A neighbor of mine used to make something similar to these drumsticks for every summer cookout, and for years I thought the warmth in them was just chili powder. It took a while to realize the cinnamon was doing at least as much work. Honey, soy, lemon, and a generous amount of ground cinnamon sounds odd on paper, but after eight hours in a marinade and then cooked down with chicken stock into a sticky glaze, it’s one of the better things you can do with a cheap cut. This recipe works on the stove without needing an oven or a grill.
How to Make Hot Cinnamon Drumsticks
Marinate long enough
Eight hours is a minimum; overnight is better. The marinade is acidic from lemon and fairly salty from soy, so it penetrates the meat rather than just coating the outside. So good. Short-marinated drumsticks won’t develop the same depth of flavor after cooking.
Cook in batches, reduce the stock
Brown each batch properly before adding the stock. Crowding the pan means the drumsticks steam rather than brown, and you lose that crust that holds the glaze. Add stock, lower the heat, and let it reduce until the liquid is almost completely gone before moving to the next batch. 
Hot Cinnamon Drumsticks
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and spicy chicken drumsticks with a hint of garlic and ginger. Perfect for a casual get-together!
Ingredients
- 2 lbs (907 g) chicken drumsticks
- 3 cloves garlic, minced
- 0.5 cups (118 ml) vegetable oil
- 3 tbsp vegetable oil
- 0.25 cups (59 ml) honey
- 1 tbsp mustard
- 2 tbsp fresh lemon juice
- 2 tbsp soy sauce
- 1 tsp ground ginger
- 1.5 tsp chili powder
- 2.5 tsp ground cinnamon
- 1 cups (237 ml) chicken stock
- 0.5 tsp black pepper
- Salt
Instructions
- Beat all ingredients except chicken drumsticks in a bowl. Add chicken and marinate for 8-12 hours.
- Place a large frying pan on the stove and heat to medium.
- Separate chicken drumsticks into three batches.
- Brown the first batch on all sides. Add 80 ml (approximately 1/3 cup) of chicken stock and lower the heat.
- Cook for 10-12 minutes, until chicken stock dries and chicken is tender and glazed.
- Turn drumsticks for 1-2 minutes on medium heat to even the color.
- Repeat with the remaining two batches.
- Allow chicken to rest before serving.
Notes
- For deeper flavor, marinate the chicken for up to 24 hours.
- To prevent burning, use a thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Leftover sauce can be stored in an airtight container in the refrigerator for up to a week and used as a glaze for other dishes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 250g
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I bake these in the oven instead of pan-frying?
You can roast them at 400F for about 30 to 35 minutes, basting with the marinade halfway through. The glaze will not be quite as sticky, but they will still taste great.
Why do I need to cook the drumsticks in three separate batches?
Crowding the pan drops the temperature and steams the chicken instead of browning it. Cooking in smaller batches keeps the heat high enough for proper caramelization.
Is there a substitute for the honey in the marinade?
Maple syrup works well as a swap. It adds a slightly different flavor but caramelizes in the same way during cooking.
