Honey Sriracha Chicken Drumsticks

sriracha honey chicken

My Honey was suffering from a ‘man flu’ last week, which as we all know is the worst kind of flu – both for the person concerned and everyone around them. There was a lot of coughing involved, an ‘incapacitating’ (read: mild) fever, and of course endless solicitations for care and attention.

Tasks like taking out the trash or making coffee were of course insurmountable. Only lying on the couch and holding the TV remote were physically possible – just.

I’m not going to lie, part of me really wanted to yell gently remind my love that he was in fact just suffering from a common cold and not, as he seemed to think, dying from consumption… But then again, he looked so sad and miserable wrapped up in his pile of blankets that I just didn’t have the heart to. So I decided to cook him some yummy comfort food instead.

He loves spicy food so I knew that something with a good amount of heat was sure to cheer him up. I also figured a bit of honey wouldn’t go astray and since I had chicken in the fridge I opted to make a batch of ‘sriracha honey chicken drumsticks’.

It was so happy with the result! The combination of sweet honey and spicy sriracha sauce worked even better than I’d hoped and resulted in pure sticky, finger licking goodness. Super messy, but oh so good.

Even better, it put a big smile on my Honey’s face which is always a win in my books! Now how’s that for a man flu cure? ;)


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Honey Sriracha Chicken


1/3 cup (runny) honey
1/3 cup Sriracha sauce
1 tbsp soy sauce
1 tsp lime juice
1 kg chicken drumsticks (or wings)
Fresh coriander (optional)
Sesame seeds (optional)


1. In a small bowl, whisk together the honey, sriracha, soy, and lime juice.

2. Place the chicken in a large bowl or a shallow dish. Pour over half the marinade and toss to combine. Cover both the remaining half of the marinade and the bowl of chicken with cling film and leave in the fridge for an hour.

4. Pre-heat your oven to 180 C.

5. Arrange the chicken on a baking tray lined with cooking paper. Bake for 30-35 minutes, turning and brushing the drumsticks with the rest of the marinade every 10 minutes.

6. Serve warm – sprinkled with chopped coriander and sesame seeds if you so wish.

Notes: You could also cook these sriracha chicken drumsticks on the BBQ in the summer. For a less spicy version, reduce the sriracha content to 1/4 cup.


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