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Sweet ‘n Spicy Asian Glazed Grilled Drumsticks

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These sweet ‘n spicy Asian glazed grilled drumsticks are finger licking good! An inexpensive, weeknight dish you’ll want to make all summer long!

These sweet 'n spicy Asian glazed grilled drumsticks are finger licking good! An inexpensive, weeknight dish you'll want to make all summer long!Sweet ‘n Spicy Asian Glazed Grilled Drumsticks

The longer they marinate the better they taste, so I marinate them at least day before I plan to cook them. We love eating drumsticks in my house, but any chicken part will work here. This would go great with any side, try it my Asian Mango Slaw recipe to keep an Asian theme or make a salad and top it with this Asian Ginger Carrot Dressing.

These sweet 'n spicy Asian glazed grilled drumsticks are finger licking good! An inexpensive, weeknight dish you'll want to make all summer long!

If you have the time, marinate them at least 1 day before you plan to cook them. Then after work, light the grill (or broiler) and throw them on the grill. Once cooked, brush them with this glaze – you won’t miss the skin! Adjust the heat to suit your family’s taste. I leave the glaze off my toddler’s because she’s not a fan of sauces or spice, and she loves it.

I am trying to get some practice doing more videos and I thought why not share this really great tip on how to skin a drumstick. The video is nothing fancy, no editing or music, I just filmed it with my phone. Some of you may already know this great tip, but for those who don’t, you’ll find this super helpful!

How To Remove The Skin From Chicken Drumsticks

By the way, I found it tricky to calculate the drumsticks on the bone, there are so many variables so I cut one off the bone to weigh it, and found each meat of the drumstick weighed about 2 oz, without the skin and bone. These were calculated accordingly, but drumsticks vary in size, so keep that in mind.

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Sweet 'n Spicy Asian Glazed Grilled Drumsticks

4.20 from 5 votes
These sweet 'n spicy Asian glazed grilled drumsticks are finger licking good! An inexpensive, weeknight dish you'll want to make all summer long!
Course: Dinner
Cuisine: Asian
These sweet 'n spicy Asian glazed grilled drumsticks are finger licking good! An inexpensive, weeknight dish you'll want to make all summer long!
Prep: 5 minutes
Cook: 25 minutes
Marinate Time: 2 hours
Total: 2 hours 30 minutes
Yield: 4 servings
Serving Size: 2 drumsticks


  • 24 oz 8 skinless chicken drumsticks, with bone*
  • 1/2 tsp garlic salt
  • 1/2 tsp ground ginger
  • 2 tbsp reduced soy sauce, Tamari for GF
  • 2 tbsp apple cider vinegar
  • 1 tsp Sriracha

For the glaze:

  • 3 tbsp sweet red chili sauce
  • 1 tbsp raw honey
  • 1 – 2 tsp Sriracha, I used 2, use more if you like it hot
  • optional, chopped chives for garnish


  • Season drumsticks with garlic salt and ground ginger.
  • Place in a large ziplock bag or container and add the soy sauce, vinegar and 1 teaspoon sriracha and marinate overnight (the longer the better).
  • Preheat the grill.
  • In a small bowl, mix the chili sauce, honey and sriracha; set aside.
  • Grill the drumsticks on a rack lightly coating with cooking spray over medium heat, turning every 5 minutes or so until the chicken is cooked through, about 25 minutes.
  • Brush the chili sauce mixture over the drumsticks on all sides and remove from the grill. Finish with chopped chives if desired and enjoy.

Last Step:

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Serving: 2 drumsticks, Calories: 255.5 kcal, Carbohydrates: 10.5 g, Protein: 35 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 131 mg, Sodium: 702 mg, Sugar: 10 g


These sweet 'n spicy Asian glazed grilled drumsticks are finger licking good! An inexpensive, weeknight dish you'll want to make all summer long!

These sweet 'n spicy Asian glazed grilled drumsticks are finger licking good! An inexpensive, weeknight dish you'll want to make all summer long!

These sweet 'n spicy Asian glazed grilled drumsticks are finger licking good! An inexpensive, weeknight dish you'll want to make all summer long!

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85 comments on “Sweet ‘n Spicy Asian Glazed Grilled Drumsticks”

  1. This is the first time I have actually eaten let alone cook a drumstick.  I don’t know why I waited so long.  I marinated the chicken for more than 24 hours and we cooked them on the grill.  The glaze you add at the end is the game changer.  My husband said his mouth was watering while he was cooking.  All the kids loved it and there was hardly anything left.  My husband ate 4 drumsticks alone.  This will be a regular dish from now on!

  2. Another amazing hit from Gina! I can’t recommend these highly enough. It felt like we were eating at a great restaurant. Thank you so much for all of your fantastic recipes!

