Sticky Chicken (Sweet-Heat Oven Baked Chicken Thighs & Legs)

This sticky chicken recipe combines the glazed goodness of my empress chicken and the spicy kick in my firecracker shrimp to create your next must-make dinner! This sticky chicken starts with a sweet and savory marinade that soaks into bone-in chicken legs or thighs overnight, then roasts low and slow until the sauce turns into a glossy, sticky coating you’ll want to spoon straight from the pan.

Why I Love This Sticky Chicken Recipe

This sticky chicken is one of my go-to dinners when I want big flavor with almost no mess. The marinade comes together in one ziplock bag, the chicken roasts in one cast-iron skillet, and the oven handles the rest while I throw together a salad or quick side dish. It’s the kind of meal that feels hands-off but tastes like you spent hours on it.

The glaze is what makes it special. Honey gives it that thick, sticky texture, ketchup adds tang and balance, soy sauce deepens the savory notes, and a splash of hot sauce wakes everything up with just enough heat. Every time I make this, the house smells incredible and the pan is practically licked clean—especially if there’s rice or bread on the table to soak up the sauce.

I originally made this on a weeknight when I was short on time and long on leftover ingredients, and it instantly earned a spot in our regular rotation. It’s like takeout comfort food, but you made it at home—which always tastes better.

Ingredients You’ll Need

For the Marinade & Sauce:

• ⅓ cup honey
• ⅓ cup ketchup
• 2 tablespoon soy sauce
• 1 tablespoon hot sauce (your favorite)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 2 garlic cloves, minced

For the Chicken & Skillet:

• 8 bone-in, skin-on chicken legs or chicken thighs (or a combo)
• Vegetable oil, to coat skillet

How To Make Sticky Chicken (Step-by-Step)

Step 1 – Shake the Marinade

Put the honey, ketchup, soy sauce, hot sauce, Worcestershire, paprika, and minced garlic in a large zip-top bag. Seal and shake until blended.

Step 2 – Marinate Overnight

Add the chicken pieces to the bag, seal it, and massage the chicken so every inch of each piece is fully coated. Transfer it to the fridge and refrigerate 8–12 hours.

Step 3 – Preheat & Oil the Skillet

Heat the oven to 325°F (165 °C). Coat the surface of a cast-iron skillet with vegetable oil over medium heat.

Step 4 – Sear the Chicken

Remove chicken from the bag (save the extra marinade) and sear in the hot skillet for about 2–3 minutes on each side, until the skin is golden.

Step 5 – Add Marinade & Roast

Pour the reserved marinade over the chicken, arrange pieces skin-side up, and slide the skillet—uncovered—into the oven.

Step 6 – Baste & Finish

Bake for 60 minutes, basting with pan juices every 15 minutes, until the glaze is thick and the chicken reaches 175°F at the bone.

Step 7 – Rest & Serve

Let the chicken rest 5 minutes so the juices settle, then plate with extra sticky sauce spooned over the top. Serve hot and enjoy!

My Expert Tips Section

• Overnight soak equals deeper flavor – Eight hours gives salt and soy time to move into the meat (osmosis!), so the seasoning goes bone-deep instead of just sticking to the skin. I tested a two-hour quick marinate, and the flavor stayed surface-level.
• Medium heat sear prevents burnt sugar – Honey scorches at 350°F, so a gentle sear sets color without blackening. If the skillet smokes, drop the heat; caramel, not charcoal, is the goal.
• Cast iron for syrupy glaze – Iron holds steady heat, reducing the marinade as it bakes. Stainless pans cool when you add chicken, so the sauce stays thin. After 60 minutes in cast iron, the honey thickens into a spoon-coating syrup.
• Baste on a clock – Every 15-minute baste re-lacquers the skin and keeps edges from drying. I set a timer; if I skip a round, the top dries out and the glaze looks patchy rather than glassy.
• 175°F target for dark meat – Legs and thighs taste juiciest when collagen melts (around 170°F). Pulling at 160°F leaves chewy pockets near the bone; 175°F lands that “falls off the bone” tenderness but stays moist thanks to the glaze.
• Tiny vinegar pop (optional) – A teaspoon of red-wine vinegar stirred into the glaze right before serving brightens the sticky sauce, balancing honey’s sweetness without tasting “vinegary.”

