Honey Garlic Baked Drumsticks (Print View)
Tender drumsticks with sticky honey garlic glaze, perfectly caramelized for family dinners
# 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
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 reaches 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 creates that perfect balance of sweet and savory everyone reaches for first
- Simple ingredients transform into something that tastes like you spent all day cooking
02 -
- Lining your baking sheet is not optional unless you enjoy scrubbing hardened honey glaze off metal
- The second brush with reserved glaze is what creates those caramelized edges that make people ask whats in it
03 -
- Patting the chicken completely dry helps the glaze adhere and promotes better browning
- A meat thermometer takes the guesswork out and ensures perfectly cooked chicken every time