I created Juicy Chicken Drumsticks glazed with honey, soy and garlic, an easy oven recipe that uses simple pantry staples and minimal fuss.

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I can’t stay away from these Honey Soy Baked Chicken Drumsticks. Honey and soy sauce make a sticky, glossy coating that gets slightly charred at the edges, and I’m always sneaking a bite before they hit the table.

I swear it’s the kind of recipe that looks fussy but isn’t, and it should totally be in any Juicy Chicken Drumsticks list. Sometimes I mess up the basting and it comes out extra caramelized which, weirdly, is the best.

If you want dinner that feels special without drama, this is it. You’ll probably lick your fingers, guilty as charged.

Ingredients

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Chicken drumsticks: rich in protein and iron, juicy meat that anchors the dish
Honey: natural sweetener, quick carbs for glaze, adds sticky caramelized finish
Low sodium soy sauce: salty umami backbone with less salt, deep savory flavor
Garlic: pungent, aromatic, adds depth contains antioxidants, classic savory boost
Fresh ginger: zesty warmth sharpness, subtle heat and anti inflammatory compounds
Sesame oil: toasted nutty aroma provides healthy unsaturated fats and richness
Rice vinegar: bright acidic lift, cuts richness, keeps glaze balanced and lively
Brown sugar: deeper molasses sweetness helps caramelize adds complexity
Green onions: fresh oniony bite, bright herblike top adds color and crunch

Ingredient Quantities

1 1/2 lb (700 g) chicken drumsticks (about 8)

1/2 cup honey

1/3 cup low sodium soy sauce

3 cloves garlic minced

1 tbsp rice vinegar or lemon juice

1 tbsp sesame oil

1 tbsp olive oil

1 tbsp brown sugar

1 tsp freshly grated ginger

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 to 1/2 tsp red pepper flakes or 1 tsp sriracha

1 tsp cornstarch (optional, for thicker glaze)

1 tbsp water (for cornstarch slurry)

1 tbsp toasted sesame seeds

2 green onions thinly sliced

How to Make this

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1. Preheat oven to 425F (220C). Line a rimmed baking sheet with foil and set a wire rack on it, or use parchment if you don’t have a rack. Pat the drumsticks dry and season them lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

2. In a bowl whisk together 1/2 cup honey, 1/3 cup low sodium soy sauce, 3 minced garlic cloves, 1 tbsp rice vinegar or lemon juice, 1 tbsp sesame oil, 1 tbsp olive oil, 1 tbsp brown sugar, 1 tsp freshly grated ginger, and 1/4 to 1/2 tsp red pepper flakes or 1 tsp sriracha. Taste it, it’s sweet and salty and a little spicy.

3. Before adding the chicken, scoop out and reserve about 1/3 cup of the marinade for glazing later. Never use marinade that touched raw chicken unless you cook it. Put the drumsticks in a zip bag or bowl with the rest of the sauce, squeeze out air and marinate at least 30 minutes, or overnight in the fridge for best flavor.

4. Arrange the marinated drumsticks on the rack spaced apart so air can circulate. Pour any extra marinade from the bag into a small saucepan but do not use the marinade that stayed on the chicken unless you cook it first.

5. Bake for 20 to 25 minutes, then flip each drumstick and baste with some of the pan juices or the reserved sauce. Continue baking another 15 to 20 minutes until internal temp reaches 165F (74C) and the skin is nicely browned.

6. While the chicken finishes, bring the reserved marinade in the saucepan to a simmer. If you want a thicker shiny glaze, whisk 1 tsp cornstarch with 1 tbsp water and stir that into the simmering sauce, cook 1 minute until glossy. If you skip cornstarch just simmer a bit longer to reduce.

7. Brush the thickened glaze over the hot drumsticks, then put them under the broiler for 1 to 3 minutes to caramelize the glaze, watching closely so they don’t burn. It’s okay if a few spots get a little char, that’s flavor.

