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I love simple recipes that easily feed a crowd, especially with summer months coming up and more barbecues happening. I love me a good hot dog and hamburger, but it’s also nice to switch things up sometimes, so these Sticky Honey, Garlic and Chile Glazed Chicken Drumettes are perfect for when you feel like grilling something simple, but want something just a little different.

There are only a handful of ingredients needed, which is always a plus, and they’re so so good! You’re probably wondering about the baking powder mix in the beginning of the recipe. It might seem weird, but the mixture and rest time in the fridge will actually help get the skin nice and crispy! You can also totally adjust the amount of chile sauce you add to the honey mixture. I like heat, but my husband is only semi on board, so the amount listed still gives good heat, but isn’t scorching. Enjoy! xx,Jenny



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Sticky Honey, Garlic and Chile Glazed Chicken Drumettes

Makes 1 dozen

honey, garlic, chile glaze:
1 cup honey
1/4 cup sambal chile sauce
3 garlic cloves, minced and divided

1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
12 chicken wing drumettes, pat dry
2 tablespoons extra virgin olive oil
1/4 cup dry roasted peanuts, crushed
2 green onions, thinly sliced

1. Place honey, sambal and 2 cloves garlic into a small mixing bowl and whisk together. Set aside.
2. Place baking powder, salt, pepper, and remaining garlic clove into another miing bowl and whisk together.
3. Sprinkle over drumettes and toss together until each piece of chicken is fully covered in a very thin layer of the baking powder mixture.
4. Place the coated drumettes onto a baking sheet, lined with a cooling rack, about 1 inch apart and refrigerate for 2 hours and up to 8 hours.
5. Preheat grill to 350˚F (or medium heat).
6. Brush grill grates with oil and place drumettes into the surface, skin side down (over indirect heat) about 1 to 2 inches apart.
7. Close grill lid and grill drumettes for about 20 to 25 minutes. Uncover and flip each drumette and recover grill. Continue to grill for an additional 10 to 15 minutes or until drumettes have browned and the skin has crisped up.
8. Uncover grill and brush drumettes with glaze. Flip the drumettes and brush the other side. Continue to flip and glaze each side every minute for the next 3 to 4 minutes. Remove drumettes from grill and transfer to a serving platter.
9. Drizzle more glaze over the top, if desired, and top with crushed peanuts and sliced green onions. Serve.


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