Honey Garlic Baked Chicken Drumsticks (Printable Version)

Sticky honey garlic glazed drumsticks, caramelized to perfection

# What You 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 (optional)
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt

→ Garnish (optional)

11 - 1 tablespoon sesame seeds
12 - 2 tablespoons chopped fresh parsley or green onions

# How-To Steps:

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 - 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.

# Helpful Tips:

01 -
  • The glaze becomes perfectly sticky and caramelized while the meat stays incredibly juicy inside
  • Its one of those recipes that makes people think you spent way more effort than you actually did
02 -
  • The broiler step is the difference between good drumsticks and extraordinary ones, but they can go from perfect to burnt in seconds
  • Let them rest for at least 5 minutes or the juices will run all over your cutting board instead of staying in the meat
03 -
  • Pat the chicken really dry before marinating so the glaze adheres properly instead of sliding off
  • Use a light-colored baking sheet to better monitor the caramelization and prevent burning

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