Honey Garlic Baked Chicken Drumsticks (Printable)

Tender drumsticks with a sweet and savory honey garlic coating

# 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:

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.
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.
08 - Remove from oven. Let rest 5 minutes. Garnish with sesame seeds and chopped parsley or green onions if desired. Serve hot.

# Expert Tips:

01 -
  • The glaze becomes impossibly sticky and sweet with just enough savory depth to keep you coming back for seconds
  • Everything happens on one sheet pan, leaving you with almost zero cleanup and maximum reward
02 -
  • That final broil step is magic, but walk away for 30 seconds and you will come back to a burnt mess
  • Skin-on chicken is essential here because the skin is what holds onto all that glorious glaze
03 -
  • Line your baking sheet with foil underneath the parchment for guaranteed easy cleanup
  • Use a meat thermometer the first few times until you learn exactly what done looks like

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