler Rossi
Sweet and Sticky Sriracha Drumsticks
- Quick Glance
- 30 M
- 1 H
- Serves 4
- 1 cup apricot jam
- 2 tablespoons store-bought or homemade Sriracha sauce, or more to taste
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 bunch scallions, ends trimmed
- 8 chicken drumsticks (1 1/2 to 2 pounds)
- 2 tablespoons olive oil, plus more for the grill
- Freshly ground black pepper
- 1. Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. Scrape the grill rack clean and lightly oil it.
- 2. In a small bowl, stir together the jam, Sriracha, rice vinegar, soy sauce, and fish sauce. Thinly slice 1 scallion and stir it into the sauce. Set aside at room temperature.
- 3. In a large bowl or roasting pan, drizzle the drumsticks with 1 tablespoon olive oil, season well with salt and pepper, and toss to coat.
- 4. Arrange the drumsticks on the grill rack over direct heat and cook, turning every 6 to 8 minutes, until the chicken is golden on all sides and an instant-read thermometer inserted into the meatiest part of a leg away from the bone registers 165°F (74°C), 30 to 45 minutes total. During the last 10 minutes of grilling, generously and repeatedly brush the chicken with the jam mixture and transfer the chicken to indirect heat. Plonk the drumsticks on a platter and let rest for 5 minutes.
- 5. Meanwhile, in a roasting pan or on a baking sheet, toss the whole scallions with the remaining 1 tablespoon oil and season with salt and pepper to taste. Place the onions on the grill rack (perpendicular to the rack, natch) and cook until nicely grill-marked on the first side, 1 to 2 minutes. (You’ll have to use tongs to peek at the underside of one scallion.) Carefully turn the scallions and cook for 1 minute longer. Transfer to the platter with the chicken and serve right away.
Baked Sweet and Sticky Sriracha Drumsticks Variation
- If you don’t have a grill or if popping a baking sheet in the oven is simply more your jam, we’ve got you covered. Slick a rimmed baking sheet with a little oil or line it with foil. In a large bowl, stir together the jam, Sriracha, rice vinegar, soy sauce, and fish sauce. Thinly slice 1 scallion and stir it into the sauce. Season the sauce well with salt and pepper, and toss the drumsticks in the sauce. Place the bowl, covered, in the fridge and let the drumsticks marinate for a couple hours (or as long as you can stand to wait). Place the drumsticks on the baking sheet in a single layer and bake, uncovered, for 45 minutes in an oven preheated to 375°F (190°C). Plonk the drumsticks on a platter. Omit the scallions or char them in a dry skillet on the stovetop over medium-high heat during the final moments the chicken is in the oven. Transfer to the platter with the chicken and serve right away.