Betty's extra sticky Asian drumsticks

Betty Bramanis


Sticky, sweet and salty - you're going to need serviettes for these. I discovered cooking caramel from a Malaysian friend a few years ago and am converted. Be sure to stay away from metal bowls when marinating.

These are best when marinated overnight, but can be marinated the morning of preparation. Be sure to let these cool slightly before serving - that's what makes them sticky. These are also fabulous cold (and taken to a BBQ or lunch pot luck).

A winner for children (and children at heart). Drumsticks can be swapped for wings or chicken ribs.


☆☆☆☆☆ 0 votes

8 Hr
50 Min


  • 4
    pounds chicken legs (about 2 kilos)
  • 1
    dessertspoon of minced garlic
  • 1
    dessertspoon of minced ginger
  • 1/3 cup
    ketchup manis (sweet soy sauce)
  • 1/3 cup
    soy sauce
  • 1/3 cup
    cooking caramel (asian style and can be found in asian food stores), can be swapped for molasses

How to Make Betty's extra sticky Asian drumsticks


  1. Mix the marinade ingredients in a bowl and set aside. Place the chicken in either a large zip lock bag (a sturdy one) or a ceramic or glass bowl (no metal please).
  2. Pour the marinade over and toss to coat all the legs. Refrigerate for at least 8 hours - over night is best.
  3. Place the legs and marinade in a large baking tray and sort them out into a single layer. Bake at 350oF/170oC for 45 - 55 minutes turning once half way.
  4. Remove from the oven and cool for 20 - 30 minutes. This thickens up the marinade making them extra sticky. Serve with assorted salads, steamed veggies, fried rice or whatever you like.
  5. These are fabulous cold (and taken to a BBQ or lunch style pot luck). Be sure to keep them cool so you don't run the risk of food poisoning.

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