Honey Garlic Baked Chicken Drumsticks (Printable Version)

Juicy oven-baked drumsticks with a sweet sticky honey garlic coating, caramelized to perfection.

# What You 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
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt

→ Garnish

11 - 1 tablespoon sesame seeds
12 - 2 tablespoons chopped fresh parsley or green onions

# How To Make It:

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, black pepper, paprika, and salt until well combined.
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 for basting.
05 - Bake for 20 minutes. Remove from oven and brush drumsticks generously with reserved marinade.
06 - Return to oven and 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 to prevent burning.
08 - Remove from oven and let chicken rest for 5 minutes. Garnish with sesame seeds and chopped parsley or green onions if desired. Serve hot.

# Expert Suggestions:

01 -
  • The glaze becomes this perfect sticky situation that coats your fingers in the best way
  • Even picky eaters who claim they hate garlic somehow end up asking for seconds
02 -
  • Don't skip lining that pan or you'll spend twenty minutes chiseling off caramelized glaze
  • The broiler step goes from perfect to burned in about ten seconds so stand there and watch it
03 -
  • Pat the chicken completely dry before marinating or the glaze slides right off
  • Use a silicone brush for basting—the bristle ones get all sticky and impossible to clean

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