Sweet Garlic Chicken Drumsticks: Sticky, Sticky, Gone

Drumsticks are cheap. Drumsticks are forgiving. Drumsticks are delicious.

Toss them in a sweet garlic glaze. Bake until sticky and caramelized. The meat falls off the bone. The sauce drips down your chin. Make extra. You’ll want them.

Ingredients

Serves 4.

• 8-10 chicken drumsticks (about 2 lbs)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder

For the Glaze:

• ¼ cup honey
• ¼ cup soy sauce (low sodium)
• 4 garlic cloves, minced
• 2 tbsp brown sugar
• 1 tbsp sriracha or hot sauce (optional)
• 1 tbsp rice vinegar or lime juice

Garnish: Sesame seeds, green onions

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat drumsticks dry. Season with salt, pepper, and garlic powder.

Step 2: Make the Glaze

1. Whisk honey, soy sauce, minced garlic, brown sugar, sriracha, and vinegar in a bowl.

Step 3: Coat the Drumsticks

1. Toss drumsticks in half the glaze. Reserve the rest.
2. Arrange on the rack in a single layer.

Step 4: Bake

1. Bake 25 minutes. Flip. Brush with reserved glaze.
2. Bake another 15-20 minutes until internal temp hits 165°F (75°C) and glaze is sticky.

Step 5: Garnish and Serve

1. Sprinkle with sesame seeds and green onions. Serve with napkins. Many napkins.

Summary

Prep Time: 10 minutes | Cook Time: 40-45 minutes | Total Time: 50-55 minutes

Yield: 4 servings (8-10 drumsticks)

Difficulty: Easy

Storage Notes

Fridge:

Store in an airtight container for up to 4 days.

Reheat:

Oven at 375°F for 10-12 minutes. Air fryer at 350°F for 5-6 minutes. Microwave works but glaze gets less sticky.

Freezer Friendly:

Freeze cooked drumsticks for 2 months. Thaw overnight. Reheat in oven.

Pro Tip:

Double the glaze. Use half for basting. Use the other half for dipping. You’ll thank me.