Honey Garlic Baked Chicken Drumsticks (Print)
Tender drumsticks baked in sticky honey garlic glaze, perfectly caramelized and ready in under an hour.
# What You’ll 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 (optional)
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:
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 (if using), 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. Remove from oven and let rest 5 minutes.
08 - Garnish with sesame seeds and chopped parsley or green onions if desired. Serve hot.
# Expert Tips:
01 -
- The glaze becomes this perfect candy-like coating that makes everyone reach for seconds
- Minimal prep work means you can get this in the oven in under 15 minutes flat
- The recipe is forgiving enough for weeknights but fancy enough for company
02 -
- Lining your baking sheet with foil first is the difference between a quick cleanup and spending 20 minutes scrubbing hardened honey
- Patting the chicken completely dry before marinating is what helps the glaze actually stick instead of sliding right off
- That final broil step is absolutely worth it for the caramelization but you cannot walk away, not even for a second
03 -
- Room temperature chicken marinades more evenly, so take it out of the fridge about 20 minutes before you start cooking
- If your glaze is getting too dark before the chicken is cooked through, tent a piece of foil over the top for the last 10 minutes