Sweet Sticky Baked Drumsticks

Prep 5 mins
Cook 40 mins
Add'l 8 hrs
Total 8 hrs 45 mins

Sweet & Sticky Baked Chicken Drumsticks are the perfect appetizer! This easy drumsticks recipe makes crispy, juicy chicken legs covered in a sticky Asian glaze – so addicting. These just might be the BEST baked chicken drumsticks ever. You decide!

Drumsticks covered in sauce and sesame seeds.

The Best Sticky Baked Chicken Drumsticks

I only know one way to introduce this incredible Baked Chicken Drumsticks recipe, and that’s with a mathematical equation. Yep, you heard (read?) me right. Here it is: Delicious Crispy Skin + Juicy Dark Meat + A Wonderfully Sticky Sauce = Happy Eating.

Once you try these easy, sticky chicken drumsticks, your favorite chicken wings recipe will be in danger of replacement. Seriously! The meat is perfectly juicy and tender – as in, fall-off-the-bone tender – and the skin is crackly and crispy. Mouth watering yet? Good, that’s the goal here!

The last thing I want to talk about is this Asian marinade/glaze. It’s got honey, balsamic vinegar, brown sugar, soy sauce, and a couple of other really tasty ingredients. Basically, there’s savory, there’s sweet, and above all, there’s pure deliciousness!

Ready to dig in?

What Makes this Recipe So Good?

There’s no shortage of baked chicken recipes, or even baked chicken drumstick recipes, to choose from on the internet. So why this one?

Allow me to convince you with just a couple of reasons:

  • It’s Easy: I hesitate to say that this recipe is ‘quick and easy’ because you’ll want to let the chicken marinate for 8 hours for the best results. However, I can assure you that it’s easy! You’ll need just 5 minutes of prep work to get this recipe started, and then it just comes down to sauce stirring and baking time.
  • It’s Relatively Healthy: These chicken drumsticks taste fabulous, but you don’t have to feel guilty about it! They’re baked instead of being fried, for one thing, and there’s also no added salt. I’m not saying they’re the healthiest meal you’ll ever eat, but they’re not too bad calorie-wise.
  • It Can Be an Appetizer or a Dinner: I like to serve these drumsticks as an appetizer because they’re small, and usually gone within a couple of bites, but you could also make a bunch and serve them for dinner! Totally up to you. (Also, if chicken dinners are your jam, this Oven Baked Chicken recipe is always a hit as well!)

What You’ll Need

Okay, time to round up the chicken, the marinade ingredients, and the garnishes. Here’s what we’re working with:

  • Chicken Drumsticks: Chicken legs will probably work too – see section below for more information.
  • Balsamic Vinegar: Putting this in the marinade helps to tenderize the chicken.
  • Honey: To add sweet flavor.
  • Brown Sugar: I like to use packed light brown sugar when I make this recipe.
  • Soy Sauce: I typically add in low-sodium soy sauce, but you can use whatever kind you have on hand.
  • Garlic: Mince fresh cloves of garlic for the best flavor.
  • Seasoning: Use a mix of minced fresh ginger and fresh cracked black pepper.
  • Garnishes: I like to add sesame seeds, lightly toasted, and a few pinches of chopped fresh parsley. These are optional, but I highly recommend them!

What’s the Difference Between Chicken Legs and Chicken Drumsticks?

Most of the time chicken legs and chicken drumsticks are the same thing. However, sometimes drumsticks are sold while still attached to the thighs, under the label chicken legs (aka chicken quarters). Because I like to stick with just drumsticks, I try to avoid buying chicken quarters, but you could use them in this recipe if you so choose.

Tray of garnished, baked chicken drumsticks.

How to Make Sticky Chicken Drumsticks

Sweet and sticky chicken drumsticks are a super low-maintenance recipe. First you’ll whip together the marinade, then you’ll let the drumsticks marinate. Next the chicken goes into the oven to bake, and finally you’ll drizzle the thickened marinade over the now-crispy chicken.

Here are all of the details:

Make the Marinade/Let the Chicken Marinate: In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.

Preheat Oven to 400°F: Line a rimmed baking sheet with foil and place a cooling rack on top.
Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.

Heat the Leftover Marinade: While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.

Apply Marinade and Bake Again: Remove the drumsticks from the oven (after the first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to the oven to cook for 5 more minutes, or until an internal temperature of 165°F is reached.

Garnish and Enjoy: Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.

