Chicken, Entree, Recipes, Sauces, Vegetables

Sweet and Spicy Chicken Drumsticks

Chicken drumsticks are my favorite part for buffet dinners. They are easy to serve and are the perfect portion when combined with other dishes.
The recipe here makes using them even easier, as they are mixed with the marinade in the pan ahead of time, and kept in the fridge until ready to roast.

The main ingredient in the marinade is a homemade sweet and spicy peppers sauce, which, unlike store bought ones, contains mostly fresh peppers, without any preservatives or additions. It’s very easy and quick to make, and it gives the marinade and the dish wonderful flavor and aroma. Try it and enjoy.

* The sauce can also be used as a dipping sauce for fried chicken, fish or shrimps, and a tablespoon of it will upgrade soups, stews and other dishes.
* Pectin powder is a natural thickener which is extracted from fruits. It works best when added to heated liquid that has some sugar in it, so make sure to add it only after the sauce has been cooked for a while.

Makes: 10 buffet portions or 5 dinner portions
Prep time: 10 minutes (not including preparing the peppers sauce)
Marinating time: 1 hour and up to overnight
Roasting time: 1 hour

2.8 lbs (1.25 Kg) Chicken drumsticks (preferably air chilled)
1/3 cup sweet and spicy peppers sauce (recipe below)
¼ cup soy sauce
2 Tbs apricot jam
2 garlic cloves, crushed to a paste
1 tsp ginger, chopped fine to a paste
1 Tbs whole grain Dijon mustard
1 tsp Sriracha sauce (or any other hot sauce), or to taste
1 tsp salt
For serving:
2 scallions, chopped

1. Line a deep roasting pan with aluminum foil and baking paper. Dry the chicken drumsticks well with paper towels and place in the pan. Add the peppers sauce, soy sauce, apricot jam, garlic paste, ginger paste, mustard, Sriracha sauce and salt. Mix to coat the chicken with the marinade. Cover and place in the fridge for an hour, and up to overnight. Turn the chicken in the marinade occasionally.

2. When ready to roast, preheat the oven to 400F (205C). Bring the chicken to room temperature and place in the oven. Roast for 15 minutes, then turn down the temperature to 375F (190C). Roast for about 45 minutes longer, turning the chicken and basting with the marinade 2-3 times while roasting. If the chicken turns too dark, cover the pan loosely with aluminum foil.
3. Transfer to a serving dish, scatter chopped scallions on top and serve hot.

Sweet and Spicy Pepper Sauce
Makes: 1½ cups
Prep time: 10 minutes
Cooking time: 35 minutes

Combine 3 cups seeded mini peppers, 1 garlic clove and ½ cup water in a bowl. Using a hand blender, blend to a fine mixture. You should end up with 1 2/3 cups mixture. Transfer into a medium size pot. Add ¼ cup apple cider vinegar, 1/3 cup sugar, 1 Tbs salt, 1 tsp hot paprika, 1 tsp red Tabasco sauce. Mix well and bring to the boil over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, for 10 minutes. Reduce the heat to simmer and, while whisking, add 1 Tbs pectin powder. Mix again and cook for another 20 minutes, until the sauce thickens, mixing occasionally. Taste and adjust seasoning if needed. The sauce will keep, in an airtight jar the fridge, for up to a month.

42 thoughts on “Sweet and Spicy Chicken Drumsticks”

    1. Thank you Myra, I’m glad you liked the dish. The sauce indeed is perfect for meats. It also goes great with fish and shrimps. I even add a bit to salad dressing and soups. It’s great to have a jar in the fridge – it’s so versatile. 🙂


  1. Until I read this recipe, I’ve never even considered using pectin to thicken a sauce. I’d probably typically use corn starch to thicken this type of sauce. Does sauce thickened with pectin have different characteristics from one made with corn starch (better texture, taste, etc.)?

    Liked by 1 person

    1. I prefer pectin here, as the sauce is more of a jelly/jam type, rather than a starchy one. Also, sauces thickened with cornstarch don’t keep as long as with using pectin. I guess it’s best to try it once and see if you like it. 🙂


    1. Thank you Mimi, I’m glad you liked the dish. These ingredients combined so well together, it was worth writing down the recipe.
      As for the peppers, I actually came up with the sauce when I ended up with too many mini peppers, and needed to find another use for them. Now I buy these peppers especially for making this tasty sauce! 🙂


  2. I love the sound of this and never thought to use pectin so thank you…I need a new spicy recipe it is handy to keep in the fridge :)Thank you, Ronit nice one 🙂

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.