Honey Garlic Baked Chicken Drumsticks (Printable)

Tender drumsticks with a sticky honey garlic glaze, baked until golden and caramelized. Easy 50-minute family dinner.

# 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:

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.
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 glazing.
05 - Bake for 20 minutes. Remove from oven and brush drumsticks 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 5 minutes. Garnish with sesame seeds and chopped parsley or green onions if desired. Serve hot.

# Expert Advice:

01 -
  • The glaze becomes impossibly sticky and caramelized while the chicken stays juicy inside
  • Everything comes together in one bowl with ingredients you probably already have
02 -
  • Resist the urge to skip the mid-cooking glaze refresh. That second coating creates the thick, sticky finish that makes this recipe special.
  • A meat thermometer takes all the guesswork out. You are looking for 175°F internally for perfectly cooked, juicy meat.
03 -
  • Pat the chicken really dry before marinating. The glaze sticks better and you get more caramelized bits.
  • Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before cooking.

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