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Sticky bbq chicken recipe

Sticky bbq chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

This easy recipe for sticky barbecued chicken drumsticks will have your guests coming back for seconds and thirds! Giving the drumsticks time to marinate in the seasoning paste helps them taste great. Finally, basting the chicken with a sticky sauce after barbecuing gives them a lovely finish and glaze.

27 people made this

IngredientsServes: 5

  • Paste
  • 2 tablespoons brown sugar
  • 2 large cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 10 chicken drumsticks
  • Sauce
  • 2 tablespoons vegetable oil
  • 1/2 onion, finely chopped
  • 180ml ketchup
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce

MethodPrep:15min ›Cook:55min ›Extra time:8hr marinating › Ready in:9hr10min

  1. Mash brown sugar, garlic, salt and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable food bag. Add the chicken drumsticks, coat with the paste, squeeze out excess air and seal the bag. Marinate in the fridge for 8 hours or overnight.
  2. Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar and Worcestershire sauce into onions; simmer and cook until flavours have blended, about 10 minutes.
  3. Preheat barbecue for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
  4. Cook chicken on the preheated barbecue until lightly browned on all sides, about 1 minute per side.
  5. Turn off one of the grill burners or move the coals so there is no heat source directly below the chicken.
  6. Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to cook drumsticks until juices run clear, 10 to 15 minutes more.


You can also blend the brown sugar, garlic, salt, and pepper in a blender or food processor to make the marinade paste.

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Reviews in English (9)

How To Make Air Fryer Chicken Legs

  • Preheat air fryer basket to 400 degrees Fahrenheit.
  • Season Chicken legs with BBQ Rub, making sure all pieces are fully covered.
  • Place in air fryer basket and cook for 25 minutes, flipping halfway through.
  • Once 25 minutes is up, brush BBQ Sauce over all the pieces of chicken. Air fryer for an additional 5 minutes or until the BBQ is charred and sticky.

Baked BBQ Chicken is perfectly glazed with a bit of sweet and savory taste to it. Every time we cook it, it ends up moist and juicy, and the barbecue sauce makes this dish super tender and sticky. Any chicken part can be used, so feel free to go with what you like. We use it in variation, but bone-in, skin-on chicken thighs or drumsticks work really well here.

Meat on the bone with skin takes a bit longer to bake, but it results in a juicier dish. You will end up with a super juicy center, and crispy skin on the outside that tastes just delicious.

That said, you can certainly use boneless breasts or another cut to cook it. In any case, glazing the meat throughout the cooking process will result in the best dinner possible. Go ahead and try it, you will not bake chicken any other way!


As stated above this is up to you, but you can start with bone-in, half chicken breasts or thighs. While it&rsquos ok to use boneless and skinless chicken, sometimes it tends to be on the drying side.

However, try going with bone-in and skin meat because it keeps it from drying out and imparts excellent flavor. Also, leaving the skin on will naturally baste the meat while cooking, making it crisp.

How long do you bake bbq chicken?

Cooking time will vary slightly based on the cut and thickness of the meat. For this recipe, we usually cook the meat at 400 degrees F for about 45 to 55 minutes depending on the cut, and also on how crispy we want it. During the cooking process, we apply a simple yet important technique.

After initially baking it for about 25 minutes, the meat is basted with more sauce, then cooked again for another 10 minutes, then removed from the oven and brushed again then shortly broiled.

This does two things, it ensures the best coating and also keeps the poultry moist and juicy. Chicken needs to be cooked to an internal temperature of 165 degrees Fahrenheit.


The secret here is to apply the sauce to the meat in intervals. Once you start baking it, try to brush and coat the top of it with bbq sauce in about 10 minutes intervals. This is guaranteed to results in a deliciously sticky, glazed exterior that is finger-licking good!

What goes with Baked BBQ Chicken as a side dish?

For a complete meal, throw some veggies on the same pan in the last 10-15 minutes of cooking time! Some great suggestions include:

Also, you could steam them separately, or roast them on a separate pan!

Other sides:


Before refrigerating it, make sure it is completely cooled. Then transfer it to an airtight container, and refrigerate for up to 4 days.

Sticky Honey BBQ Sauce

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

I&rsquom a sauce girl through and through. I love to dip stuff in sauces albeit it ranch, Italian gravy, marinara, BBQ Bacon Sauce (god that stuff is truly amazing!), pizza sauce, Alfredo and so forth. So when Mr. Fantabulous asked me the one day to make honey bbq wings, I knew right away what sauce I wanted. See I have been making this sauce for eons. Well okay not eons but ever since I discovered Sweet Baby Ray&rsquos. I love that sauce and since you all know me well enough you know I have to try to make something like that. Now I still love that sauce but I actually like mine better. It&rsquos certainly not a copycat recipe but rather just another type of sauce. It&rsquos sweet with some background tang for excitement.

As I was making this sauce I think I ate about 2 cups worth from tasting, adjusting, re-tasting. By the time it was done I was stuffed! LOL It has the perfect balance of sweet and tangy with that hint of hotness. The longer it cooks the thicker it gets plus as it cools it thickens.

But the flavor is just incredible! I&rsquove used this on baked chicken breasts were it gets all thick and sticky on the chicken, as a wing sauce and even as a pizza sauce.

Now you can make a few jars of this BUT it has to be kept in the fridge. You can jar this but you need to use the water bath method on this. See the notes in the recipe on how to do it.

