Ingredients

• 1,783 g / 3.9 lbs chicken drumsticks (13 drumsticks)

• ¾ cup / 180 ml sweet chili sauce

• ¾ cup / 180 ml balsamic vinegar

• ½ cup / 120 ml low-sodium soy sauce

• ½ cup / 105 g brown sugar

• ⅓ cup / 80 ml sriracha hot sauce

• ⅓ cup / 80 ml honey

• 6 cloves garlic, minced

• 1 ½ tsp ground ginger

Method

1. Marinate: In a large bowl, whisk together the sweet chili sauce, balsamic vinegar, soy sauce, brown sugar, sriracha, honey, garlic, and ginger. Pat the drumsticks dry, add them to the bowl, and ensure they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.

2. Prep Oven: Preheat the oven to 190°C / 375°F. Line a baking pan with foil and place a wire baking rack on top.

3. Bake: Remove the chicken from the marinade, shaking off any excess, and place them on the rack spaced apart. Reserve the marinade. Bake uncovered for 30 minutes, then flip and bake for another 25–30 minutes until the internal temperature reaches 75°C / 165°F.

4. Reduce Glaze: While the chicken bakes, pour the reserved marinade into a large skillet over medium heat. Bring to a high simmer, then reduce heat to low. Simmer for 10–15 minutes, stirring periodically, until the sauce thickens into a glaze.

5. Finish: Once the chicken is cooked, brush the glaze generously over the drumsticks and serve.

Additional Notes

• Doneness: As I've mentioned before, I prefer my chicken overcooked. For this batch, I baked them at 175°C / 350°F for 1.5 hours, which is why they have that deep, dark color.

• The Glaze: Reducing the marinade took me about 20 minutes, if not longer. Do not rush this part—keep it low and slow. Trust the process and it will eventually reach the thick consistency you’re looking for.

• Serving Suggestion: I served these with white rice and air-fried broccoli, but they are honestly good enough to eat all on their own. This recipe was exceptionally good.