Honey Garlic Baked Chicken Drumsticks (Printable Version)
Tender drumsticks baked until golden in a sticky honey garlic glaze with perfectly caramelized edges.
# What You Need:
→ Chicken
01 - 8 chicken drumsticks (approximately 2 pounds), 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:
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 well combined.
03 - Pat chicken drumsticks dry with paper towels. Add them to the bowl and toss to coat thoroughly in 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 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 Hints:
01 -
- The glaze becomes sticky and caramelized in the oven, creating the kind of finger-licking goodness that makes people forget about using forks
- Everything comes together in one bowl with ingredients you probably already have in your pantry right now
- These drumsticks reheat beautifully for lunch the next day, if there are any left at all
02 -
- Drying the chicken thoroughly with paper towels before marinating is the difference between sticky glazed skin and sad pale skin that slides right off
- That extra broil at the end creates the restaurant-quality caramelization that makes people think you spent hours on this recipe
- Letting the meat rest for even five minutes helps the juices redistribute so every bite stays incredibly moist
03 -
- Line your baking sheet with foil first, then parchment on top for absolutely zero cleanup
- Double the marinade and save half in a jar in the refrigerator for a quick chicken dinner later in the week