These Firecracker Chicken Drumsticks are crispy on the outside, juicy on the inside, and coated in a sticky, garlicy glaze that’s packed with flavor. They’re easy enough for weeknights but delicious enough to serve at cookouts, game day, or family dinners.
Baked chicken drumsticks are one of my favorite easy dinners to make, as you can probably tell from my many drumstick recipes from BBQ chicken drumsticks to chicken drumstick with veggies. I love that everything can be made on one pan, which means less mess and easy cleanup.
When it comes to spicy food, my family likes it HOT. Me? I’m more of a mild-with-a-little-kick kind of person. That’s why these Firecracker Chicken Drumsticks are the perfect middle ground. You get a little kick of heat at first, followed by a sweet and savory flavor that balances everything out.
You can easily turn up the heat by adding more hot sauce or red pepper flakes, but we like to keep them on the milder side so everyone at the table can enjoy them.
Why You’ll Love This Recipe
- Easy on the grocery budget: Chicken drumsticks are one of the cheapest cuts of chicken, so you can feed the whole family without spending a lot.
- No standing over the stove: Pop the chicken in the oven and let it bake while you get everything else done.
- Easy to adjust for your family: Keep the sauce mild for the kids or add extra hot sauce and red pepper flakes for those who like more heat.
- Works with whatever sides you have: Throw some veggies or potatoes on the pan, or serve it instant rice, a salad or whatever needs used up in the fridge.
- Leftovers don’t go to waste: Reheat the drumsticks for lunch or pull the chicken off the bone and add it to wraps, salads or rice bowls the next day.
Ingredients
- Chicken: I used drumsticks but can also use boneless skinless chicken breasts (sliced in half or in chunks) or chicken thighs.
- Frank’s Redhot: Can also use buffalo sauce
- Butter: Unsalted, melted
- Will Also Need: Honey, brown sugar, soy sauce, minced garlic, apple cider vinegar, red pepper flakes, salt and pepper
How to Make Firecracker Chicken
Step 1: Preheat oven to 425℉. Line a baking sheet with foil and spray cooking spray on top.
Step 2: Arrange the drumsticks on the baking sheet so they aren’t touching.
Step 3: Pat the drumsticks dry with paper towels and season with salt and pepper.
Step 4: Bake for 25 minutes.
Step 5: Flip the drumsticks over and bake for another 20 minutes.
Step 6: In a saucepan combine buffalo sauce, honey, brown sugar, soy sauce, hot sauce, butter, garlic, apple cider vinegar, and red pepper flakes.
Step 7: Bring to a gentle simmer over medium heat until thick and glossy.
Step 8: Brush the sauce generously over the baked drumsticks. Return them to the oven for 5-8 minutes so the glaze becomes sticky and caramelized.
Step 9: Broil for 1-2 minutes if needed for crispy skin.
Step 10: Check internal temperature making sure it’s at least 165℉.
Step 11: Serve and enjoy!
Helpful Tips
- Pat the chicken dry to help crisp the skin.
- Use a wire rack if you have one. This allows the hot air to circulate for more even cooking.
- Flip halfway through baking so the drumsticks brown evenly on both sides.
- Line your baking sheet with foil for an even easier cleanup.
- Use a meat thermometer to check internal temperature of 165℉.
- Broil for 1-2 minutes at the end to make the sauce extra sticky but watch closely as it can burn.
Storage
- Refrigerate leftovers for up to 4 days.
- Reheat in the oven at 350℉ for 10 minutes or air fryer for 5 minutes.
- Freeze for up to 3 months.
Frequently Asked Questions
Yes! Boneless chicken thighs work perfectly. Cook until they reach 175-185℉.
Absolutely! Grill over medium heat, brushing with the glaze during the last few minutes so it caramelizes without burning.
Recipe
Firecracker Chicken Drumsticks
Ingredients
- 8-12 drumsticks
- ½ cup buffalo sauce
- ⅓ cup honey
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons Frank’s RedHot
- 2 tablespoons melted butter
- 2 tablespoons minced garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 425℉. Line a baking sheet with foil and spray cooking spray on top.
- Arrange the drumsticks on the baking sheet so they aren’t touching.
- Pat the drumsticks dry with paper towels and season with salt and pepper.
- Bake for 25 minutes.
- Flip the drumsticks over and bake for another 20 minutes.
- In a saucepan combine buffalo sauce, honey, brown sugar, soy sauce, hot sauce, butter, garlic, apple cider vinegar, and red pepper flakes.
- Bring to a gentle simmer over medium heat until thick and glossy.
- Brush the sauce generously over the baked drumsticks. Return them to the oven for 5-8 minutes so the glaze becomes sticky and caramelized.
- Broil for 1-2 minutes if needed for crispy skin.
- Check internal temperature making sure it’s at least 165℉.
- Serve and enjoy!
Notes
Storage
- Refrigerate leftovers for up to 4 days.
- Reheat in the oven at 350℉ for 10 minutes or air fryer for 5 minutes.
- Freeze for up to 3 months.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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