Honey Garlic Baked Chicken Drumsticks (Print version)
Sticky glazed drumsticks with honey and garlic, baked until golden caramelized
# What you'll 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 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 suggestions:
01 -
- The glaze doubles as a marinade so you get maximum flavor with minimum dishes to wash.
- That glossy finish makes these drumsticks look like they came from a restaurant yet they come together in your everyday oven.
02 -
- That second brushing halfway through is what builds the sticky layers so do not skip it even if you are tempted.
- Burnt garlic tastes bitter and ruins the whole balance so keep your eye on the oven during that final broil.
03 -
- A meat thermometer saves you from the guesswork and guarantees juicy chicken every single time.
- Parchment paper is better than foil here because the glaze sticks to foil and tears the skin.