Whisk together the green onions, teriyaki sauce, Sriracha chili sauce, black pepper, honey, sesame oil, and red pepper flakes in a mixing bowl. Place the flour in a shallow bowl.
Dredge the drumsticks (skin on or off, your call) in the flour, coating the entire piece of chicken in an even, thin layer of flour. Then dunk the drumsticks in the sauce, coating well.
Place all the drumsticks in an air fryer at 390°F for 10 minutes. Alternatively, bake in a preheated 425°F oven on a lightly greased, foil-lined baking sheet for 20 minutes, and then flip. Bake for another 25 minutes, checking to ensure the chicken is cooked through.
Place the drumsticks atop a bed of shredded carrots. Top with additional green onion slices and serve.
About this recipe
"I’ve already expounded on my deep love and adoration for Buffalo wings. I won’t carry on with that further. You get it. At least I hope you get it. A big part of my love for Buffalo wings is certainly the flavor, but I am also just a huge fan of wings. I like the eating process. In an effort to come up with other flavors, simply so I had more wings to eat, I tinkered in the kitchen and came up with these Sriracha teriyaki drumsticks.
Let’s face it. Sriracha is probably the best hot sauce on the market. And I find it hard to get enough Asian food in my diet, so I went for the teriyaki, too. I made my first batch of these with wingettes and drumettes. Tasty. But I wanted more. So I went back to the grocery store and bought large drumsticks. I drowned them in my marinade, and air-fried them up. They made me so happy. It’s a lot of chicken, and these will fill you up, especially when done as drumsticks. They’re great as a starter or even as an entrée at your tailgate or watch party." -- Daina Falk