Easy Sweet and Sour Chicken Drumsticks
An easy chicken recipe that’s a favourite among kids. It can be made ahead of time and reheated.
This recipe is extra easy to put together.
The flavourful sauce – made with orange juice, molasses and chili sauce – comes together in two minutes and then you put everything in the oven. All you need to do is baste the chicken a few times as it cooks.
The sliced lemon adds a little zing to the sauce and the lemons caramelize nicely so can be eaten along with the chicken.
This method of cooking is ideal for chicken drumsticks since braising them in the flavourful sauce makes the meat extra tender. The recipe works well with chicken thighs too.
If you have made our Oven Baked Spareribs recipe you’ll see that we have used the same delicious sauce recipe.
Quick tips:
- This recipe can be baked ahead of time (like the night before), refrigerated (sauce and all) and then reheated.
- You can finish this recipe on the barbecue for a bit of smoky flavour (5-10 minutes on the grill).
- Make a double batch of the sauce so you have it on hand for next time.
- Look for thin-skinned lemons and slice them as thinly as possible.
Easy Sweet and Sour Chicken Drumsticks
Sweet and sour chicken drumsticks recipe cooked in a flavourful sauce made with orange juice, molasses and chili sauce.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 6–8 serving(s) 1x
- Category: Entrees and sides
Ingredients
- 3 lbs. chicken drumsticks
- ½ tsp. salt
- A few grinds of black pepper
- 1 lemon, thinly sliced, seeds removed
- ¾ cup chopped onion
- 1/3 cup chili sauce (choose gluten-free if necessary)
- 2 Tbsp. dry mustard (powder)
- ½ cup brown sugar
- ½ cup Crosby’s Fancy Molasses
- ¾ cup orange juice
- 1 tsp. lemon juice
Instructions
- Preheat oven to 350 F
- Remove skin from chicken and place in a covered roasting pan or Dutch oven. (Make sure the pan is large enough to accommodate the chicken in a single layer.)
- Sprinkle with salt and pepper and dress with lemon slices and sprinkle over the onions.
- In a medium bowl whisk the chili sauce, mustard powder, brown sugar, molasses, orange juice and lemon juice.
- Pour half of the mixture over the chicken, cover and bake for 30 minutes, basting once with another spoonful of the sauce.
- Remove lid and continue to bake for another 30-45 minutes, or until meat is tender. Baste them a few times with remaining sauce and pan sauces. (Bake them longer if you want them a little sticky).
Donna
I enjoy these recipe selections very much. I’m a diabetic and do have to be careful regarding sugar and carbs.
Anne Girard
Would this recipe be manageable with chicken breasts? I don’t have any drumsticks on hand…. thank you!
Marie-Pierre Lessard
We have never tried with chicken breast but I’m sure it would be good too :)
Cheers,
Edith Elliot
I just loved the Gingerbread cookie recipe. Tastes like my Grandmothers.
I use to have a recipe for Molasses Taffy apples. Do you have this recipe?
Crosby Molasses
Hi Edith, we no longer have a recipe for taffy apples.
Vera
I love your recipes and of course I also love molasses. Please keep them coming . I have tried some of recipes and enjoyed them very much and I will keep trying more recipes ..
I live alone so I can not make to many … when I cook I usually make enough for 2 meals .. Thank you very much .
Mae Atwell
Yes, I would like to receive gluten free recipes by e-mail
Thank you
Kelsey Reid
Hi Mae, if you’d like to receive recipes by email, simply enter your email into the subscription box at the end of the blog post.
mary kontos
sometimes the oldies are the goodies. There weren’t as many choices on the store shelves. ie; bottled canned and pre made.
Crosby Molasses
Hi Mary, hope you enjoyed!
Mary-Lyn
Curious, why thinly slice the lemons when the recipe only calls for lemon juice?
Crosby Molasses
Hi Mary-lyn, you can cook the lemons along with the chicken and eat them together, so the lemon will adopt flavoring from the chicken
Fern Sheppad
we have sweet and sour recipe from early 1960 home Ec. textbook. Still works today. We tweak it a little here and there. Same for carrot pudding, pumpkin pie, cream puffs and whipped cream and a whole lot of other goodies – yummy yummy yummy
Crosby Molasses
Hi Fern, Your old cookbook sounds wonderful. Sometimes those older recipes are the best.
Sandy VonAlma
I want to try these soon. They look really good
NOREEN BARRIE
I AM 76 AND ALWAYS ENJOY CROSBY’S MOLASSES GREAT RECIPE
Alice
Look very testy
Corsina fewer
Always looking for new recipes and these look great.
Bettyanne
SOUNDS GREAT
andree
Looks delicious, can’t wait for recipes.
andree
Looks delicious, can’t wait for recipes.
Bess Comeau
love your recipes! we grew up eating Crosby’s molasses!
Crosby Molasses
Thanks, Bess!
MRS DORIS W JAMES /
I love your recipes. always a hit