Photo of Korean chicken drumsticks by WW

Korean chicken drumsticks

Points® value
Total Time
1 hr
15 min
45 min
Chicken drumsticks are packed with flavour and make a nice change from breast fillet. These are coated in a sticky, spicy glaze, then baked and served with rice and veg.


Chicken Drumstick, Skinless, raw

8 drumstick(s), edible part

Amoy Light Soy Sauce

2 tablespoon(s)

Vinegar, All Types

1 tablespoon(s), rice wine vinegar

Sesame Oil

1 teaspoon(s)


3 clove(s)

Root Ginger

2 teaspoon(s)

Flying Goose Brand Sriracha Hot Chilli Sauce

5 ml

Light Brown Sugar

2 teaspoon(s)

White basmati rice, dry

240 g

Pak Choi

200 g

Sesame Seeds

2 teaspoon(s)


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a small baking tray with kitchen foil.
  2. Cut shallow slits into the drumsticks, then put on the prepared baking tray. Combine the soy sauce, vinegar, oil, garlic, ginger, sriracha and sugar in a small bowl, then pour half the sauce over the chicken. Turn to coat then bake for 20 minutes. Turn the chicken and spoon over the remaining sauce. Bake for a further 20 minutes, until the chicken is tender and cooked through and the sauce is slightly sticky. Transfer the chicken to a plate, then cover with kitchen foil and set aside.
  3. Pour the pan juices into a small pan and simmer over a medium-low heat for 4 minutes until slightly thickened.
  4. Meanwhile, cook the rice to pack instructions until tender, and steam the pak choi over a pan of boiling water for 4-5 minutes.
  5. Divide the rice between plates and top with the chicken and pak choi. Drizzle over the reduced pan juices and scatter over the sesame seeds to serve.


If you prefer, you can use brown basmati rice instead of white.