Tips for Success

Looking for some tips and tricks on how to get the best results with your homemade sticky chicken drumsticks? You’re in the right place:

  • Can I Use Chicken Breast? Sure! I used a chicken breast instead of drumsticks for my dinner and loved this sauce with it. So, feel free to change the recipe up to fit your tastes!
  • How to Know if the Chicken is Done: When you cut into the drumstick to test for doneness, there should be no pinkness. The best way to know if your chicken is done, though, is to use a meat thermometer. The internal temperature should reach 165°F, as mentioned above.
  • If You Just Use a Baking Sheet and Foil: If you don’t have a cooling rack, or prefer to just lay the chicken on a baking tray, that’s totally fine. Make sure you use a lot of cooking spray, though, so that the chicken can be easily removed. The drumsticks will be super sticky, so a generous amount of cooking spray helps a lot!
Sweet and sticky chicken drumsticks with sesame seeds.

Serving Suggestions

Should you decide to serve these baked chicken drumsticks as a dinner instead of an appetizer, I’ve got some side dish ideas for you:

  • Potatoes: Potatoes in any form complement this meal really well! Feel free to go with mashed potatoes, oven roasted potatoes, fries, etc…
  • Salad: Again, salads of all kinds are welcome additions to these chicken drumsticks. I’ve done coleslaw, potato salad, pasta salad, and (most often) a simple green salad.
  • Vegetables: I like to serve roasted vegetables (broccoli, cauliflower, asparagus, mushrooms) with my chicken drumsticks.
  • Bread: It’s never a bad idea to have a basket of fresh rolls or buttery garlic bread on the table when these drumsticks are around.

How to Store and Reheat Leftovers

These chicken drumsticks can be stored in an airtight container in the fridge for 3-4 days. Reheat them by preparing a baking tray and preheating the oven to 400 degrees F. Bake until warmed through (this can take anywhere from 10-15 minutes, but be sure to check on the chicken often so that it doesn’t burn).

Can I Freeze Extras?

Sure! Freeze your extra chicken legs in an airtight container. I would suggest eating them within 1-2 months.

Yield: 6 Drumsticks

Sweet & Sticky Baked Chicken Drumsticks

Drumsticks covered in sauce and sesame seeds.

Sweet & Sticky Baked Chicken Drumsticks are the perfect appetizer! This easy drumsticks recipe makes crispy, juicy chicken legs covered in a sticky Asian glaze - so addicting. These just might be the BEST baked chicken drumsticks ever. You decide!

Prep Time 5 minutes
Cook Time 40 minutes
Additional Time 8 hours
Total Time 8 hours 45 minutes


  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons low-sodium soy sauce
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon fresh cracked black pepper
  • 6 chicken drumsticks, about 1.25 pounds
  • 1 tablespoon sesame seeds, lightly toasted
  • a few pinches chopped fresh parsley


  1. In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.
  2. Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.
  3. Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
  4. While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
  5. Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 165°F is reached.
  6. Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.


I used a chicken breast instead of drumsticks for my dinner and loved this sauce! So feel free to change it up to fit your tastes!

Adapted from The Comfort Of Cooking., originally from Group Recipes

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 263Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 116mgSodium: 269mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 23g

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138 Responses
  1. M.G. Walker

    Can this recipe work for a whole chicken that has been dismantled? I like to buy whole chicken and I’m wondering if I can just convert the recipe by adjusting the weight

  2. Karen

    I love this recipe and so does my family! Drumsticks are often pretty cheap in bulk but I never know what to do with that many. I double or triple the recpienand throw it in a bag in the freezer as meal prep. This is one of the tastiest freezer meals you can make!

    1. Jessica

      You can use 1 tablespoon cider or red wine vinegar plus 1/2 teaspoon sugar to substitute for 1 tablespoon balsamic vinegar! Hope this helps!

  3. Marie Moore

    The whole family loved these. I cooked them exactly as written other then I separated, the sauce so that it did not come directly from the chicken when it was raw. They were not really crispy, but they were spectacular and I plan to make them many more times.
    Five star recipe!

  4. Hudson Jack

    I love this idea… chicken legs and thighs are ALWAYS on sale and I’m always looking for recipes that help with the weekly budget! We’re entertaining for a football party this weekend so I’m going to make these… winning… both reasonably priced and full, of yummy flavors!

  5. Shirley

    Wow! Jessica this looks delicious, I’m going to suprise my husband this weekend. I am sure he will love it too.

  6. Tracy S

    This is a winner! I doubled the marinade ingredients because I was preparing double the amount of drumsticks. So delicious! I’m looking forward to using this recipe on wings and meatballs.

