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Sticky Pomegranate Drumsticks

Scott Phillips

Servings: 4

A sweet, tangy, slightly spicy glaze on these chicken drumsticks makes for messy but delicious eating. Serve with plenty of napkins.


  • 2 cups pomegranate juice
  • 1 Tbs. Dijon mustard
  • 1-1/2 tsp. red wine vinegar
  • 1 tsp. Sriracha
  • 2 medium cloves garlic, peeled and smashed
  • 8 chicken drumsticks (about 2 lb.)
  • Kosher salt and freshly ground black pepper
  • 1 medium scallion, thinly sliced

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 135
  • Sodium (mg): 530
  • Carbohydrates (g): 20
  • Fiber (g): 0
  • Protein (g): 26


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • In a 12-inch skillet, combine the pomegranate juice, mustard, vinegar, Sriracha, and garlic. Bring to a boil over high heat, stirring occasionally, and cook until the liquid reduces to a thick glaze, 10 to 12 minutes. Remove and discard the garlic.
  • Meanwhile, pat the drumsticks dry with paper towels and season all over with salt and pepper. Arrange on a rack set over a large, foil-lined rimmed baking sheet and roast for 10 minutes. Brush the glaze all over the drumsticks and flip. Roast until cooked through (170°F), about 10 minutes more. Remove the drumsticks from the oven and turn the broiler on high. Brush the drumsticks with half of the remaining glaze and broil to crisp the skin, about 1minute. Flip, brush with the rest of the glaze, and broil until the other side is crisp, about 1minute more. Transfer to a platter and sprinkle with the scallion before serving.


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Reviews (2 reviews)

  • User avater
    mgssts63 | 04/11/2016

    The marinade was very easy to make. I wouldn't make this inside anymore. Smoked up my whole house and set off my smoke alarm.

  • ChristinaA | 03/21/2016

    This was really good! I found the end result was juicy chicken with a sweet, mildly spicy glaze; even my spice-averse fianc declared this "good (nsfw word) chicken". I followed the recipe exactly and the timing was great except the end stage crisping. I allowed the chicken to stay a little longer for crispier skin, but it likely would have been even better to move the rack closer to the element.

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