Spicy peanut ginger drumsticks are marinated in a mix of soy sauce, black bean garlic sauce, ginger, cilantro, lime, and baked in the oven.

Spicy Peanut Ginger Drumsticks

These Spicy Peanut Ginger Drumsticks were a labor of love. Literally and figuratively.

Baked chicken drumsticks can be a bit tricky. If you don’t marinate drumsticks long enough or season the marinade aggressively, you can end up with lackluster flavor. Or worse, all the deliciousness is on the outside and the inside is bland and flavorless.

Marinated Chicken Drumsticks in Bowl

These chicken drumsticks are far from bland due to two important steps: a) they marinate for 24 hours (this is crucial, 2-3 hours is not nearly enough), b) they are baked in the marinade, which results in a thick glaze and contributes even more flavor.

Bonus? You can prep these the morning of or the night before and have dinner ready on the table in less than 40 minutes. 

Spicy Peanut Ginger Drumsticks

Spicy Peanut Ginger Drumsticks

Spicy Peanut Ginger Drumsticks

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Yield: 3 - 4 Servings
Prep: 1 day 15 minutes
Cook: 40 minutes
Total: 1 day 55 minutes
Spicy peanut ginger drumsticks are marinated in a mix of soy sauce, black bean garlic sauce, ginger, cilantro, lime, and baked in the oven.

Ingredients

  • ⅓ cup (80 mL) soy sauce
  • 2 tablespoons black bean garlic sauce
  • 1 tablespoon natural unsweetened peanut butter
  • juice of 1 lime
  • 2 teaspoons toasted sesame oil
  • 1-inch piece fresh ginger peeled and finely grated
  • 1 tablespoon sriracha hot sauce
  • 2 teaspoons granulated sugar
  • ¼ cup water
  • handful of cilantro stems washed
  • 6-8 chicken drumsticks roughly 1½– 2 lbs
  • kosher salt
  • 1-2 tablespoons toasted sesame seeds
  • dry roasted unsalted peanuts finely chopped
  • cilantro leaves
  • fresh lime wedges for serving
  • green onions finely sliced

Instructions 

  • Whisk the soy sauce, black bean garlic sauce, peanut butter, lime juice, sesame oil, grated ginger, sriracha, sugar, cilantro stems, and water in a large bowl. Add the drumsticks and coat them evenly in the marinade.
  • Transfer marinade and drumsticks to a large Ziplock bag, removing as much air as possible. Place bag flat in a small baking dish or baking sheet and marinate for 24 hours.
  • Remove the drumsticks from the fridge, and allow to them to rest at room temperature for at least 20 minutes. Preheat the oven to 375°F (190°C) with a rack in the center position. Place the chicken drumsticks along with the marinade in a medium oven-proof baking dish or half sheet pan lined with aluminum foil.
  • Bake for roughly 30 to 40 minutes, turning the drumsticks every 10 or 15 minutes, or until the internal temperature reads 165°F (74°C).  Allow to rest for 10 to 15 minutes.
  • Sprinkle the drumsticks with toasted sesame seeds. Serve the drumsticks with crushed peanuts, fresh cilantro, fresh lime, and sliced green onions as desired.
Serving: 1serving, Calories: 669kcal, Carbohydrates: 19g, Protein: 58g, Fat: 41g, Saturated Fat: 8g, Polyunsaturated Fat: 28g, Cholesterol: 231mg, Sodium: 1683mg, Fiber: 6g, Sugar: 6g
Author: Laura / A Beautiful Plate
Course: Chicken and Poultry
Cuisine: Asian