  3. Made these today and we all Loved them. I changed the glaze a bit for the kids because my sweet chili sauce was pretty hot, so I glazed them with a mixture of maple syrup, apple jam and hoisin sauce.
    I especially loved that you removed the skin. I LOVE crispy chicken skin, but I only find it I can get proper crisp when it’s just salt and pepper on them, everything else just don’t do it. And somehow I never even thought of taking off the skin.

  4. Did anyone only marinate this for an hour or two? I completely forgot to put them in the marinade last night but really want to make these.

  5. This was absolutely delicious! So delicious, that we are having it two weeks in a row. I only made one modification, I used boneless, skinless chicken thighs. My husband is a super picky eater and he loved it! So glad I came across this recipe.

  6. Avatar photo
    Jayne Largent

    These are a family favorite!  Making them tonight ~ this will be the first time my toddler will have them, so we’ll have to see if he approves!  YUM!

  7. Pingback: 16 delicious chicken drumstick recipes - Between Us Parents

  8. Made these tonight with boneless thighs and they were sooo good!! I’ve previously made with drumsticks, but we don’t like how they are chewy and feel underdone, even when the thermometer says they are.  These were perfect with thighs!  Very moist and flavorful, easy, and no skinning drumsticks!! 😀 Laid them out flat on the grill and they got nice and dark on the outside but stayed juicy (and definitely done) inside! 

    1. I also wanted to do this in the crock pot and Googled the instruction. I marinated them for 48 hours, added it to the crock pot with the marinade. I cooked on low 6 hours. I then glazed them with sauce and placed them in the broiler for a couple of minutes on each side. It came out great!

  9. Avatar photo
    Kathie Narain

    Hello Gina,

    I am interested in making this dish tonite. However, in my cabinet i have the Bookbinders Spicy Sriracha sauce (in orange color)…. can i use this sauce?

  10. Made these today for lunch – so awesome! I marinated them 18 hours and that really made them tender. My husband tossed them in a bowl like wings with the sauce, and it was great. Served with a wild rice and edamame recipe from Food Network, and it was fantastic! I've never made drumsticks before, but we will make this again.

  11. Avatar photo
    Yoshi Grill Mat

    Removing the skin seems a good way to remove excess fat and make it healthier. Good post.

  12. Miam!!! J'étais sceptique du gingembre moulu, mais le goût était excellent. Je les ai cuit au four à 375F jusqu'à ce que le thermomètre m'indique que c'était cuit. Puis à 400F avec la sauce à badigeonner, environ 3 minutes de chaque côté. À refaire souvent!

    Gina! Miam! Thanks again for all your great tasting, low points receipes!!

  13. I used your method for removing the skins and oh my gosh it was amazing. The food was too! Thank you for everything you do!

  14. I'm making these tonight with a spicy Asian coleslaw that I put together last night. I haven't been so excited for a dinner in a long time!

  15. Avatar photo
    Lori Burchett

    My husband made these one night this week and they were amazing. He was apprehensive about my assigning him a new recipe, but I promised him your directions are clear

  16. Made these on Saturday after marinating chicken all day in a container that I shook periodically. Thanks so much for the brilliant tip on how to remove those pesky skins! I just mentioned it to a chef friend and he said they learn this in basic cooking school. Anyway I replaced the chili sauce with Kraft BBQ sauce and for spiciness used Frank's hot sauce. Another thing I did was brush some of the marinade over the drumsticks every time I turned them over.

  17. Had them tonight….delicious! The video was very helpful. It was very easy to take the skin off and I didn't miss it at all. Thanks for all your great recipes.

  18. These were amazing (and thanks for video!). Everyone loved them…my husband and 13 year old son ate them like they were in a contest for who could eat the most!

  19. We used your video on how to skin the chicken legs – my husband was skeptical and I hate to touch raw meat. I skinned 36 chicken legs in 5 minutes using your method! he was surprised! We'll be crock-potting these after they come off the grill tomorrow night so they stay warm for a party we are taking
    them to – I have no doubt they will be the first things gone!

  20. Avatar photo
    Kathleen Kankel

    2nd time making these! My family really liked them! Skinning tip – use your rubber kitchen gloves to pull the skin down and off the drumstick! Then just wash your hands with the gloves on in hot soapy water! Works like a charm!
    Thank you for the great recipes! I use so many! Delicious!

  21. These look amazing! The guy I just started seeing loves wings. I will have to try these out with him. Thanks for shareing!

  22. OVEN ALTERNATIVE: I baked these at 385 degrees for approx. 45 min. turning once (my drumsticks were NOT the small ones). I then turned up the heat to 400 and topped with the glaze. I let them bake 2-3 min., turned-glazed-2-3 more min. YUM! Hope this helps those who want to make these in the oven.

