Honey Garlic Baked Chicken Drumsticks (Printable Version)

Tender drumsticks coated in sticky honey garlic glaze, baked until golden and 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 (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 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 (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.
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 Insights:

01 -
  • The marinade does double duty as a finishing glaze, meaning less mess and more flavor
  • Even picky kids who swear they hate garlic will ask for seconds
  • Your oven does practically all the work while you catch up on Netflix
02 -
  • Patting the chicken completely dry before marinating is what makes the skin actually crisp up
  • That extra broil step is optional but absolutely worth the anxiety of potentially burning it
  • Let them rest 5 minutes or the juices run everywhere and your glaze slides right off
03 -
  • Line your baking sheet with foil first, then parchment on top for maximum cleanup ease
  • Use a pastry brush for that second glaze application instead of pouring to avoid washing away the first layer

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