Honey Garlic Baked Chicken Drumsticks

Edi toron

(Serves 4–6)

For the Chicken:

  • 8–10 chicken drumsticks (about 3–3.5 lbs / 1.4–1.6 kg)
  • 1 tbsp olive oil
  • Salt & black pepper to taste

For the Honey Garlic Glaze:

  • ½ cup honey (or pure maple syrup)
  • ¼ cup soy sauce (or tamari for GF)
  • 4–6 cloves garlic, minced
  • 2 tbsp apple cider vinegar or rice vinegar
  • 1 tbsp ketchup (adds depth and color—trust us!)
  • 1 tsp smoked paprika or chili flakes (optional, for heat)
  • 1 tbsp butter or olive oil (for richness)

💡 Pro Tips:

  • Pat drumsticks dry—crucial for crispy skin!
  • Don’t skip the vinegar—it balances the sweetness.
  • Use fresh garlic—powder won’t deliver the same punch.

Step-by-Step Instructions (Crispy, Sticky, Foolproof)

1. Prep & Preheat

  • Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and fit with a wire rack (for extra crispiness—optional but recommended).
  • Pat drumsticks very dry with paper towels. Rub with olive oil, salt, and pepper.

2. Bake (Uncovered)

  • Arrange drumsticks on the rack (or directly on the pan).
  • Bake 30 minutes to render fat and crisp the skin.

3. Make the Glaze

  • While chicken bakes, whisk honey, soy sauce, garlic, vinegar, ketchup, paprika, and butter in a small saucepan.
  • Simmer over medium heat 2–3 minutes until slightly thickened. Set aside.

4. Glaze & Finish

  • After 30 minutes, remove chicken from oven.
  • Brush generously with half the glaze.
  • Return to oven. Bake 10–15 more minutes.
  • Brush with remaining glaze, then broil 1–2 minutes for a caramelized finish (watch closely!).

5. Rest & Serve

  • Let rest 5 minutes (juices redistribute).
  • Garnish with sesame seeds, green onions, or lemon zest.

Serving Suggestions

  • 🍚 Classic: Over jasmine rice or cauliflower rice
  • 🥦 With veggies: Roasted broccoli, carrots, or snap peas
  • 🥗 Balanced: With a cucumber-sesame salad or apple slaw
  • 🥖 For sopping: Crusty bread or buttery biscuits

Make-Ahead & Storage Tips

  • Marinate ahead: Toss chicken in glaze (minus honey) up to 24 hours—adds flavor and tenderness.
  • Leftovers: Keep in fridge up to 3 days. Reheat in oven or air fryer to restore crispness.
  • Freeze: Cooked drumsticks freeze well up to 2 months (without glaze—add fresh when reheating).

Frequently Asked Questions

Q: Can I use chicken thighs or wings?
A: Yes! Adjust time: thighs (same as drumsticks), wings (25–30 mins total).

Q: Glaze too sweet?
A: Add more vinegar or a splash of soy sauce next time. Always taste before brushing!

Q: No wire rack?
A: Bake directly on foil—flip halfway for even browning.

Q: Gluten-free?
A: Yes! Use tamari or coconut aminos instead of soy sauce.

A Dish That Feels Like Celebration

These drumsticks aren’t just dinner—they’re finger-lickin’ joy. Whether you’re feeding hungry kids, hosting a casual get-together, or treating yourself to something satisfying, they deliver big flavor with humble ease.

So pat those drumsticks dry, fire up that glaze, and bake with confidence. Because sometimes, the best meals aren’t fancy—they’re sticky, garlicky, and made to be devoured with both hands.

“Good food doesn’t need a fork—just a napkin and a smile.” 🍯🍗✨

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