Sweet & Spicy Chicken Drummies Recipe
Sweet & Spicy Chicken Drummies Recipe photo by Taste of Home

Sweet & Spicy Chicken Drummies Recipe

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We were on a camping trip, and a young bachelor brought these chicken legs for dinner. They were fabulous! I was so impressed, I asked him for the recipe.
TOTAL TIME: Prep: 15 min. + chilling Bake: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 50 min.
MAKES: 10 servings


  • 2 cups sugar
  • 1/4 cup paprika
  • 2 tablespoons salt
  • 2 teaspoons pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 20 chicken drumsticks (about 5 pounds)


  1. In a large resealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add drumsticks, a few at a time; seal bag and shake to coat.
  2. Place chicken in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.)
  3. Bake, uncovered, at 325° for 50-60 minutes or until chicken juices run clear and a thermometer reads 170°-175°. Yield: 10 servings.
Originally published as Sweet & Spicy Chicken Drummies in Country February/March 2009, p51

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Reviewed Apr. 3, 2016

"My kids and I loved these! They were simple to prep the night before and just pop it in the oven an hour before you want to eat the next day. My husband, however, asked me not to make them again. He just didn't care for them."

Reviewed Oct. 10, 2015

"We love these. I buy a large package of chicken thighs, take the skin off. Mix the ingredients (I use less salt) in a large plastic bag ; toss in 2 or 3 thighs at a time to coat them. Then package 4 or 5 thighs to a plastic bag with the sauce & freeze. When we want some for dinner, I usually thaw the thighs in the fridge, then cook/steam in a pot, w/lid, on top of the stove. Watch to see if they need more liquid & brown them a little near the end of cooking time. They're done in an hour or less. If I cook them frozen it takes longer.

Of course you could leave the skins on/off & bake them too. My sister says using the oven is quicker."

Reviewed Aug. 4, 2015

"It is an extremely simple way to prepare a cheaper cut of chicken. The first time I made these, I did not allow time for 8 hours of refrigeration, and I baked them after one hour. They were okay, but they are much better if you prepare ahead of time."

Reviewed Apr. 20, 2015


Reviewed Apr. 8, 2014

"This is my family's favorite chicken recipe. We have it at least 3 times a month. I always use a large package of thighs and cut the spice ingredients in half."

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