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Sriracha Barbecue Chicken Drumsticks

These sticky Sriracha Barbecue Chicken Drumsticks takes roasted chicken to another level. Sticky and sweet with a bit of heat, these drumsticks are finger licking good!
plated chicken drumsticks

Easy Sriracha Barbecue Chicken Drumsticks Recipe

Sriracha, a spicy chili sauce common in Thai cuisine, remains one of the fastest growing flavors sweeping restaurants and dining establishments around the country. It’s no different in my kitchen and this sticky oven barbecue chicken makes for a family pleasing weekday meal.

Step-by-step images Sticky Sriracha Barbecue Chicken Drumsticks

How to Make the BEST Sticky Sriracha Barbecue Chicken Drumsticks

If your family are fans of sweet and spicy flavor combinations, they’ll love this juicy chicken. In keeping with the popularity of this sriracha, Heinz added this Tomato Ketchup Blended with Sriracha Flavor to their specialty ketchup line-up we were thrilled. The ketchup is infused with spicy chili pepper and garlic flavors. These classic flavors together with the sweetness of the tomato makes it a perfect combination.

  • Ingredients you’ll need to make homemade Sticky Sriracha Barbecue Chicken Drumsticks: Chicken drumsticks, sriracha ketchup (i.e. Heinz or similar), light brown sugar, crushed red pepper flakes, ginger, garlic, green onions, sesame oil, soy sauce, rice wine vinegar, hoisin sauce, honey and sesame seeds.
  • Kitchen tools you’ll need: Large oven safe grill pan or broiler pan, medium bowl, small bowl, basting brush, measuring cups and spoons, tongs and a large shallow dish for marinating the chicken.
  • You can use an oven safe grill pan or a broiler pan sprayed with cooking spray to roast the chicken. You may also opt to bake the chicken directly on a sheet pan or cover it with aluminum foil for easy clean-up.
  • If you have both ketchup and sriracha sauce on hand you can whip up your own sriracha ketchup ad skip a run to the store. Begin with 1 cup of ketchup adding sriracha one tablespoon at a time and tasting to adjust to your liking, then repeat the process. You’ll need around 1 3/4 cups total.
  • You could adapt this recipe using bone in chicken thighs. The cooking time will be similar but may need adjust depending on the thickness. Rule of thumb is to always cook the chicken until juices run clear and a thermometer inserted into the thickest portion registers 165°F.
  • Sesame seeds add so much to the flavor of the chicken but if you want to omit them you could. You’ll still have the sesame flavor from the sesame oil in the sauce.
  • Store baked Sriracha Chicken chilled in the refrigerator for up to 3 days. Reheat in an air fryer at 350°F for a few minutes or gently in the microwave.

Sticky Sriracha Barbecue Chicken Drumsticks

More Easy Chicken Recipes to Make

Chicken is a go-to in my kitchen as I’m sure it is in yours. You can serve it with most any of your favorite side dishes from rice pilaf to mashed potatoes. More easy chicken recipes you may also like to try:


plated barbecue chicken legs

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Sticky Sriracha Barbecue Chicken Drumsticks

Prep Time20 minutes
Cook Time40 minutes
Resting Time10 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: sticky-sriracha-barbecue-chicken-drumsticks
Servings: 6 2 Piece Servings
Calories: 579kcal
Author: Melissa Sperka


  • 1 cup brown sugar packed
  • 1 tsp red pepper flakes
  • 1 tsp ground ginger
  • 3 medium garlic cloves minced
  • 2 medium green onions chopped
  • 1 tsp sesame oil
  • 1 cup soy sauce
  • 1 Tbsp rice wine vinegar
  • 4 lb chicken drumsticks (12 drumsticks)
  • 1 14 oz bottle Heinz® Tomato Ketchup Blended with Sriracha Flavor
  • ¼ cup honey
  • ¼ cup hoisin sauce
  • 1 Tbsp toasted sesame seeds optional
  • 1 green onion root trimmed and cleaned, optional


  • In a medium mixing bowl, whisk together soy sauce, brown sugar, rice wine vinegar, minced garlic, ginger, sesame oil, red pepper flakes and green onions. Whisk until the sugar has dissolved.
  • Using a paper towel, pat dry chicken and add to marinade. Cover and place into the fridge and allow chicken to marinate overnight or up to 24 hours.
  • To prepare the chicken, preheat the oven to 375°F. Spray an oven safe grill pan or broiler pan with cooking spray. Remove the chicken from the marinade, letting the excess drip off. Discard the marinade. Arrange the chicken pieces on the pan.
  • Bake for 20 minutes. Meanwhile, in a small mixing bowl whisk together the Heinz® Tomato Ketchup Blended with Sriracha Flavor, honey and hoisin sauce. Divide in half and set aside.
  • After 20 minutes remove chicken from oven and brush with 1/2 of the sriracha barbecue sauce on all sides. Turn the chicken pieces.
  • Return to the oven and continue to bake for an additional 20 minutes or until the juices run clear and chicken reaches an internal temperature of 165°F.
  • After roasting, increase the oven temperature to broil Move the oven rack to the upper third of the oven.
  • Brush chicken with additional sriracha barbecue sauce. Broil on each side for 1-2 minutes to char. Do not walk away. Use tongs to carefully turn the chicken.
  • After charring, rest for 10 minutes.
  • Just before serving garnish with toasted sesame seeds and green onions, if desired.


If you're unable to find this ketchup, use regular ketchup and add sriracha sauce 1 Tbsp at a time adjusting to your personal taste.


Serving: 1serving | Calories: 579kcal | Carbohydrates: 58g | Protein: 41g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 2570mg | Potassium: 663mg | Fiber: 1g | Sugar: 51g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!



    1. If the chicken hasn’t been previously frozen, you could. I don’t recommend thawing chicken and marinating it then refreezing.

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