Sriracha Drumsticks

I’ve wanted to do a post mentioning my husband for quite a while now, but kept putting it off. It seems as though no amount of words will do him justice. He’s my pillar of support, my rock, my best friend, and I thank God every day for blessing my life with such a great man by my side.  I am so relieved that I didn’t get a picky eater for a husband. I’m not sure if I could have managed that. 🙂 He’s  always very appreciative of my cooking, and even if something doesn’t turn out good, he’ll never say anything negative.  Even if I like to eat something that he isn’t a fan of, he’ll still try it just to see that smile on my face, and it just isn’t that much fun to cook it just for myself anyway. Cooking dishes that he loves and raves about is what gives me immense satisfaction. And this is just one of those dishes. Try it, and hope this becomes one of your favourite food as well. 🙂


  • 6 Chicken drumsticks
  • 1 tbsp Brown Sugar or Caster sugar
  •  1 tsp Ginger-garlic paste
  • 31/2 tbsp Sriracha Sauce
  • 1 tbsp Ketchup
  • 2 tbsp Honey
  • 1 tbsp Soy sauce
  • Pinch of salt

Note: The alternatives for Sriracha suace are Peri Peri, Tabasco, Sambal, Harrisa, Spicy Mayo or Chilli Sauce.


  1. Preheat the oven to 200 degrees C. Line a baking tray with foil and set a wire rack inside.
  2. Rinse the chicken and towel dry and set it aside.
  3. Combine the rest of the ingredients in a small sauce pan and bring just to a simmer, stirring frequently. Let the sauce cool down.
  4. Just before cooking, thickly baste each drumstick with the sauce, leaving enough sauce for a second baste later on.
  5. Set the drumsticks on the wire rack and bake them in the middle of the oven for approximately 25 minutes. If it looks like the sauce is starting to burn, move the drumsticks to the bottom third of the oven.
  6. After that 25 minutes, give the drumsticks a second coat of sauce and return them to cook for another 10 minutes. Baste them with the remaining sauce and then cook for another five minutes.
  7. The sauce will be sticky and hot, so take care of your fingers and let the drumsticks rest for a few minutes before digging in.

Sriracha Drumsticks

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