Sticky Sweet and Tangy Pan Chicken Drumsticks
Juicy chicken drumsticks simmered in a glossy ketchup-mustard glaze until sticky and tender. This one-pan method delivers big flavor with minimal effort and pantry staples.
Equipment
- 1 | Large deep pan |
- 1 | Tongs | for turning
- 1 | Spoon | for basting
- 1 | Paper towels | for drying
Ingredients
- 8 | | chicken drumsticks |
- 1 | tsp | paprika |
- 1/2 | cup | ketchup |
- 1/4 | cup | yellow mustard |
- 1 | cup | water | or as needed
- 1 | | salt | to taste
- 1 | | black pepper | to taste
Instructions
- Pat the drumsticks dry and season with salt and pepper.
- Place drumsticks in a large pan and add water to nearly cover.
- Bring to a gentle boil over medium-high heat.
- Sprinkle paprika over the chicken and stir.
- Add ketchup and mustard to the pan.
- Reduce heat and simmer 25–30 minutes, stirring occasionally, until sauce thickens and chicken is cooked through.
- Baste the drumsticks with the reduced sauce until fully coated and glossy.
- Rest 5 minutes, then serve hot with extra sauce spooned over.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently in a covered pan with a splash of water.
For less sweetness, reduce ketchup slightly and add a dash of vinegar.
Reheat gently in a covered pan with a splash of water.
For less sweetness, reduce ketchup slightly and add a dash of vinegar.