Sticky Chicken


  • 3/4 cup brown sugar divided
  • 1/4 cup soy sauce divided
  • 2 tablespoons fresh ginger minced
  • 4 cloves fresh garlic minced
  • 1/2 teaspoon cayenne
  • 3 pounds chicken breast, thighs, legs, etc.
  • 1/4 cup water
  • 1/4 cup tomato paste



Expert Tips

  • Spice is Nice: The recipe calls for cayenne but it's not too spicy. If you don't like spice, you can easily omit it or if you like spice. add a little extra.
  • Broil: You may be tempted to skip the broiling part of the recipe, but don't. It makes this recipe perfection!
  • Get Fresh: Fresh Garlic and Ginger make this recipe so good. Store the whole, unpeeled ginger root in an airtight container in the fridge.

Estimated Nutritional Information

The nutritional information provided are estimates. To learn more about how I calculate this information go to

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Sallyann Soennichsen says

Hi Christina I got an email from you today saying I hadn’t opened your emails lately…Just yesterday I made a copy of one of your recipes . My puter hasn’t been working rite for last yr. Have been shopping [online> for new one –that may be the reason I did get email about not opening your emails lately, just today. I love your site and your recipes. You are a good cook so I certainly will be keeping your site. Thanks so much for your work and keeping your site interesting for sure. Sallyann

Thank you so much for your feedback! I am so happy that you are enjoying my recipes!

I was so eager to do this recipe but I don’t know what happened. I had 6 chicken breasts that I cut up in thirds. I doubled the spices recipe and coated the chicken as directed. So far so good. The crock pot was on hour #4 when I checked it and I saw that it was soupy and definitely not sticky. The chicken seemed not covered in the coating anymore and it was tough so I put the crock pot on Hi for about 20 minutes. My dinner time was rapidly approaching and I had to get it going so I got the broiler on and spread out the chicken pieces flat on the broiler pan and coated with the tomato paste mixture without the water. The soup in the crock pot was still there so while the chicken was in the broiler I tried to boil the juices in a small pan to thicken. I boiled for 10-15 minutes and it never thickened! I got the chicken out of the broiler after about 8 minutes and poured the soupy liquid over the chicken pieces. It was a mess that was very soupy and not sticky at all. I was really hoping for more. Any clues anyone? I took pics if there is a way to upload them let me know.

The liquid in the slow cooker is not meant to be thick. The stickiness comes from making the glaze and then broiling the chicken with the sticky glaze – see steps 3-5 in the recipe.

My new favourite sticky chicken recipe, I used the oven for this recipe & marinated the chicken for 5 hours! Turned out amazing thank you for an awesome recipe & will definitely be using again and again and again!

Sticky Chicken Drumsticks

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Sticky Chicken Drumsticks are gorgeously delicious. They belong in the chicken drumstick recipes hall of fame because they are THAT good!

For these sweet and spicy Asian BBQ Drumsticks, I fried up some chicken, made a bbq sauce with the Bonne Maman Golden Plum Mirabelle jam, glazed these bad boys like there was no tomorrow and baked it right on there until brown and sticky. They were perfection and I ate most of them before my husband and daughter got home from running errands one evening. I’m nice like that.

Anyways, you must make these because they are uber yummy and the pinnacle of umami. I just wanted to use the word Umami.

But they are amazing and should be made for your next party, football game or dinner party. Easy enough for every day, but special enough for company. The printable is below.

Sweet ‘n Sticky Baked Chicken Drumsticks

Until this recipe, I had found a struggle in getting my clunker of an apartment oven to produce a perfectly crispy, moist piece of chicken. The thing is a workhorse with terribly inaccurate temperatures, so rarely do I push it up to 450 degrees. However, I was determined to make this recipe work without a grill, without burning down my apartment building, and with a lot of ease.

Well, wouldn’t you know, my trusty, rusty old oven pulled it off. Crispy on the outside, tender and moist on the inside, these chicken drumsticks were deeee-licious and ready for devouring in under an hour.

First, I marinated the chicken in a mixture of balsamic vinegar, honey, brown sugar, soy sauce and minced garlic, which gave a nice balance of sweetness and saltiness. Then, onto a cooling rack they went, which went on top of a baking sheet lined with aluminum foil for easy clean-up.

The leftover marinade was then simmered in a small pot, slathered over the drumsticks, and baked for 10 more minutes at 450° until the chicken was fully cooked.

Though I can’t say I’ll be firing up my oven to such scorching temps this summer, I will be experimenting with our grill plenty! Hopefully then, I can come up with a recipe as finger lickin’ good as these tasty and tender chicken drumsticks.

This recipe is so easy to make that it's almost not a recipe at all. After you make it the first time, you'll likely not have to look at the recipe again.

  1. Season the chicken with some garlic powder, onion powder, paprika, salt, and pepper.
  2. Now sear the chicken until it is golden brown and almost cooked through.
  3. Add some BBQ sauce to the skillet and continue to cook the chicken until the sauce is beautifully thick and caramelized.

That's it! You've just made BBQ chicken on your stovetop!

Full recipe in the recipe card below.

Easy Homemade BBQ Sauce Recipe (3 Ways)

This homemade BBQ sauce recipe is such a great base and is a versatile sauce that I riff on frequently. Here are my favourite ways to mix this one up.

Chinese BBQ Chicken

To make a Chinese-style BBQ sauce, add 1/2 tsp Chinese 5-spice powder, a tablespoon of hoisin sauce and a tablespoon of Shaoxing wine or sherry if you have it.

Mexican BBQ Chicken

Add 1/2 tsp chipotle powder (or more, to taste, just taste before you add the chicken obvs. and increase by small amounts – it’s hot stuff!).

Indian BBQ Chicken

Take this BBQ sauce for a South Indian adventure with a riff on Adarsh’s Chicken 65 sauce.

Fry a tsp of mustard seeds, a handful of curry leaves, and 1/4 tsp of ground cayenne until toasty smelling and stir them into the sauce.