  7. Ania

    Oh my goodness here I was thinking I was the only one that didn’t eat meat off the bone, yet hubby loves it. Great idea about cooking a chicken breast for yourself. This recipe has made my man a happy fellow indeed. Thanks for sharing!!

  8. Lorrie

    I pinned this recipe TWO YEARS ago, and just got around to making it tonight! It was worth the wait! Scrumptious! Nice and sticky and sweet, just as the title says. I have no idea why others said the sauce didn’t thicken– mine was perfect. Will make again, and often.

  9. Darci Wing

    I have chicken breasts marinating in this marinade tonight for dinner tomorrow. My question is, what did you serve as a side dish?

    1. Jessica

      Usually I serve these as an appetizer, but when I am serving them as a main meal I like to serve them with rice and a veggie.


    ive made this recipe twice, both times DELISH! My only problem is the sauce takes some time to thicken. What am I doing wrong, i’m following instructions, and it still takes 20+ mins to get thick…should that be ?

  11. Jessica

    Oh come on people! how can you not like drumsticks!!! this hurts my heart 🙁 . its like the best part of the chicken!! I will be heading to the store soon to make this very recipe 🙂 #yummo!! #drumstick obsession

  12. Stephanie

    This is my new go-to recipe for marinated chicken! I love it. Just whipped up the marinade and put it in the fridge for tomorrow. 3rd time I’ve made it and love it! Thank you for this recipe!

  13. Sun

    Balsamic vinegar is known for reducing and thickening beautifully, that’s why I make my own balsamic reduction but…I have noticed that the balsamic thickens considerably once it starts cooling. This may be the problem with eveyone claiming that the sauce won’t thicken? Next time, I would boil then simmer the sauce before placing the chicken in the oven and once reduced to half, let it cool before basting it on the chicken.
    Hope this helps!

  14. LoloW

    And yes, you actually cook the chicken on a cooking rack, with foil for the sauce to drip on below it. It has a similar effect to grilling on a BBQ grill 🙂

  15. LoloW

    So I made these tonight – followed the directions exactly, but I made it using 8 chicken “tender” cuts (from Ralph’s). They came out looking exactly like the picture, and tasting just as promised, however they were a bit tangy for my taste. I marinated them overnight, and perhaps that made them too tangy. Anyhow, the rest was pretty amazing 🙂

  16. Sandy Dent

    On Friday my husband decided he would like to make a sticky chicken drumstick for Super Bowl Sunday. I went on the web and came across your recipe. It hit all the marks for the flavours he was looking for and seemed really easy so I gave it to him to try. He made them on Sunday and absolutely loved them and they turned out exactly like your picture to boot. We will definitely be making this again. He is already thinking this will be great on ribs and pork tenderloin. What a great find your blog has been. Keep up the delicious work.

  17. bilbi

    Absolutely delicious! Will be making them the 3rd time already. Everybody in our family admitted that these are the most delicious drumsticks EVER. Thank you for the recipe!

  18. Kari

    Let me start by saying I LOATHE drumsticks. I had some leg quarters that needed to be used up, and I’d been dreading the day I’d have to cook them. I found this recipe on pinterest and decided to give it a shot. We LOVED it. So much so that I will go buy more drumsticks. They were better than the thighs. I plan to blog and link back to you. Beautiful pictures, and fantastic recipe 🙂

    1. Jessica

      The cooling rack keeps the drumsticks out of the sauce – so the skin gets crispy. You can easily cook them directly on a cookie sheet, just try not to leave them sitting in puddles of sauce. 😉

  19. Louise

    I make this recipe every week for my family and everyone from my husband to my 3 year old gobbles them up! Thanks so much for sharing this recipe!!

  20. Robin

    I made this tonight with 10 chicken thighs (4 or 5 lbs.?) and doubled the recipe. I omitted the ginger & sesame seeds. the sauce never thickened but I added it anyway in the thinner state. I think next time I will bake at the higher temp. of 450 as it is in Giada’s version and see if it comes out any better. we have leftovers for tomorrow night too which I will serve with rice preceded by a mozzarella & tomato salad with basil topped with balsamic vinegar. my 9yo son liked this chicken as well as my fiancé/BF. also, I marinated overnight, approx. 24 hrs. actually (dinner got delayed due to a car mishap, top wouldn’t go down on conv. so we had to clean out the entire garage to make room for the car when I would have been cooking this chicken.)

