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Jump to RecipeLike so many families, I serve chicken once or twice a week, and it can be challenging coming up with fun ways to prepare it. Any dish that has “sticky” in the name is going to be fun. It’s fun to make and even more fun to eat. The sweetness from the honey will be a hit with kids, and the grown-up flavor blend of garlic, onion, and soy sauce will appeal to the more sophisticated palette.
This recipe is so easy that there is not a lot that I can say about it. It’s simple, it’s quick, and it’s delicious. It pairs perfectly with rice and a salad. That’s all I got regarding the recipe, so let’s chat about the pan and a couple of tools.
I love cooking with my cast iron skillet. I waited far too long in life before getting one, and I’m making up for lost time by using it every chance I get. This recipe is made for cast iron! However, if you don’t have one, no worries. It won’t affect the cooking process or the taste. A solid non-stick skillet will work just fine. Regardless of the type of frying pan you use, there will be splatter when you brown the chicken. To keep the sputtering, popping grease under control so it doesn’t go everywhere, and to protect my face when I’m looking over the pan, I use a grease splatter screen. This is one of those great inventions that I wish I would have thought of first!
Another great invention, but only for cast iron, is a chainmail scrubber. I really struggled cleaning my cast iron skillet. When I first heard about chainmail scrubbers, I didn’t believe it would actually work. It does! Almost like magic – I love mine. The other tool, which is actually a utensil, is a priority for non-stick skillets. This would be a heat-resistant silicone cooking spoon. I’m not a fan of wooden spoons because I throw everything in the dishwasher because I’m a fanatic about sterilizing my dishes. Wood (even treated wood) and dishwashers just don’t mix. I’m a huge fan of silicone-coated utensils, from spoons to spatulas. You only need to ruin one non-stick pan with a metal utensil before the beauty of silicone makes a lot of sense.
Over the years, I’ve compiled my favorite pans, tools, equipment, and gadgets. Check out my Shop page for tried and true recommendations for Baking, the Kitchen, and Cookbooks.
Sticky Honey-Garlic Chicken Drumsticks
Course: MainCuisine: AmericanDifficulty: Easy2
servings10
minutes35
minutesPan-cooked chicken drumsticks are glazed with a sticky, gooey honey sweetened sauce doted with bits of garlic and onion.
Ingredients
• 6-8 chicken drumsticks
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• ½ medium onion, finely chopped
• 5 cloves garlic, chopped
• 1 cup honey
• ½ cup soy sauce
• ½ teaspoon pinch onion powder
• ½ teaspoon garlic powder
• Cilantro, for garnish
Directions
- Season the drumsticks with salt and pepper.
- Pour the oil into a cast iron skillet and bring to medium-high heat. Add drumsticks. Brown on one side, 3 to 5 minutes. Turn chicken and continue to cook until chicken is mostly (but not fully) cooked, about 5 to 7 minutes. Remove chicken to a plate.
- Add onion and garlic and onion to skillet. Cook until soft. Add honey, soy sauce, onion powder, garlic powder, and onion powder to the onion/garlic mix. Stir and scrape the bottom of the pan with a heat resistant spoon to get the garlic and onion to mix with the liquid.
- Return chicken to the pan, cover, and reduce heat to medium. Cook 10 minutes. Turn drumsticks and continue to cook another 10 – 15 minutes or until the juices run clear.
- Place on a serving tray and spoon liquid from the pan on top. Sprinkle with cilantro. Serve with rice.
Notes
- Honey tip: coat the measuring cup with non-stick spray and the honey slides right out
- Cast Iron Skillet tip: For super easy clean-up use a Chainmail Scrubber. It is fabulous!!
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