Sticky Wings But With Baked Chicken Drumsticks
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Yield: 12 drumsticks
Chicken drumsticks that are coated in flour, baked in the oven until lightly golden and crisp, tossed in my Homemade Sticky Finger Sauce, and then broiled until perfectly glazed. The sauce has an Asian flair to it, all while being neutral enough to dip into ranch and eat along with celery. Meant to be an inexpensive replacement for chicken wings, while also being its own craveable thing.
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Ingredients
For the Baked Chicken Drumsticks/"Lazy Fried":
- 12 chicken drumsticks patted dry
- ½ cup high quality gluten-free all purpose flour you can sub for regular flour if not GF
- salt and pepper to taste
- 2-3 tablespoon canola oil for lazy frying in the oven
Homemade Sticky Finger Sauce:
- 1 cup honey
- ½ cup reduced sodium soy sauce or tamari I use San-J Brand because it's gluten-free and organic
- ¼ cup light brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- a couple of dashes of crushed red pepper chili flakes
- ¾ cup filtered water
- 3 tablespoon organic cornstarch
Instructions
To Bake/"Lazy Fry" the Chicken:
- Preheat oven to 425 F.
- Place flour in a sealable container and season with salt and pepper to taste. Roll chicken drumsticks in flour until evenly coated on all sides. You can also close the lid of the container to shake the chicken until coated.
- Pour canola oil onto a nonstick cookie sheet. Move the pan around to spread out the oil.
- Lay floured drumsticks on pan, alternating their direction to fit more. Roll the drumsticks around in the oil until coated on every side.
- Bake for 30 minutes, flipping halfway through. Additionally, you may need to use the Broiler on Low for 3-5 minutes per side to encourage further browning. Meanwhile, make the Homemade Sticky Finger Sauce.
To Make the Homemade Sticky Finger Sauce:
- Combine all ingredients for the sauce in a small mixing bowl. Whisk until well-incorporated, especially the honey.
- Pour mixture into a medium-sized saucepan and place over medium heat. Stir frequently while waiting for the mixture to steam.
- Bring to a simmer, stirring constantly for 1-3 minutes. It will thicken before your eyes. Be sure the burner isn't set too high or else the honey could crystallize.
- Remove from heat and set aside until ready to use.
To Coat the Chicken in the Sauce:
- Once the chicken's internal temperature reads at least 160 F, remove from oven.
- Use tongs to transfer drumsticks into a large mixing bowl. Pour half or ¾ of the sauce overtop of the chicken. Shake the bowl or use the tongs to toss the chicken, rolling them each around several times until well-coated. The sauce will be thick at this point, but not as sticky as it will become.
- Lay the chicken drumsticks back out on the cookie sheet. If you had some sticking occur, you may want to use a clean cookie sheet. If any drumsticks are light on sauce, baste with some extra. Then, set back in the oven under Low Broil for 5-8 minutes, until glazed and sticky and the chicken reads 165 F.
- Serve with celery, ranch, a baked potato or your choice of typical wing sides. Serve any extra unused sticky sauce along with the wings, or refrigerate and use within 3 days.
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