Yield: 6 Drumsticks
Sweet & Sticky Baked Chicken Drumsticks
⭐️Test Kitchen Approved!⭐️Sticky chicken drumsticks are baked until oh-so-tender and juicy in an Asian-inspired sweet and savory glaze! They truly are the *best* baked chicken drumsticks!
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup honey
- ¼ cup light brown sugar, packed
- 2 tablespoons low-sodium soy sauce
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon fresh cracked black pepper, crushed red pepper flakes or sriracha
- 6 chicken drumsticks, about 1.25 pounds
- 1 tablespoon sesame seeds, lightly toasted
- a few pinches chopped fresh parsley, or cilantro
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Instructions
- 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 cooking 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.
- 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.
- 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.
- Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.
Video
Notes
Store: Store cooled drumsticks in an airtight container for up to 4 days.
Reheat: Reheat on a baking tray sprayed with non-stick cooking spray at 400°F. Bake until warmed through about 10 to 15 minutes. Check often to ensure chicken glaze doesn’t burn.
Freezer Meal: These baked chicken drumsticks make a great freezer dinner! Add the chicken to the marinade in a freezer safe zip-top bag and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
Chicken: You can also use chicken legs, wings or even breasts. I recommend using skin-on chicken as it holds onto the sauce the best. Adjusting the cooking time as necessary.
Wire Rack: I highly recommend lining your baking sheet with a wire rack to keep the chicken elevated from any excess sauce. This creates a crispier baked chicken drumstick, all the way around.
Less Dishes: No wire rack? Not a problem! Spray the baking tray generously with non-stick cooking spray. This ensures easily removable, super sticky drumsticks.
Nutrition
Serving: 1 drumstick, Calories: 263kcal, Carbohydrates: 22g, Protein: 23g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 116mg, Sodium: 269mg, Sugar: 21g