Honey Garlic Glazed Chicken Drumsticks
Description
These Honey Garlic Glazed Chicken Drumsticks are juicy, sticky, sweet, savory, and beautifully caramelized. The glaze—made with honey, soy sauce, garlic, and a touch of acidity—coats the drumsticks and bakes into a lacquered finish that’s packed with flavor. Ideal for weeknight dinners, meal prep, or party trays!
Total Time Breakdown
Prep Time: 10 minutes
Marinating Time (optional but recommended): 30 minutes–4 hours
Cook Time (Oven): 40–45 minutes
Total Time: 50–60 minutes (plus marinating time if used)
Ingredients (Serves 4–6)
For the Chicken
10–12 chicken drumsticks
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp olive oil
For the Honey Garlic Glaze
½ cup honey
¼ cup soy sauce (low-sodium preferred)
4–5 garlic cloves, minced
2 tbsp apple cider vinegar (or rice vinegar)
1 tbsp brown sugar (optional for extra ceramelization)
1 tsp grated ginger (optional but amazing)
½ tsp chili flakes or hot sauce (optional for heat)
For Garnish
Sesame seeds
Sliced green onions
Instructions
1. Prepare the Chicken
Pat the drumsticks dry with paper towels—this helps them crisp up.
Rub with salt, pepper, paprika, and olive oil.
Optional: Let the seasoned chicken sit in the fridge for 30 minutes to absorb flavors.
2. Make the Honey Garlic Glaze
In a bowl, whisk together:
Honey
Soy sauce
Minced garlic
Vinegar
Brown sugar
Ginger (optional)
Chili flakes (optional
Reserve 3–4 tablespoons of the glaze for brushing at the end.
3. Marinate (Optional but recommended)
Add the chicken to a large resealable bag or bowl.
Pour the glaze over and toss well.
Marinate 30 minutes to 4 hours for deeper flavor.
4. Bake the Drumsticks
Preheat oven to 400°F (200°C).
Line a baking sheet with foil or parchment and place a rack on top (improves crispiness).
Arrange the drumsticks in a single layer.
Bake 20 minutes.
Flip the drumsticks, brush with leftover marinade, and bake another 20–25 minutes, until:
Chicken is cooked through (internal temp 165°F / 74°C)
Glaze is deeply caramelized
5. Final Glaze
Brush with the reserved glaze in the last 5 minutes of baking or right after removal for extra shine and stickiness.
6. Garnish & Serve
Sprinkle sesame seeds
Add chopped green onions
Serve hot!
Serving Suggestions
Steamed jasmine rice
Roasted vegetables
Stir-fried noodles
Mashed potatoes
Fresh cucumber salad
Storage & Reheating
Store:
Refrigerate for up to 4 days in an airtight container.
Reheat:
Oven: 350°F for 10–12 minutes
Microwave: 1–2 minutes, but glaze may soften
Air fryer: 375°F for 4–6 minutes (best option for crispiness)
Questions & Answers (FAQ)
Q1: Can I use chicken thighs or wings instead?
A: Yes! The glaze works on any chicken cut. Adjust cooking time:
Wings: 30–35 minutes
Thighs: 40–45 minutes
Q2: Can I make this recipe on the stovetop?
A: Yes. Brown chicken in a pan, add the glaze, cover, and simmer until cooked, then reduce the glaze until thick and sticky.
Q3: Can I make it less sweet?
A: Reduce honey to ⅓ cup and increase soy sauce by 1 tablespoon.
Q4: How do I make it spicy?
A: Add 1 teaspoon of chili flakes, 1 tablespoon sriracha, or a diced fresh chili.
Q5: Can I grill the drumsticks?
A: Absolutely! Grill on medium heat for 30–35 minutes, basting often, until caramelized.
Q6: My glaze burned—what went wrong?
A: Honey can burn at high heat. Make sure the oven temperature is no higher than 400°F and keep the drumsticks on the middle rack. Foil also helps prevent darkening.
Q7: Can I marinate overnight?
A: Yes, but keep it under 12 hours because acidic marinades can soften the meat too much.