These sticky chicken drumettes are broiled, tossed in a sweet-and-spicy soy ginger sauce, and served over warm jasmine rice. Garlic, brown sugar, rice vinegar, and Thai chili powder create a glossy wing sauce with savory depth, gentle acidity, and plenty of heat.
Table of Contents
Jump to:
- A Sweet and Spicy Chicken Dinner From My Archives
- Why You'll Love This Recipe
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment You'll Need (With Alternatives)
- Kitchen Tools I Use and Recommend
- Storage and Reheating
- Substitutions
- Variations
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More Chicken Recipes to Explore
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
A Sweet and Spicy Chicken Dinner From My Archives
A flavorful chicken wing recipe doesn't have to start with a long marinade or deep frying. For this dinner, the drumettes get a simple coating of salt and pepper before going under the broiler. The sauce comes together separately, giving the ginger, garlic, and scallion whites time to flavor the sweet-and-savory mixture before it coats the cooked chicken. Jasmine rice underneath catches the extra sauce, while sliced scallion greens bring a fresh finish.
Why You'll Love This Recipe
- A flavorful homemade sauce: Soy sauce, brown sugar, ginger, garlic, and rice vinegar create a sweet, savory, spicy combination.
- Simple chicken preparation: The drumettes need only salt and black pepper before broiling.
- No deep frying: The broiler browns the chicken without a pot of hot oil.
- A dinner for two: Serve the saucy drumettes over jasmine rice for a straightforward meal.
- Helpful beginner techniques: Practice broiling, making a cornstarch slurry, and finishing chicken with sauce.
Note From Chef Maika
I originally published this recipe on September 7, 2017, on my former blog, Journey of a Foodie Fool, under the title "Winner Winner Chicken Dinner! Yummy and Fast."
My original notes were simple: salt-and-pepper chicken, jasmine rice, and a sauce I described as "magic." After broiling the drumettes, I tossed them with the sauce in a metal bowl and let them sit briefly before plating.
One detail I shared then still makes a difference: use tongs to arrange the chicken over the rice, then a spoon to drizzle the sauce. That lets you leave behind larger garlic cloves and long ginger strands if you prefer a smoother presentation. Looking back at those photos, I can see why I was excited about that plate.
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Ingredients with Steps
Pat the chicken drumettes dry, season with kosher salt and black pepper, and broil on a lightly greased, broiler-safe rack until browned and cooked through. Meanwhile, simmer soy sauce, brown sugar, Thai chili powder, ginger strips, garlic, neutral oil, rice vinegar, and scallion whites in a saucepan. Stir cornstarch with cold water, whisk it into the bubbling sauce, and cook until lightly thickened. Toss the cooked drumettes with the sauce in a clean bowl, let them stand briefly, and serve over warm jasmine rice with scallion greens.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to help you understand and improve your cooking skills for this post. Find More Terms: Culinary Glossary.
Ingredients
- Chicken drumettes: The meaty upper section of a chicken wing, shaped like a small drumstick. They are smaller than chicken leg drumsticks.
- Jasmine rice: An aromatic long-grain rice that makes a fragrant base for the chicken and sauce.
- Ginger strips: Thin pieces of ginger. The original recipe used jarred strips preserved in water and citric acid, not sweet sushi ginger.
- Rice vinegar: A rice-based vinegar that adds acidity to balance the sugar and soy sauce.
- Thai chili powder: Ground dried chiles that bring heat. Use plain ground chiles rather than a chili seasoning blend.
- Cornstarch: A starch that thickens the sauce when mixed with cold water and heated in liquid.
Techniques
- Broiling: Cooking with strong, direct heat from above to brown the surface of food.
- Simmering: Cooking liquid gently with small, steady bubbles.
- Slurry: A smooth mixture of starch and cold liquid that helps prevent lumps when thickening a sauce.
- Julienne: Cutting an ingredient into thin matchsticks, such as the ginger strips used here.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Season and Broil the Drumettes. Pat the chicken dry with paper towels and season with kosher salt and black pepper. Arrange on a lightly greased, broiler-safe rack over a metal baking sheet or broiler pan.
Broil, turning, until browned on both sides and cooked through. Check the internal temperature in the thickest part without touching the bone; it should reach 165°F.
Simmer and Thicken the Sauce. Combine the sauce ingredients, including the scallion whites, in a small saucepan. Simmer until the aromatics have flavored the liquid.
Mix the cornstarch with cold water in a small bowl. Stir again just before whisking it into the bubbling sauce, then cook briefly until glossy and lightly thickened.
Toss the Chicken. Transfer the cooked drumettes to a clean medium bowl. Pour the sauce over the chicken and toss gently until coated.
Let the Sauce Settle.
Let the coated chicken sit for about five minutes, then toss again before serving. This gives the sauce time to cling to the drumettes and collect around them.
Prepare the Jasmine Rice. Cook the jasmine rice according to its package directions, timing it to finish near the chicken. If using previously cooked rice, reheat it thoroughly before serving.