  23. Avatar photo

    I love sweet glazes on chicken! It pairs so well together! yum! im going to make this for dinner tomorrow!

  24. Darn! Sooo bummed. Had these marinating thighs since yesterday and turned the grill on and….. NO PROPANE. What a bummer. Would they still be yummy baking? If so 40 min? Covered or not covered. Always confused with that part
    Tnx. Sue

  25. I've made your recipes for years but have very rarely commented. I made these last night (started marinating the night before) and they were amazing! My husband didn't even realize that they were skinless until I mentioned it (and he loves the skin on grilled chicken). Served them with your baked rice and peas – wonderful combo!

  26. Just like a couple others have asked, I'm going to ask this, too. Can this be done in the oven, baked or broiled? If baked, what temperature and for how long? If broiling, how long under the broiler? Please let us know! Not everyone has a grill or easy access to one either. Thanks!

  27. Perfect recipe for the 4th of July cookout I'm going to! I might do a mix of wings and drummies. Yum!

  28. If you do not have a grill, what would be the best cook time in the broiler ? Do you first cook in the oven , then the broiler ?

  29. Avatar photo
    Carly Benedetto

    If I do not have a grill can I bake these in the oven? Looking at your other recipes it seems like 400 for 35-45 minutes might work? Let me know your best advice on this, thank!!

  30. I made this tonight with boneless, skinless, chicken thighs, they were FANTASTIC! Reminded me of the recipe you have for pork tenderloin. This will be made many times this summer!

  31. My mouth is watering! I'll have to keep these in mind for our next get together with the family for some summer grilling!

  32. These look great. I live in nyc so don't have a grill. Woukd you think they would be better to roast or cook on a grill pan?

  33. Avatar photo
    Krista Rollins

    Looks like the perfect thing to munch on during a BBQ party! Love this recipe Gina! 🙂 Pinned

    Krista @ Joyful Healthy Eats

  34. Does anyone know what would be "too long" for marinating? I'd love to start marinating the chicken tonight, but I don't know if it will get mushy if I can't make it until tomorrow night (24hrs). Any thoughts?

    1. Hi Leah,
      You could definitely start marinating the chicken tonight, it will not get mushy. I would say don't leave the chicken marinating in the fridge for more than two days. This is not because it will get mushy, but because defrosted uncooked meats in the fridge will go bad before frozen will. Always good to be on the safe side.

    2. How long would it take to cook these in the broiler? And so you put the glaze on before they are done cooking or when you take them out for good?

  35. During the cooking process are the instructions to spray the grill racks or the drumsticks with the cooking spray?

  36. Avatar photo
    Sophia Del Gigante

    This recipe sounds soooo delish and I love this simple technique- maybe this way even I (who doesn't usually like drum stick) will eat them!!

  37. Ok, my family loves drumsticks but I rarely make then because I DESPISE taking the skins off. I will definitely give this a try. Thanks! jeni

  38. I recently bought a bottle of liquid Amino's, that would be alright to use instead of soy sauce right? These look delicious. I have a couple pounds of boneless skinless thighs in my freezer I'd love to use.

  39. These look so good! I know I'm going to try these this weekend! Been a fan of yours since I discovered your blog and have tried a few recipes- love them all! Thank you!

  40. Oh these sounds amazing! Favorite sauces all in one and with chicken! I know we'll make these since cooking indoors right now is way too hot! Thanks for the tip of the skin, always learning!

  41. Avatar photo
    Emma @ Chick-o-bowl

    That sounds heavenly!! I love anything sweet and sour. My husband… not as much. But I still do them anyway. lol

  42. These look DELISH, but I have no grill! 🙁 How long would I bake these in the oven. Thank you for all your awesome recipes, by the way!!!

  43. Thank you for posting this video! This is one of my top 10 favourite recipes from your site but taking the skin off the drumsticks is the Worst…. I'm definitely going to buy some to make this week now. Thanks so much!

    1. This is awesome! I have the maple Dijon drums on the crock pot but didn't watch this first. Next time! Can you turn this into a crock pot recipe? Or would I follow the recipe and I stead of marinating overnight, just cook on high for 4 hours? Thanks again Gina!!!

  44. Easy, delicious and cheap. That's how I would describe this recipe. And my toddlers are spice addicts (what can I say….they're a chip off the old block like me) the spicier the better. And they just devour the drumsticks on those store bought rotisserie chickens. Going to make these and give the wife a break from cooking one night this week! Thanks, Tom.

  45. Avatar photo

    Mmm this looks fantastic! I knew there had to be ginger in there <3 so fragrant!
    I love how inexpensive chicken drumsticks and thighs are, not to mention how juicy they are! I hope you've had a great start to your week missy 😉 x