  21. Robin

    wow, this looks amazing, I have done the soy sauce/sugar marinade before but this looks a million times better! will try it with chicken thighs, and serve with rice and some kind of green veggie for the health factor.

  22. Jessica

    These look amazing, the only thing I was wondering is if I could substitute the soy sauce — we have some allergies too it and some who just plain don’t like it? Thanks.

    1. Jessica

      I’m honestly not sure how it will taste without the soy sauce – but if you want to remove it, I would just sub in regular salt. Good luck!

  23. tiki

    My kids love this recipe!!! It is now part of our menu rotation! We added Thai garlic sauce as part of the marinade. Just divine!

    1. Jessica

      I sadly don’t have an exact substitute for Honey…however I would suggest using some brown sugar to get that sweet flavor.

  24. Kristina

    THESE WERE AMAZING! I tripled the recipe for 12 legs and 5 thighs and they were the best thing we ever had. We loved the sauce and are looking for more ways to use it! Thank you so much!

  25. Ai Lin

    These are the bomb! Thank you for sharing this recipe. I made these yesterday using chicken thighs. Not as pretty looking as yours I must say!

  26. Tiffani

    I made this last night and it was a big hit. I ended up making 14 drumsticks (we’re a family of 5 and I wanted some leftovers) without changing the amount of marinade. I paired this recipe with sauteed bok choy. Delicious! Thanks for sharing!

  27. Teri

    The sauce smells and tastes wonderful. I doubled the recipe and have 3 lbs. of chicken drumsticks marinading right now. Looking forward to the finished product at dinner tonight. Yum!

  28. Jessica

    As posted below the recipe, I adapted the recipe from The Comfort Of Cooking, originally from Group Recipes.

    Looking at the recipes, it must have been originally come from Giada though! There are a few differences (including cooking degree), but looks like it was adapted from her originally.

    Hope you enjoy them! 🙂

  29. Jessica

    I made this for dinner last night and it was so tasty! I used skinless chicken breasts and it had great flavor. My boyfriend devoured it! I paired it with some honey ginger glazed carrots and quinoa with a hint of lime. It was perfect. Thanks for sharing your recipe!

  30. Tracy S

    I just tried his recipe and it ROCKS! I doubled the sauce recipe and made with chicken wings and drumsticks. I added 2 tsp of thai chili paste to give it a little kick. My kids loved it! Thanks so much for a wonderful dinner entree!

  31. Jennifer

    Great recipe. Making it now. I didn’t have honey so substitued bbq sauce and added asian chili sauce and rooster sauce for spice

  32. Laura

    I look forward to making this recipe tonight, the only thing I plan to change is NOT reusing the marinade. Too dangerous. But other than that I think this recipe looks great. Hope to add it to my meal rotation!

  33. Kenzie

    Your pictures make this look amazing!! I cooked them tonight and I could not get the sauce to thinken… 🙁 any advice?

    1. Jessica

      I have no idea why it wouldn’t thicken up…maybe you didn’t cook it long enough? But not matter how much liquid, over time it should have evaporated…which would make the sauce thicken. :-/

  34. Jen

    Do you leave the skin on or remove? If you leave the skin on, does it get crispy or at least not that gross floppy skin texture?

    1. Jessica

      Yes you can, but fresh really is better. You can break off a small hunk and it costs next to nothing (like under $1!).

      However if you want to use ground dried ginger, I would recommend only using 1/2 teaspoon.

  35. Sparty

    I tried this recipe tonight after finding it on Pinterest – I used boneless chicken nuggets (I don’t care much for meat off of bones myself). At first I was disappointed that my finished product looked nothing like yours (the color on yours is absolutely brilliant, while mine really just looked like marinated meat). I don’t know how yours taste, or if I did something wrong with the recipe, all I can say is that the taste was properly wonderful. I went a little heavy on the honey (can’t get enough of the stuff), so I don’t know if that altered my results at all, but all I can say is THANK YOU! I am wondering if I did something wrong, though, because I was never able to get the sauce to thicken? It isn’t surprising if I made a mistake somewhere along the way – this was the first recipe that I actually tried (in the process of teaching myself how to cook). Thanks!

  36. Elizabeth

    Do you need to worry about reusing the marinade that was used with the raw chicken? Did you make a separate sauce with fresh ingredients for the cooked chicken?

    1. Jessica

      Elizabeth, since you are taking the chicken out of the marinade and then cooking the marinade on the stove there is no worries about bacteria or anything. No need to make a second batch of marinade!