Plate and Garnish. Spoon warm jasmine rice into serving bowls. Use tongs to arrange the chicken on top, then drizzle with sauce using a spoon. Leave behind larger garlic pieces or long ginger strands as desired.
Finish with the scallion greens.
Equipment You'll Need (With Alternatives)
Here's what you'll need to be efficient, plus easy swaps if you don't have everything on hand.
- Broiler-safe metal pan and rack: Hold the chicken beneath the broiler while catching drippings (a broiler pan with its slotted insert).
- Small saucepan: Simmer and thicken the sauce (a small, deep skillet).
- Medium mixing bowl: Toss the cooked drumettes with sauce (a large heat-safe serving bowl).
- Small bowl: Mix the cornstarch slurry (a measuring cup).
- Tongs: Turn the drumettes and transfer them to the plate (use a sturdy spatula to turn).
- Whisk: Incorporate the slurry smoothly (a fork for mixing and a spoon for stirring).
- Instant-read thermometer: Check the chicken's internal temperature.
- Rice pot: Prepare the jasmine rice (a rice cooker).
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I personally use that make cooking faster and easier. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.
My Review: I absolutely love my Zojirushi NS-LGC05XB Micom Rice Cooker & Warmer. It’s hands down one of my favorite kitchen appliances. What really sold me is how precise it is; every batch of rice or quinoa comes out perfectly fluffy and evenly cooked, no guesswork needed. I also appreciate the variety of settings it offers, whether I’m making brown rice, multigrain rice, white rice, sushi rice, or even quick-cooking something simple, it handles it effortlessly. And let’s not forget the charming little songs it plays when it starts and finishes such a fun, quirky touch that always makes me smile while cooking.
America's Test Kitchen - Winner
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer - simple, fast, and incredibly precise. It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. America's Test Kitchen voted it its top thermometer. It comes with a 5-year warranty and a NIST-traceable calibration certificate, so you can trust it as a must-have tool for any cook.
My Review: The USA Pan Bakeware Half Sheet Baking Pan and Nonstick Cooling Rack Set is such a smart buy, it’s incredibly convenient to have both the pan and rack come together as a set. You never know when you’ll need the rack for roasting, cooling, or glazing, and having it perfectly fitted to the pan saves so much time and hassle. The pan itself is super sturdy with excellent heat distribution, and the nonstick rack makes cleanup a breeze. I’ve used it for everything from baking cookies to roasting vegetables and even draining fried foods. It’s one of those kitchen upgrades that just makes life easier.
My Review: These silicone trivets are a godsend, especially when I’m cooking multiple meals and need to move things fast. They’re perfect for quickly placing down a hot sheet pan right out of the oven or juggling several dishes at once without damaging your counters. The best part? They’re multifunctional: I use them to open jars, protect surfaces, and even remove smaller items from the oven safely. Durable, non-slip, and super handy.
My Review: These tongs have been indispensable kitchen tools. Their sturdy build and heat-resistant silicone tips make them dependable for a range of cooking tasks, from flipping delicate fish fillets to pulling a hot oven rack, making them a valuable addition to my kitchen. The only problem I've had is grasping items with the tip. Silicone tongs are flexible and are not sturdy enough to pick up heavy things with their tips. So I gave it a 4 out of 5. Hence, I still keep my metal tongs.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and their microwave-safe feature makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is that I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: First of all, I love the look of these Walfos silicone whisks. The sleek design instantly caught my eye. They’re sturdy, heat-resistant, and perfect for mixing in non-stick pans without scratching. A dependable, stylish set that gets regular use in my kitchen.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigeration: Refrigerate the chicken, sauce, and rice promptly in covered containers. Keep the rice separate when possible so it does not soak up all the sauce. Use refrigerated leftovers within three to four days.
Freezing: Freeze cooled chicken and sauce in freezer-safe portions for up to two months for best quality. Freeze the rice separately. Thaw in the refrigerator before reheating.
Reheating: Warm the chicken and sauce in a covered skillet over medium-low heat, adding a splash of water if the sauce has thickened. Reheat the rice separately with a little water and a cover to help restore moisture. Heat leftovers throughout to 165°F.
Chef Maika's Tip: Sauced chicken will have softer skin after storage. This recipe is best enjoyed for its glossy coating rather than a crisp exterior.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
This recipe is already dairy-free.
Gluten-Free
- Soy sauce: Traditional soy sauce commonly contains wheat. Replace it with gluten-free tamari.
Vegetarian
- Chicken drumettes: Replace with firm tofu, pat it dry, and roast until browned before tossing with the sauce. The preparation and cooking time will differ from the chicken version.
Convenience
- Jarred ginger strips: Use thinly julienned fresh ginger when you cannot find ginger preserved in water and citric acid. Fresh ginger will have a sharper flavor.
- Fresh garlic cloves: Use refrigerated pre-minced garlic for less preparation and smaller pieces throughout the sauce.
