Sweet and Sticky Chicken Drumsticks is a recipe that’s perfect for tonight’s dinner. Easy to prepare, no fuss, and very little clean up; a perfect weeknight family recipe!
When it comes to a sweet and sticky chicken recipe, my mother was the queen. A sweet and sticky chicken is the ultimate comfort food for me. I grew up eating chicken baked this way. Fried chicken was not something my mother regularly prepared, but this type of recipe is certainly more than familiar; it’s ceremonial!
As I have mentioned before, I love recipes which deliver a big bang for your buck. Any recipe that has a flavour profile with all of the elements a good dish needs, and with only a few ingredient. So, allow me to introduce you to my mom’s Sweet and Sticky Chicken Drumsticks recipe!
MOM’S RECIPES ARE ALWAYS THE BEST RECIPES!
As previously mentioned, as a child, my mom would make chicken like this all the time. She would pair it with homemade French fries, or rice. Remember that fried rice that came in a can with a seasoning pouch and it was all packed for sale in a square box? Dainty was the brand name.
That stuff was worth its weight in gold! I used to love it!! It’s been many, many years since I’ve eaten it, but I do have my own copycat version of it – Copycat Dainty Beef Flavoured Rice! As a working mom, my mother took a lot of shortcuts. This rice was one of them!
Before my mom passed away, she would come to visit us in Toronto at least two or three times each year and she would always stay for a week or so. Every time she came to visit, without fail, she would provide me with a menu of what she wanted to eat while she was visiting. Provide is probably the wrong word to use. It was more like demand!
THESE MEMORIES ARE PRICELESS!
It’s funny now to look back on it and it makes me smile. One of the last times she came to visit, I spent about $400 dollars on groceries in four or five days. Let me explain. We don’t usually buy any meat, because both John.e and McKenna are vegetarians. My mom was one to believe that you needed to have some type of meat with every meal, so I’d have to buy enough meat to get her through three meals a day for those four or five days.
But, in addition to meat, sides were just as important. I’d have to buy oil to make fries, because baked fries were not an option for her. Brown, basmati, jasmine rice, etc., were out of the question. So even though I had those on hand, I had to buy plain white instant rice for her.
My mother grew up, and spent most of her life in a small out port fishing village in Newfoundland where fresh produce was not always readily available. She became accustomed to canned and boxed grocery items and those tastes became familiar to her. And even later in life, she never did get the appeal of fresh produce.
NOT MY DC!!!
Even my regular stash of Diet Coke had to be changed to Diet Pepsi, because that’s what she demanded. I remember one of her visits (my dad came too) when she wanted homemade pizza for dinner. McKenna was living with her mom at that time, so there would have been me, John.e, my mom and my dad at the dinner table that night.
To satisfy everyone’s personal tastes, I had to make four different pizzas. Usually, it’s one vegetarian pizza and another pizza with pepperoni and bacon. Well, that night, there had to be four!
I’m certainly not complaining – although you can bet I wasn’t too happy at the time! If she could only visit one more time, I would put all of my frustrations aside and gladly make those four pizzas, buy the copious amounts of pork, chicken, bacon, and beef, and I’d gladly stink up my kitchen with the smell of hot oil.
This recipe for Sweet and Sticky Four Ingredient Chicken Drumsticks is an exact replica of my mom’s famous chicken recipe. Enjoy!
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Sweet and Sticky Chicken Drumsticks
- 12 chicken drumsticks
- 1 cup ketchup
- 1 cup brown sugar, lightly packed
- 1/4 cup yellow mustard
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat your oven to 400 degrees.
- Wash and pat dry the drumsticks. Set aside.In an oven-proof baking dish, which has been very lightly greased, place the chicken drumsticks in a single layer and season with salt and pepper.
- Lay a sheet of parchment paper onto a baking sheet and place a wire cooling rack on top. Liberally spray the cooling rack with non-stick cooking spray.
- Lay the chicken drumsticks onto the wire cooling rack. Leave space between each drumstick. Season with half of the salt and half of the ground black pepper.
- Bake for 35 minutes.
- In the meantime, whisk together the remaining ingredients and set aside.
- Once the drumsticks have baked for 35 minutes, remove them from the oven and coat each one in the sauce mixture. Place them back onto the rack and bake for 15 additional minutes.
- Remove from oven. Garnish and serve!
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