A fantastic one for midweek and a crowd pleaser! These sticky chicken drumsticks are baked in the oven until tender, and basted with an incredible Chinese plum sauce which is sweet with a touch of tang and the beautiful fragrance of plum. See notes for skipping the marinating time!

Sticky Chicken Drumsticks in Chinese Plum Sauce

1.2kg / 2.4lb large chicken drumsticks ((8 drumsticks))

/ 185 milliliters Fountain Plum Sauce ((Note 1))

brown sugar ((can reduce to 1/4 cup))

soy sauce ((all purpose or light, not dark soy sauce))

tbsp Hoisin Sauce

garlic, (minced)

tsp ginger, (minced)

tsp Chinese Five Spice Powder ((Note 2))

Sesame seeds

scallions

Place Marinade ingredients in a ziplock bag (or bowl) and mix. Add chicken and massage to coat in the Marinade. Refrigerate for 1 hour (see Note 3 for skipping this).

Preheat oven to 180C/350F (all types).

Line a tray with baking paper / parchment paper (or foil then spray with oil).

Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.

Bake chicken for 20 minutes.

Remove from oven. Spoon / slather / brush with reserve marinade (generously!) (Note 4). Bake for 10 minutes.

Remove from oven and TURN chicken. Baste again using tray juices and reserved marinade. Bake for 10 minutes.

Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.

Remove chicken from oven and scrape/brush tray juices onto chicken (don't waste free flavour!).

Sprinkle with sesame seeds and shallots/scallions if using. I served it with rice and steamed broccolini.

Baking &amp; Basting (Total bake time: 50 min)

When I was making the marinade I was worried the sauce would be far too sweet and take away from the chicken. But boy was I wrong. The perfect sticky and saucy coating on perfectly cooked chicken. So yummy - will be making for as long as we have plum sauce in our fridge.

Really delish sauce. I steamed some choy sum and broccolini then tossed them in the sauce left behind on the tray after removing the chicken. Such an easy meal with great results. Thanks Nagi!

This was beautiful thanks Nagi and Dozer. It is autumn when I tried this and I added 2 halved black plums about 30 minutes into the cook. They can go in the tray and turn out nice and sweet with body but not 'mooshy.' What a find for us. Thanks for the recipe book as well!

Fantastic! Made with 2 drumsticks and 2 thighs. Serving only myself, had such a hard time not to gobble down tomorrow's lunch!
I did make the full marinade and chicken was submerged in a bag, spent the night in the fridge.  Have saved the rest of the sauce and am freezing it.
Don't know how many 10 minutes I set the timer for - lost count.  Figured when the  sticky looked sticky enough it was right. Done in my Toaster Oven, served with (micro) baked potato and (micro) steamed Broccoli.

My grandson went nuts!  These are so good...worth every effort and there wasn't much effort involved.  Yum!  Thank you for the great recipe.  Making them tonight (again).  Big hit!!!

Made this with chicken wings it was amazing 🤩 definitely cooking this again 👍

Oops! Meant to mark 5 stars on my review.

I had these with your recipe for fried rice thank you Nagi delicious

These tasted as good as yours look Nagi but I never seem to get the sticky sauce thick and gooey like yours. It does thicken a little as it cools but I dont want to serve them cold! Any tips?

My local shop had everything but the Fountain plum sauce as well ☺️ So I used Ayam brand and it was still wonderful - sooo tasty Nagi!!! Will try this with chicken wings next for all the stickiness!!!

Hi Nagi,

We love your recipes and use them as a our goto for guaranteed everyday culinary delights!

Just a little concern with using the reserved marinade that has been in contact with the raw chicken to reglaze the baked chicken.

Isn't this a contamination risk due to the chicken already having been cooked? Is the extra 10 minutes of baking enough to deem it safe for consumption? Thanks and cheers!

Plum sause.not so easy to find in Texas...ordered it online lol. These drumsticks were delish!!. Both my husband and I ate and then we could have licked the plate the pan and our fingers 🙂. I am really enjoying many of your recipes. I'm a newbie to this kind of cooking and loving all the new flavors and textures. Thank you for the best recipes and explanations they are super helpful and well written. Can't wait to try a different dish every week !

Slurp, made them last night and they were super yummi and sticky, will defo keep this recepi as I think the marinade will be nice with pork too, thanks again Nagi for sharing your recepis :) x

sticky chicken drumsticks in chinese plum sauce

Prep Time: 5 minutes

Cook Time: 50 minutes

Total: 55 minutes

Servings: 4

Author : Nagi | RecipeTin Eats

Ingredients

Instructions

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