- Jasmine rice: Use plain microwaveable jasmine rice for a convenient serving base.
- Drumettes: Use separated chicken wing flats, checking their temperature individually because cooking time may differ.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Explore fun twists and creative ways to make this recipe your own. Explore. Experiment. Taste.
- Game day platter: Serve the sticky chicken drumettes on a platter with scallion greens and extra sauce on the side. Increase the recipe as needed and broil in batches.
- Mixed wing pieces: Use drumettes and flats for a combination of textures, removing pieces as they finish cooking.
- Rice and vegetable bowls: Add steamed broccoli, sautéed cabbage, or green beans alongside the chicken and jasmine rice.
- Smaller aromatic pieces: Finely chop the garlic and ginger for a sauce with smaller pieces in every spoonful.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Dry before seasoning: Pat moisture from the wings' skin to encourage browning.
- Watch the broiler: Move the chicken farther from the heating element if the surface darkens before the inside cooks.
- Sauce after cooking: Keep the sugary sauce off the chicken while broiling to reduce scorching.
- Stir the slurry again: Cornstarch settles, so remix it immediately before adding it to the sauce.
- Leave room for sauce: Plate the rice in a shallow bowl so the extra sauce stays around the chicken.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
No. Drumettes are part of the chicken wing, while drumsticks come from the leg. Full-size drumsticks need different cooking times and shouldn't be cooked the same way.
Broiling browns the skin, but tossing the chicken in sauce and letting it stand softens the surface. These are sticky, saucy drumettes rather than extra-crispy chicken wings.
No. Baking powder is not part of the original recipe. Season the chicken with salt and pepper, broil it, then coat it with sauce afterward.
That ginger is usually sweeter and more vinegary than the jarred ginger strips used in my original recipe. For a closer substitute, use thinly julienned fresh ginger.
Yes. Prepare the sauce ahead and refrigerate it in a covered container. Reheat gently before tossing with freshly cooked chicken, adding a splash of water if needed to loosen the consistency.
More Chicken Recipes to Explore
Explore more chicken recipes featuring bold sauces, practical techniques, and flavorful ideas for your next meal.
- Air Fryer Apple Stilton Chicken Salad on Wasa Crispbread
- Braised Korean Spicy Chicken Stew with Kabocha
- Crispy Garlic Parmesan Baked Chicken
- Kimchi Fried Rice Recipe | Simple Base You Can Build On
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Seasonal Produce Guide: What Fruits and Vegetables Are in Season?
- How to Roast Food: The Fundamental Principles of Roasting
- 2026 Fall Seasonal Produce Guide: Fruits and Vegetables to Enjoy This Season
- Indian Cooking Techniques That Changed How I Think About Food
📖 Recipe
Sticky Chicken Drumettes with Soy Ginger Sauce
Ingredients
Chicken and Rice
- 10 chicken wing drumettes
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon neutral oil for greasing the rack
- 2 cups cooked jasmine rice warm
Soy Ginger Sauce
- ¼ cup soy sauce
- 3 tablespoons packed brown sugar
- 1 tablespoon Thai chili powder or less to taste
- 2 tablespoons drained jarred ginger strips preserved in water and citric acid or thinly julienned fresh ginger
- 5 garlic cloves peeled and lightly crushed
- ½ tablespoon neutral oil
- 2 tablespoons rice vinegar
- 2 scallions thinly sliced, whites and greens separated
- ½ tablespoon cornstarch
- 2 tablespoons cold water
Equipment
Instructions
- Prepare the broiler: Position the oven rack so the chicken sits about 8 inches below the heating element. Preheat the broiler on high. Lightly grease a broiler-safe rack set over a broiler-safe metal pan.
- Season the chicken: Pat the drumettes dry with paper towels. Season with kosher salt and black pepper. Arrange on the prepared rack with space between the pieces.
- Broil the drumettes: Broil for approximately 8-12 minutes per side, turning with tongs and watching closely, until browned and cooked through. Check that the thickest part of each drumette reaches 165 °F without touching the bone. Move the pan farther from the heat if the chicken browns too quickly.
- Simmer the sauce: Meanwhile, combine the soy sauce, brown sugar, Thai chili powder, ginger, garlic, neutral oil, rice vinegar, and scallion whites in a small saucepan. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally.
- Thicken the sauce: Mix the cornstarch and cold water in a small bowl until smooth. Bring the sauce to a gentle boil. Stir the slurry again, then gradually whisk it into the sauce. Cook for about 1 minute, stirring, until glossy and lightly thickened. Remove from the heat.
- Coat the chicken: Transfer the cooked drumettes to a clean mixing bowl. Pour the sauce over the chicken and toss gently to coat. Let stand for 5 minutes, then toss again.
- Plate and serve: Divide the warm jasmine rice between serving bowls. Arrange the drumettes over the rice using tongs, then spoon sauce over the top. Leave behind larger garlic pieces or long ginger strands if preferred. Garnish with the scallion greens.
Notes
Nutrition
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Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic created Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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