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
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Pat drumsticks dry. Season with salt, pepper, and garlic powder.
Step 2: Make the Glaze
- Whisk honey, soy sauce, minced garlic, brown sugar, sriracha, and vinegar in a bowl.
Step 3: Coat the Drumsticks
- Toss drumsticks in half the glaze. Reserve the rest.
- Arrange on the rack in a single layer.
Step 4: Bake
- Bake 25 minutes. Flip. Brush with reserved glaze.
- Bake another 15-20 minutes until internal temp hits 165°F (75°C) and glaze is sticky.
Step 5: Garnish and Serve
- 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.
