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Recipe Detail Page


Sticky Honey & Spicy Chili Crisp Drumsticks with Ranch
Summer 2023
Classic sticky honey wings are amped up with the addition of spicy Chinese chili crisp. Cool their underlying heat with a dunk in a delicious homemade ranch sauce. This recipe is easily doubled.
Makes about 10 drumsticks
1/4 cup (60 mL) liquid honey
2 tbsp (30 mL) chili crisp, plus 1 more tsp (5 mL) for drizzling
2 tbsp (30 mL) rice wine vinegar
1 tbsp (15 mL) salt, preferably kosher
2 lbs (905 g) chicken drumsticks
RANCH DIP
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) sour cream
2 to 3 tbsp (30 to 45 mL) buttermilk or 2 tbsp (30 mL) milk mixed with
1 tsp (5 mL) lemon juice
2 tbsp (30 mL) finely chopped dill
2 tbsp (30 mL) finely chopped chives
Oil for grill
1. In a small bowl, stir honey with chili crisp, vinegar and salt. Place chicken in a resealable plastic bag. Pour about half of spicy honey mixture overtop. Seal bag, pressing out any air. Massage into chicken. Twist the top so chicken stays covered in marinade. Seal with a rubber band. Refrigerate for at least 2 hours or overnight. Reserve remaining spicy honey for brushing during barbecuing.
2. Meanwhile, stir mayo with sour cream, buttermilk, dill and chives. Cover and refrigerate until ready to use. If making ahead, sauce will keep well for up to 3 days in fridge.
3. When ready to cook, lightly oil the grill and preheat barbecue to medium-low, leaving one side turned off.
4. Barbecue chicken, turning occasionally until cooked through, 20 to 25 minutes. Occasionally brush chicken with reserved spicy honey for the first 10 minutes of cooking. Discard any leftover mixture. Watch chicken carefully. If chicken begins to brown too quickly, remove to part of the grill with the burner turned off. Remove drumsticks from grill as they’re done. Serve drizzled with more chili crisp alongside ranch sauce for dipping.
Makes about 10 drumsticks