Honey Garlic Baked Chicken Drumsticks (Printable)
Tender chicken baked in sticky honey garlic glaze, perfectly caramelized and delicious.
# What You'll Need:
→ Chicken
01 - 8 chicken drumsticks (about 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 thoroughly to coat each piece evenly with the marinade.
04 - Place drumsticks on the prepared baking sheet in a single layer, leaving space between pieces. Reserve any remaining marinade for basting.
05 - Bake for 20 minutes until the chicken begins to brown and the fat starts rendering.
06 - Remove from oven and brush drumsticks generously with the reserved marinade. Return to oven and bake for an additional 20 minutes until golden and cooked through, reaching an internal temperature of 175°F.
07 - For extra caramelization, switch to broil for 2-3 minutes at the end, watching closely to prevent burning.
08 - Remove from oven and let rest for 5 minutes. Sprinkle with sesame seeds and chopped parsley or green onions if desired. Serve hot.
# Expert Tips:
01 -
- The glaze gets impossibly sticky and sweet-salty, like restaurant-quality takeout but made in your own kitchen
- Everything happens in one bowl and on one sheet pan, leaving you minimal cleanup and maximum flavor payoff
02 -
- Honey burns faster than sugar, so keep a close eye during those last few minutes under the broiler
- Letting the chicken rest for even 5 minutes makes a huge difference in juiciness—the liquid needs time to redistribute
03 -
- Pat the chicken really dry before tossing it in the marinade—this helps the glaze adhere better and promotes crispy skin
- If the glaze is getting too dark before the chicken is cooked through, tent the pan loosely with foil