  37. Lisa

    I notice these are tiny wing drumsticks, can this be made with regular sized drumsticks? If so, what would be cooking times?

    1. Jessica

      These really aren’t the tiny wings, they are medium sized drumsticks. But fi you are looking to use the large drumsticks, bake them until an internal temperature of 160°F is reached.

  38. Barbara in VA

    Well, I am married to a Native American who grew up in Charleston, SC and pretty much all over the world as a Navy brat and that man can suck the meat off the bones really well, so well that I’d be willing to put him up against any wimps out there any day! LOL – but seriously, for you delicate little thangs, no mocking intended – I can definitely tell ya’ll ain’t from the deep South! Dawn heah we clean the bones baby! Now where’s in the deep South does ya’ll think I’m from?! Oh, I’ll give ya 2 guesses and the first one ain’t Lousiana! I’s be from Atlanta, GA baby! AND it’s quite obvious ya’ll don’t clean the fish bones either! LOL But back to the recipe, it sounds yummy and I’m planning to try it. Thanks!

  39. Vaenssa

    These look beautiful! I too hate eating meat off the bone, I’m thinking of trying this with boneless chicken thighs. Did you adjust the cooking time for the chicken breast? And was it skinless?

    1. Jessica

      Yes, I cooked them longer with the breasts (and yes it was skinless). I just baked them until an internal thermometer reached 165°F.

  40. katrina

    I made this for my husband and I. We both arent picky eaters… my husband perfers it off the bone. I made it exactly as you said but I did not marinate for 8 hours.. I only did it for 2-3 because I forgot that I had to overnight it and I did have a cooling rack so I put the chixken on top of the foiled cookie sheet. It turned out great! Super moist. Not sure if its because I cooked it in the pan. And I aslso used to excess juices from pan to baste the legs. Very good. Next time we’re gunna try boneless.

  41. Tamaki

    I really want to thank you for this recipe. I made it for my husband for the same reason that you did, and it came out great! The sauce is a-m-a-z-i-n-g! I put it on the rice that I served with the chicken, and it was delicious. I wish that the chicken had absorbed even more of the flavor, although it did, because it’s so good.

  42. Noor

    Just had this for dinner and it they turned out great!! I decreased the honey to 2 tbsp because my family doesn’t like very sweet flavors. Thanks for this, in the cook book already 🙂

  43. Petra

    My hubby hates honey so I did not tell him the sauce had in honey. He is eating and keeps saying oh my goodness this is soooooooo good. heheh. Don’t think I will spoil it for him and tell him honey is in it. He said oohh this sauce is so good I will put this on mash potatotes.lol. Thumbs up to this recipe. Definitely will cook this again.

  44. Laura

    I would love to make these but what did you use as sides? I always make my hubby eat a salad but I can’t think of another side that would go with this, any ideas?

    1. Jessica

      I served these more as an appetizer. But if you wanted it as a dinner, I would maybe do it more bbq style? Maybe mashed potatoes and coleslaw? Or Mac & Cheese! 🙂

  45. Sweet y Salado

    I made these about a couple of weeks ago and they tasted amazing. Mine didn’t come out quite as pretty as yours but the flavor was great. And yes, they are STIIIIICKY! Lick your fingers sticky good.

  46. Angela Chavis-Bullard

    Thank you so much for sharing this recipe! I made dinner for my parents, and they loved it. My daughter loved it as well. This is the most chicken I have seen my mom consume in one sitting. I accidentally added 1/4 c. of soy sauce, but they still turned out sticky good. I used chicken thighs, drumsticks and wings (doubling the recipe of course). This is one recipe that will be added to future recipes. Thank you again. (:

  47. Alisa

    Just made these for dinner, so yummy! I omitted the ginger but everything else was delicious. I used to chicken thighs because I’m not a fan of the drumsticks either. The time I will make more sauce to pour over the rice I served with it.

  48. Annette

    Just made these for dinner tonight and the recipe was fabulous! Made exactly as stated and they came out perfect.

  49. Rebecca M

    I finally tried this one earlier this week. Instead of drumsticks, I used boneless skinless chicken breasts. It turned out really good! I only had one “minor” snag. I umm… forgot I the saucepan on the stove and totally burned it. I remembered it was on when the smoke detector went off. Oops! The house smelled for days. I even had to toss out the saucepan. That was a first for me. Oh well. 🙂 The chicken would have probably been better with the sauce but at least it still tasted really good! 🙂

  50. drums in Los Angeles

    Chicken is my favorite food. I link to experiment different delicious chicken recipe.
    This is a very good recipe and I will definitely try this one in my home.

