Flavorful Teriyaki Chicken Drumsticks
A quick and easy recipe for sticky, sweet, and savory teriyaki chicken drumsticks with a perfectly balanced glaze of soy sauce, honey, garlic, and ginger. Perfect for weeknight dinners, potlucks, or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 8 chicken drumsticks, skin-on
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup honey
- 3 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- Optional garnish: toasted sesame seeds and sliced green onions
Instructions
- Prepare the marinade by whisking together soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil in a medium bowl.
- Place chicken drumsticks in a large resealable bag or shallow dish and pour marinade over them. Seal and refrigerate for at least 30 minutes, ideally 1 hour, but no longer than 4 hours.
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available.
- Remove chicken from marinade (reserve marinade) and place drumsticks on wire rack or baking sheet skin side up. Pat dry slightly with paper towels.
- Roast chicken for 25 minutes, turning once halfway through, until skin starts to crisp and meat is nearly cooked through.
- While chicken roasts, pour reserved marinade into a small saucepan and heat over medium until simmering.
- Mix cornstarch with cold water to create a slurry. Slowly whisk slurry into simmering marinade and cook, stirring frequently, until thick and glossy (3-5 minutes).
- Remove drumsticks from oven and brush generously with sticky glaze. Return to oven and roast an additional 10 minutes or until internal temperature reaches 165°F (74°C) and glaze is caramelized.
- Let drumsticks rest for 5 minutes before serving. Sprinkle with toasted sesame seeds and sliced green onions if desired.
Notes
Pat chicken dry before roasting for crispier skin. Watch glaze closely when thickening to avoid it becoming gluey. Use a meat thermometer to ensure chicken reaches 165°F (74°C). For extra caramelization, broil for last 2 minutes but watch carefully to prevent burning. If glaze thickens too much or dries out, brush with water or extra marinade.
Nutrition
- Serving Size: 1 chicken drumstick
- Calories: 220
- Sugar: 10
- Sodium: 600
- Fat: 10
- Saturated Fat: 2.5
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 15
Keywords: teriyaki chicken, chicken drumsticks, sticky glaze, easy chicken recipe, oven baked chicken, family dinner, Asian chicken