This recipe is perfect for creating a crowd-pleasing platter of "little" chicken bites, ideal for parties, game day, or a fun family dinner. The combination of drumsticks and wings offers variety, and the sweet and sticky glaze is irresistible to both kids and adults.
Sweet & Sticky Little Chicken Drumsticks & Wings
This recipe uses a two-step baking process to ensure the chicken is cooked through and incredibly juicy, while the glaze gets perfectly caramelized and sticky without burning.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 40-50 minutes
Ingredients
- 2 lbs (about 1 kg) chicken drumsticks and wings (a mix is great!)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
For the Honey-BBQ Glaze:
- ¾ cup your favorite BBQ sauce
- ¼ cup honey
- 2 tbsp low-sodium soy sauce (or tamari)
- 2 cloves garlic, minced
- 1 tsp rice vinegar or apple cider vinegar
- ¼ tsp red pepper flakes (optional, omit for a kid-friendly version)
For Garnish (Optional):
- Toasted sesame seeds
- Sliced green onions or fresh parsley
Instructions
Prep and Preheat: Preheat your oven to 400°F (200°C). Place a wire rack inside a large, rimmed baking sheet. Lining the sheet with foil underneath the rack makes cleanup a breeze.
Season the Chicken: Pat the chicken drumsticks and wings completely dry with paper towels. In a large bowl, toss them with the olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
Arrange for Baking: Place the seasoned chicken pieces in a single layer on the wire rack, ensuring they are not touching. This allows hot air to circulate, making them crispy all over.
Initial Bake: Bake for 20 minutes. This initial cook time helps render the fat and get the chicken started without the sugar in the glaze burning.
Make the Glaze: While the chicken is baking, whisk together all the glaze ingredients in a small saucepan. Heat over medium-low heat, stirring occasionally, until the honey is melted and the sauce is smooth. Let it simmer gently for 2-3 minutes to meld the flavors.
Glaze and Finish Baking: Remove the chicken from the oven. Using a pastry brush, generously brush the glaze all over each piece of chicken. Reserve about half of the glaze for later. Return the chicken to the oven and bake for another 15-20 minutes, or until the glaze is deep golden brown, sticky, and the chicken is cooked through (internal temperature of 165°F / 74°C).
Final Toss: Place the hot, glazed chicken into a large bowl. Pour the remaining glaze over the top and toss gently to coat every piece in an extra layer of sticky sauce.
Garnish and Serve: Arrange the "little" drumsticks and wings on a platter. Sprinkle with toasted sesame seeds and sliced green onions, if desired. Serve them warm while they're at their stickiest and most delicious.
Tips for Success & Variations
The Wire Rack is Key: Don't skip it! Baking directly on the pan will steam the bottom, making the skin soft instead of crispy.
For Spicy "Little" Bites: Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the glaze for a sweet and spicy kick.
Air Fryer Method: This works wonderfully! Cook at 380°F (190°C) for 15 minutes, flip, brush with glaze, and cook for another 10-12 minutes until crispy and cooked through.
Make-Ahead for a Party: You can season the chicken and store it in the refrigerator ahead of time. You can also make the glaze a day in advance. Simply bake and glaze when you're ready to serve.
Different Glazes: Feel free to swap the glaze! A classic Buffalo sauce, a Parmesan-garlic butter, or a teriyaki glaze would all be fantastic on this "little" chicken.
Enjoy your fun, flavorful, and perfectly portioned chicken feast
LITTLE CHICKEN DRUMSTICKS &CHICKEN WINGS VIDEO :
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