Sweet and sticky chicken

By Vanessa Gianfrancesco
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Weeknight dinners have never been easier (or sweeter).



  • 907 grams chicken drumsticks
  • 3 teaspoons (15 milliliters) smoked paprika
  • 1 teaspoon (5 milliliters) ground ginger
  • 2 teaspoons (10 milliliters) cinnamon
  • 2 teaspoons (10 milliliters) garlic powder
  • 1 teaspoon (5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) ground black pepper
  • 1 tablespoon (15 milliliters) olive oil
  • 3/4 cup (180 milliliters) chicken stock (or broth)
  • 2 tablespoons (30 milliliters) soy sauce
  • 2 tablespoons (30 milliliters) molasses
  • 1/3 cup (80 milliliters) honey
  • Zest and juice of 1/2 orange

To serve:

  • Chives, chopped
  • Sesame seeds
  • Lime wedges


Pat drumsticks dry using paper towel. Combine paprika, ginger, cinnamon, garlic powder, salt, and pepper in a small bowl. Massage spices all over the drumsticks, making sure to thoroughly coat each piece.

Set multi-cooker to Sauté and add olive oil. Add drumsticks to multi-cooker and brown on all sides. Add stock and soy sauce to multi-cooker. Put the lid on and lock. Close vent. Set to Pressure Cook on low for ten minutes. Once cooking has finished, open valve to quick release steam, making sure to vent steam away from you. Remove lid and transfer chicken to a plate. Tent with foil and let rest.

For the sticky sauce, put multi-cooker to Sauté again and add the molasses, honey, and orange zest and juice to the liquid in the pot. Bring to a boil, then whisk occasionally, cooking until the sauce has thickened and reduced by half, and is sticky but still thin enough to brush on the drumsticks. 

Remove foil from drumsticks, brush with sticky sauce, then garnish with chives and sesame seeds. Serve with lime wedges and extra sauce for dipping.


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