  51. Paula Marie

    Those look amazing. I repinned and gave credit to your blog, hope that’s OK, I’m brand new to Pinterest and still figuring things out. I’m glad someone else wants to try the sauce with boneless chicken breasts, I thought the same thing. Like you, not a huge fan of drumettes.

  52. Deana

    We made these last night and they were fabulous! The only thing I did different is that I didn’t add the sesame seeds. Yum yum!
    I just love reading your blog too, not only to you present great recipes, but you always make me smile or laugh. 🙂

    1. Jessica

      So glad you liked them! And the sesame seeds really don’t add all that much too it…just make them prettier 😉

  53. Michelle @ Brown Eyed Baker

    I am not always a huge fan of chicken, but always go for drumsticks. These look fabulous; I can’t wait to give them a try.

  54. Georgia @ The Comfort of Cooking

    Hey Jessica! What a nice surprise it was to see these pop up on Tastespotting just now. They look so delicious I want to make them again! I’m glad you had great success with my recipe and happy you enjoyed them! Stunning photos, too.

  55. Javelin Warrior

    Jessica, your drumsticks look incredible! I don’t know that I’ve ever wanted a piece of chicken so badly… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration

  56. Aggie

    I am not a meat off the bone person either. However, my husband and my daughter (4yo!) will clean those babies up! (eh)

    I’ll take the glaze though! Dang, these look good!!

  57. Sally @ Spontaneous Hausfrau

    I SO want to sink my teeth into that first picture – the glaze on these looks perfect!

      1. Jessica

        I wouldn’t recommend a vinaigrette because it will give a much different final flavor. Needs to be traditional balsamic vinegar.

  58. Rebecca

    Those look SOOOO good! Funny thing is… that may be the way to my heart too! LoL 🙂 I’m gonna have to try ’em!

  59. Heidi @ Food Doodles

    Balsamic vinegar and honey? Omg, sounds amazing! And they look perfect with a sprinkle of sesame seeds and parsley, the pictures are great. I don’t often make drumsticks, but I feel a craving coming on! These seriously look awesome 😀

  60. Gina @ Running to the Kitchen

    These look beyond amazing.
    Every time I take a picture with my hand holding a piece of food, it gets deleted in editing when I realize how nasty my un-manicured finger nails look. Yours = pretty. Mine = jank.

  61. Alexandra

    I have the same aversion for bones. Can’t stand the thought of touching it. I’m sure the sauce is fantastic; can’t wait to try it with boneless chicken breasts.

  62. Julie @ Table for Two

    This looks SO good. I saw this post this morning at 530am and I was already craving it. Yeah, at 530am, YOU made me crave chicken drumsticks haha but I love you anyway 🙂

  63. Cookbook Queen

    Okay so…meat on bones totally doesn’t bother me. Especially when it looks like this!! Can’t wait to try them 🙂

  64. Samantha Angela @ Bikini Birthday

    These sound awesome.
    I actually much prefer dark meat poultry to the breast which generally is dry tastes like nothing. My husband, on the other hand, prefers the breast.

  65. Shannon

    Man these look awesome. I will probably be like you though and use chicken breast. But I bet that sauce is amazing.

  66. Kathryn

    I *hate* eating food off the bone too. I always have to use a knife and fork which makes me look ridiculous and means that the menfolk in my life sweep in to gnaw the bones when I’ve given up. This would definitely be the way to my boy’s heart though.

  67. Gerry @Foodness Gracious

    Wow what an awesome color on those drumsticks! I admire Mr Novice Chef for his accomplishments. Does he ever watch Man v’s Food?

  68. DessertForTwo

    Wow! There is something about these photos that are extra gorgeous! New lens? Did you buy the sun and make it shine perfectly through your window? That’s it. It has to be it! 🙂

  69. Averie @ Love Veggies and Yoga

    I just want to eat that sauce on everything. That super sticky, sweet ‘n sour, tangy and perfect sauce. Swoon. The pics are fab and will be all over FG, TS, Pinterest and the like….seriously, gorgeous!!

  70. Sarah

    I think we’re in the exact same relationship. I really can’t stand wings or the thought of eating the meat off of the bone, but my boyfriend can down a pound in about a second. Maybe I should be nice too and make him some…

    Or maybe not 😛

    But for a non-wing-eater from another non-wing-eater, those look fantastic

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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