Spicy Ginger Orange Glazed Chicken Drumsticks | Bull BBQ NZ Recipe

The Ultimate Sweet & Spicy BBQ Crowd-Pleaser

Looking for a BBQ recipe that delivers sticky, caramelised flavour with a bold citrus kick? These Spicy Ginger Orange Glazed Chicken Drumsticks are the perfect balance of sweet, heat, and smoky char — made even better on your Bull BBQ.

Whether you're hosting game day, feeding a hungry crowd, or just upgrading your weekend cook-up, this recipe brings serious flavour with minimal fuss.

Why This Recipe Works on a Bull BBQ

The secret to perfect drumsticks is controlled heat and proper caramelisation.

With powerful burners and even heat distribution, your Bull BBQ lets you:

Sear for beautiful colour
Cook evenly without flare-ups
Finish with a sticky glaze that doesn’t burn
Lock in juicy tenderness

This is where performance meets flavour.

Ingredients:

2-2.5 kg chicken drumsticks
1 cup orange juice
¾ cup hoisin sauce
½ cup water
½ cup light soy sauce
½ cup honey
2 tablespoons sriracha sauce + ⅓ cup
2 tablespoons minced ginger
3 cloves garlic, minced
1 teaspoon ground cinnamon
⅓ cup orange marmalade
2 tablespoons rice vinegar
Kosher salt and freshly ground black pepper, for grilling

Instructions:

Place chicken in a shallow pan just large enough to hold the chicken in a single layer; set aside.
Whisk together the orange juice, hoisin sauce, water, soy sauce, honey, 2 tablespoons sriracha sauce, ginger, garlic and cinnamon. Pour marinade over chicken then cover and refrigerate for at least 4 hours, preferably overnight.
Remove chicken from marinade (do not discard marinade) 45 minutes to an hour before cooking and pat dry with paper towels. Smooth out skin and season with salt and pepper.
Strain marinade and reserve ⅓ cup of the liquid plus the ginger and garlic. Add the reserved marinade, ginger and garlic, ⅓ cup sriracha, marmalade and rice vinegar to a small saucepan. Bring to a boil and reduce heat to a simmer. Simmer for about 10 minutes until the glaze thickens. Set aside until needed.
Set up grill for indirect grilling over medium heat. Brush and oil grate when ready to start cooking and the cooking temp is 350˚F/180˚C.
Place the chicken over the lit burners and sear until marked; about 2 to 3 minutes per side. Move the chicken to the indirect side of the grill and close the grill cover and cook for 45 to 60 minutes. Brush glaze on chicken and continue cooking. Turn and brush with glaze every 10 minutes after that until the chicken is no longer pink at the bone and the internal temperature reaches 80-83°C. Transfer to a serving platter, tent with foil and let rest 10 minutes. Carryover heat will raise the internal temperature another 5 degrees.
Brush chicken with any leftover glaze and serve hot or at room temperature.