Side dish

Roasted Hoisin Chicken Drumsticks recipe

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Chicken drumsticks roasted in hoisin and soy sauce. Marinate for as little as five minutes but longer if you can. Cold leftovers are a treat the next day.

  • Prep5m
  • Stand5m
  • Cook50m
  • Total1h

I put my leftover hoisin sauce (from Slow Cooked Hoisin Chicken) to good use by turning it into a marinade for chicken drumsticks. The marinade is made from just two ingredients and I’ve left it at that because I use Lee Kum Kee’s hoisin sauce, which is really good. If I were using the kind of sauce that’s more like a dip then I’d probably bolster it with some garlic.

If you can marinate the drumsticks for a few hours or overnight that would be ideal but I’ve roasted them after a five minute marinate and they still turned out great.


Roasted Hoisin Chicken Drumsticks

  • Prep5m
  • Stand5m
  • Cook50m
  • Total1h
Serves: 4


  • vegetable oil (for greasing)
  • 100g hoisin sauce
  • 1 tbsp dark soy sauce
  • 1kg chicken drumsticks
  • black pepper


  1. Preheat your oven to 200°C (180°C fan) and lightly grease a foil lined baking tray with vegetable oil.
  2. Add 100g of hoisin sauce and 1 tablespoon of dark soy sauce to a bag or bowl that's large enough to accommodate the chicken drumsticks (1kg). Mix well.
  3. Add 1kg of chicken drumsticks to the marinade and move the chicken around until it’s thoroughly coated. Optionally leave to marinate in the fridge for a few hours or overnight.
  4. Place the chicken onto the tray, skin side up, pour over any excess marinade and top with some black pepper. Put the tray into the oven and set a timer for 50 minutes. I rotate the tray during the last 10 minutes so that the chicken browns evenly.
  5. Once the timer sounds, remove the chicken from the oven and serve immediately. Store any leftover drumsticks in the fridge for up to 48 hours.

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