Honey Garlic Chicken Drumsticks
A comforting, one-pan staple: juicy chicken drumsticks lacquered in a glossy honey-garlic glaze, with a touch of soy and lemon to brighten every bite. Easy to make, family-friendly, and perfect for weeknights or casual gatherings.
Ingredients
- 8 pieces chicken drumsticks, skin on
- 1/4 cup honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar (or lemon juice)
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 1 teaspoon cornstarch (optional, for glaze)
- 1 tablespoon water (to mix with cornstarch, if using)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, rice vinegar, grated ginger, black pepper, and salt until the glaze is smooth and uniform.
- Pat the chicken drumsticks dry with paper towels. This helps the skin crisp up. Place them on the prepared baking sheet in a single layer.
- Brush or spoon a generous amount of glaze over the drumsticks, turning them to coat all sides. Reserve some glaze for basting later.
- Bake for 25 minutes, then flip the drumsticks and brush with the remaining glaze. Return to the oven and bake for another 10–15 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is bubbling and caramelized.
- If you’d like a thicker glaze, whisk the cornstarch with water to create a slurry and stir it into the hot glaze in the pan during the last 2–3 minutes of baking, cooking until glossy and slightly thickened.
- Remove from the oven and let the drumsticks rest for 5 minutes before serving. This helps the juices redistribute and keeps the meat tender.
- Serve hot with your favorite sides—steamed greens, roasted vegetables, or a light rice dish—and enjoy the sweet-savory balance of honey and garlic in every bite.