8. Let the drumsticks rest 5 minutes, then sprinkle with 1 tbsp toasted sesame seeds and the thinly sliced 2 green onions. Serve warm and expect sticky fingers.

Equipment Needed

1. Rimmed baking sheet with a wire rack set on it, or parchment if you dont have a rack
2. Medium mixing bowl
3. Measuring cups and spoons
4. Whisk
5. Large zip-top bag or big bowl for marinating
6. Small saucepan for simmering the reserved sauce
7. Silicone or pastry brush for glazing
8. Tongs for flipping and moving drumsticks
9. Instant-read meat thermometer
10. Knife and cutting board for slicing green onions and prepping ginger

FAQ

Q: How long and what temperature should I bake these drumsticks at? A: Bake at 400°F (200°C) for about 35 to 40 minutes, flipping once halfway. Check with a meat thermometer, theyre done at 165°F (74°C). For extra sticky caramelized glaze broil 2 to 3 minutes at the end but watch close so the honey doesnt burn.

Q: Can I use chicken thighs or breasts instead? A: Yes. Bone in thighs are similar time to drumsticks, boneless thighs and breasts cook faster so start checking at 20 to 25 minutes. Always use a thermometer to be safe.

Q: How do I get a thicker glossy glaze? A: Make the cornstarch slurry, 1 tsp cornstarch + 1 tbsp water, stir into some of the sauce and simmer on the stove till thick. Then brush or toss the cooked drumsticks in it. Or reduce the sauce on low till syrupy.

Q: How long can I marinate and can I make this ahead? A: You can marinate 30 minutes if short on time but overnight in the fridge is best for flavor. Cooked drumsticks keep 3 to 4 days in the fridge, or freeze up to 3 months.

Q: How do I stop the skin from sticking and make it crisp? A: Pat the chicken dry before saucing, toss with the olive and sesame oils, and bake on a wire rack over a sheet pan so air circulates. Wait to heavily brush on sugary glaze until the last 10 minutes to avoid burning.

Q: Want it less sweet or more spicy, what do I change? A: For less sweet use less honey or more soy and vinegar, for more heat add sriracha or red pepper flakes to taste. Taste the marinade before using so you get the balance right.

Honey Soy Baked Chicken Drumsticks Recipe Substitutions and Variations

Honey: swap with maple syrup or agave nectar at about 1:1 for similar sweetness, or use packed brown sugar (about 1/3 cup) dissolved in 1 to 2 tbsp warm water for a deeper, caramel note.
Low sodium soy sauce: use tamari or coconut aminos 1:1 for a gluten free option; if you only have regular soy sauce, use a little less since it is saltier.
Rice vinegar or lemon juice: replace with apple cider vinegar or white wine vinegar 1:1, or just use extra lemon juice if you want a brighter tang.
Fresh grated ginger: use ground ginger at about 1/4 tsp for every 1 tsp fresh, it’ll still give warmth; or try a small pinch of grated horseradish for a sharper bite.

Pro Tips

1) Pat the drumsticks really dry before anything, then let them sit at room temp for 15 to 20 minutes so they cook more evenly. If you want crisper skin, use a wire rack so air can circulate and don’t overcrowd the pan.

2) Marinate longer for deeper flavor but not forever. 30 minutes is fine, overnight is better, but avoid marinating more than about 12 to 18 hours since the acid can start to change the texture. Always reserve some of the unused marinade for glazing and remember: never brush raw marinade on cooked chicken unless you boil it first.

3) Use an instant read thermometer and aim for at least 165F in the thickest part, but for drumsticks you can push them to 175 to 185F if you want the meat to be extra tender and pulling from the bone. Insert the probe without touching the bone or you’ll get a false high reading.

4) For a shiny sticky glaze, reduce the reserved sauce down until it coats the back of a spoon, or whisk in that tiny cornstarch slurry and simmer until glossy. Brush on in thin layers near the end, then broil for just 1 to 3 minutes watching it closely so it caramelizes but doesnt burn. Let the chicken rest a few minutes after glazing so the juices settle and the glaze firms up.