Chili Beer Drumsticks to Spice Up Your Weeknight Dinner

Chili Beer Drumsticks

What is the sense of having plain ol’ chicken breasts tonight when you can add a hint of sweet and a touch of spice to your dish? Chili Beer Drumsticks can turn your potentially boring chicken dinner into a mouthwatering meal you will put on repeat on your weekly menu.

For a marinade packed with so much flavor, you want to choose a beer that counters the spicy bite of the red pepper, while also adding a sweet balance to the flavor. I went with Left Hand Brewing’s Saison Au Miel, This wildflower honey seasonal farmhouse style-ale is a medium-light bodied ale with a flavor that will leave a lingering hint of sweetness to compliment all of the spice.

Compliment this dish with a side of roasted seasonal vegetables and fresh-cut potato wedges, seasoned with salt, pepper, a touch of garlic powder and parsley.

Chili Beer Drumsticks

  • Servings: 6-8
  • Difficulty: Easy
  • Print


  • 2-2 1/2 lbs drumsticks
  • 1/3 cup cornstarch
  • 2/3 cup Saison beer
  • 1/4 cup soy sauce
  • 2 tbs honey
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp cumin
  • 1/8 tsp black pepper
  • 1/4 tsp red chili flake
  • 1/2 tsp salt
  • 1 tbs rice wine vinegar


  1. Preheat your oven to 425° and rub the drumsticks with cornstarch until coated.
  2. In a large mixing bowl, add the Saison, soy sauce, honey, chili powder, garlic powder, onion powder, cumin, pepper, red chili flake, salt, and vinegar; stir well to combine.
  3. Add the chicken to the liquid mixture until coated completely. Cover the bowl with plastic wrap and place in the fridge for ten to twenty minutes.
  4. Remove the chicken from marinade and arrange wings on a tin-foil lined baking sheet and bake at 425° for ten minutes.
  5. While the chicken is baking, add the remaining marinade to a pot over medium-high heat, stirring frequently and reducing the marinade until it becomes thick; about 8-10 minutes.
  6. Once the marinade has reduced, remove the drumsticks from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
  7. Place the chicken back into the oven and cook for an additional ten minutes, then take the pan out and baste the chicken once again.
  8. Repeat the basting process every 10 minutes for the next 25 minutes, or until the chicken has cooked completely (Note: Safe cooking temperature for chicken is 165°).
  9. Enjoy!

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