Honey Garlic Baked Chicken Drumsticks (Printable)
Tender drumsticks baked until golden in a sweet and savory honey garlic coating that creates an irresistible sticky glaze.
# What You Need:
→ Chicken
01 - 8 chicken drumsticks (about 2 lbs), skin-on
→ Marinade & Glaze
02 - 1/3 cup honey
03 - 1/4 cup low-sodium soy sauce
04 - 3 tablespoons olive oil
05 - 5 cloves garlic, minced
06 - 1 tablespoon apple cider vinegar or rice vinegar
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
→ Garnish
11 - 1 tablespoon sesame seeds
12 - 2 tablespoons chopped fresh parsley or green onions
# How To Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together honey, soy sauce, olive oil, garlic, vinegar, ginger, black pepper, paprika, and salt until fully combined.
03 - Pat chicken drumsticks dry with paper towels. Add them to the bowl and toss thoroughly to coat evenly with the marinade.
04 - Arrange drumsticks on the prepared baking sheet in a single layer. Reserve remaining marinade for basting.
05 - Bake for 20 minutes. Remove from oven and brush drumsticks generously with the reserved marinade.
06 - Return to oven and bake for an additional 20 minutes, or until drumsticks are golden and cooked through (internal temperature should reach 175°F).
07 - For extra caramelization, broil for 2-3 minutes at the end, watching closely to prevent burning.
08 - Remove from oven and let rest for 5 minutes. Garnish with sesame seeds and chopped parsley or green onions if desired. Serve hot.
# Expert Suggestions:
01 -
- The glaze becomes this perfect candy-like coating that makes restaurant-quality chicken incredibly accessible for weeknight cooking
- You can throw everything together in ten minutes then let the oven do all the work while you help with homework or fold laundry
02 -
- Patting chicken completely dry before marinating is what makes the glaze stick instead of sliding right off into the pan
- Letting drumsticks rest for 5 minutes after baking lets the juices redistribute so they stay tender instead of running all over your cutting board
03 -
- Room temperature chicken cooks more evenly, so take drumsticks out of the fridge 20 minutes before you start
- A silicone brush works better than a traditional pastry brush for this sticky glaze because it cleans up easily