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Sticky Glazed Chicken Drumsticks Recipe for an Easy Family Dinner

Sticky Glazed Chicken Drumsticks

Oven-baked chicken drumsticks coated in a sweet, savory honey-soy glaze with garlic, ginger, and optional Chinese five-spice. The glaze caramelizes during the final minutes of roasting for a glossy, sticky finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 8 drumsticks, about 2½–3 lb/1.1–1.4 kg Chicken drumsticks
Sticky Glaze
  • ¼ cup Honey
  • ¼ cup Low-sodium soy sauce
  • 2 tablespoons Ketchup
  • 1 tablespoon Olive oil
  • 2 cloves Garlic, finely minced
  • 1 tablespoon Fresh ginger, finely grated
  • 1 tablespoon Rice vinegar or fresh lime juice
  • ½ teaspoon Chinese five-spice powder
  • ¼ teaspoon Freshly ground black pepper
Garnish
  • 1 tablespoon, optional Sesame seeds or sliced scallions

Method
 

Step-by-Step
  1. Pat the drumsticks dry and make two or three shallow slashes in the thickest parts. Whisk together the honey, soy sauce, ketchup, olive oil, garlic, ginger, rice vinegar or lime juice, five-spice powder, and black pepper.
  2. Reserve about ¼ cup of the glaze before it touches the raw chicken. Toss the drumsticks with the remaining marinade and refrigerate for at least 30 minutes or overnight.
  3. Heat the oven to 400°F/200°C, or 375°F/190°C convection. Arrange the drumsticks on a foil-lined roasting pan or rimmed baking sheet, leaving space between each piece.
  4. Bake for 20 minutes, then turn the drumsticks and brush them with the reserved glaze. Continue baking for 20–25 minutes, brushing once or twice more during the final 15–20 minutes.
  5. Check the thickest part with an instant-read thermometer; the chicken must reach at least 165°F/74°C, while 175–185°F/79–85°C often produces a more tender drumstick texture. Broil for 1–2 minutes if desired, watching closely because honey burns quickly.
  6. Rest the cooked chicken for 5 minutes. Finish with sesame seeds or sliced scallions and serve warm.

Notes

Reserve the clean glaze before marinating the chicken. Never brush raw-chicken marinade onto cooked chicken unless it has been boiled for several minutes. For storage, refrigerate leftovers promptly and reheat gently until hot.