Variations To Try

This sticky glaze is incredibly versatile, and with just a few ingredient swaps, you can take this base recipe in an entirely new direction. Whether you're craving bold heat, smoky sweetness, or something light and bright, these ideas will help you adapt the recipe to fit your mood—or your pantry.

• Asian BBQ Twist:
  Swap the ketchup for hoisin sauce and use gochujang in place of standard hot sauce. The hoisin adds sweetness and umami depth, while gochujang brings a fermented chili heat that pairs perfectly with sticky glazed chicken. Garnish with sesame seeds and sliced scallions for a Korean BBQ-inspired finish.
• Herb & Lemon Chicken:
  Trade the paprika for 1 teaspoon of dried oregano or Italian seasoning, and add fresh lemon zest after roasting. This version leans more Mediterranean—bright, savory, and not too sweet. Perfect served with roasted potatoes or a simple cucumber salad.
• Chipotle Maple Glaze:
  Substitute maple syrup for honey and use chipotle hot sauce instead of your usual go-to. This version has a rich, smoky sweetness with just enough kick, and works especially well with grilled corn or mashed sweet potatoes on the side.
• Pineapple Teriyaki Style:
  Swap out the ketchup for ¼ cup pineapple juice and 1 tablespoon soy sauce, and add a dash of grated ginger. The result is a tropical, slightly tangy glaze with depth and brightness. Top with chopped cilantro or serve alongside coconut rice.
• Spicy Honey Garlic Upgrade
  Keep the honey, but add 2 extra cloves of garlic and a spoonful of sriracha or chili garlic sauce. This version delivers a sticky, spicy kick—similar to firecracker chicken but with a little more sweetness to balance the heat.

Sticky Chicken Recipe FAQs

Can I use boneless chicken thighs for sticky chicken thighs?

Yes, absolutely. Boneless, skinless chicken thighs work great in this recipe. Just reduce the bake time to around 30–35 minutes, since they cook faster than bone-in cuts. For best results, baste the chicken with the sauce at the 15-minute mark to build that sticky glaze as it roasts. Always check for doneness using a meat thermometer—you're looking for 165°F (74°C) at the thickest part.

What if I only have drumsticks?

Drumsticks are a perfect substitute. You can follow the recipe exactly as written, since bone-in drumsticks and thighs roast at a similar rate. Just make sure the internal temp hits at least 175°F (80°C) for drumsticks—that's where the meat becomes tender and pulls from the bone easily.

Can I grill this chicken instead of baking?

Yes, and it’s fantastic on the grill. Use indirect heat at around 325°F, keeping the lid closed. Grill the chicken until nearly cooked through, then baste every 10 minutes with the sticky marinade. Finish over direct heat for a few minutes at the end to caramelize the glaze without burning it.

How long do leftovers keep, and how should I reheat them?

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 300°F oven for 15–20 minutes, or until heated through. This helps preserve the texture and keeps the glaze from drying out.

Is sticky chicken too spicy for kids?

It depends on the hot sauce you use, but you can easily make this recipe kid-friendly! Swap the hot sauce for 1 tablespoon of pineapple juice or even a bit of maple syrup to mellow things out. You can always serve the hot sauce on the side for those who want extra heat. The base glaze is still packed with flavor and kid-friendly when adjusted this way.

My Final Thoughts

This sticky chicken brings steak-house sizzle and take-out glaze to the weeknight table with almost zero hands-on time. Serve it with rice to catch the sauce or crisp roasted veggies for contrast—either way, the platter will be gone fast. Let me know which variation you try first by leaving a comment below!

More Chicken Recipes To Try

• Neiman Marcus chicken casserole
• Dave's hot chicken
• Garlic parm chicken skewers
• Chicken thighs in crock pot