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Honey glazed chicken drumsticks baked on a parchment-lined sheet pan with rosemary
Mary Johnson

Baked Honey Glazed Chicken Drumsticks

Chicken drumsticks roasted plain at 425°F until the skin crisps, then brushed with a quick honey, butter, garlic and soy glaze in two thin coats during the last 10 minutes so it turns sticky and glossy without burning.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Drumsticks
  • 3 lb chicken drumsticks bone-in, skin-on, about 10 to 12 (1.4 kg)
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
Honey glaze
  • ⅓ cup honey mild liquid honey such as clover or wildflower
  • 2 tablespoons unsalted butter
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 3 cloves garlic finely minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon red pepper flakes optional
  • 1 tablespoon fresh parsley chopped, or sliced green onion, for garnish

Equipment

  • Rimmed sheet pan
  • Parchment paper
  • Small saucepan
  • Pastry brush
  • Instant-read thermometer
  • Tongs

Method
 

Roast the drumsticks
  1. Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
  2. Pat the drumsticks very dry with paper towels. Toss with the olive oil, salt, pepper, garlic powder and smoked paprika, then spread them on the pan with space between each piece.
  3. Bake for 25 minutes. Flip each drumstick with tongs and bake 5 to 10 minutes more, until the skin is golden and the meat reads about 160°F (71°C) near the bone.
Make the glaze
  1. While the chicken roasts, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook about 30 seconds, until fragrant.
  2. Stir in the honey, soy sauce, apple cider vinegar, Dijon mustard and red pepper flakes. Simmer gently for 2 to 3 minutes, until slightly thickened. Remove from the heat and keep warm.
Glaze and finish
  1. Brush about half of the glaze over the drumsticks and bake 5 minutes.
  2. Brush on most of the remaining glaze, keeping a spoonful back, and bake 5 minutes more, until glossy and bubbling at the edges.
  3. Check the thickest part of a drumstick with an instant-read thermometer, away from the bone. It must read at least 165°F (74°C); 175 to 185°F (79 to 85°C) gives the most tender dark meat. For extra char, broil 1 to 2 minutes, watching closely.
  4. Brush with the reserved glaze, sprinkle with parsley or green onion, and rest 5 minutes before serving.

Notes

  • Add the glaze only in the last 10 minutes. Honey browns quickly at 425°F and turns bitter if baked for the full time.
  • Large drumsticks may need 5 to 10 extra minutes of plain roasting before glazing. Always go by internal temperature.
  • Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat at 375°F for 10 to 15 minutes until hot through (165°F).
  • Air fryer: cook seasoned drumsticks at 380°F for about 20 minutes, flipping halfway, then glaze and cook 3 to 5 minutes more.
  • Soak the pan in hot water right after cooking to loosen caramelized honey.
  • Nutrition is an estimate per serving (about 3 drumsticks), calculated from USDA FoodData Central values for the listed ingredients with the bones excluded. Using tamari or low-sodium soy sauce and less salt will lower the sodium.