I have never done anything with chicken drumsticks or wings. When it’s Thanksgiving or I bake a whole chicken, my favorite pieces are always those two parts, however on their own I have never known what to do with them. I had some fried chicken out at dinner this past week so doing a crispy skin drumstick recipe was out of the question, unless I wanted a small clot in my arteries to start forming. I had Kikkoman’s Sweet & Sour sauce in the fridge and only partially used in the past year so it was calling out to me to be included in this recipe.

Marinating the Sweet & Sour Drumsticks ©EverydayCookingAdventures 2013

I revised a Sweet & Sour chicken recipe from Kikkoman’s website to work for these drumsticks and marinated them in the sauce for about 4 hours in a large Ziploc in the fridge. I baked them for 55 minutes, turning once after 30 minutes and using a deep spoon to scoop up the sauce and juices on the bottom of the baking dish to baste the chicken. I also turned them one more time when I took them out of the oven. I let them roll around in the sauce in the baking dish and get nicely covered.

Drumsticks ready to go in the oven ©EverydayCookingAdventures 2013

The drumsticks were phenomenal! I don’t think I use that word too often, so you should believe me when I say Make These Immediately! The chicken falls off the bone and the sauce keeps them so moist. The skin gets just slightly crispy and the sauce is tangy. I would make these again in a heartbeat and they are perfect for a crowd. I served them tonight with Food Network’s Watermelon Feta Salad and grilled corn on the cob. Here are my drumsticks:

Kikkoman Sweet & Sour Chicken Drumsticks ©EverydayCookingAdventures 2013

Sweet & Sour Glazed Chicken Drumsticks

Makes 6 drumsticks

Ingredients 

1/2 cup Kikkoman Sweet & Sour Sauce
1 3/4 pounds chicken drumsticks, skin-on
1 green onion, thinly sliced
cooking spray
sesame seeds, optional

Instructions

1. Combine sauce and chicken in a large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 2 hours or overnight, turning bag over occasionally.

2. Preheat oven to 350ºF. Spray 8×8 pyrex or ceramic baking dish with cooking spray, place chicken in dish and bake uncovered for 1 hour. One time during cooking, turn pieces over and baste with pan juices. Remove from oven and sprinkle on green onion before serving.