These oven Baked Chicken Drumsticks are marinated and basted in a super flavorful honey, soy, and garlic sauce. This recipe is anything but boring and perfect for busy weeknights!
Oh, how I love an easy chicken dinner! Especially one that uses some of my favorite Asian ingredients, like these Baked Chicken Drumsticks.
What ingredients do I need for these chicken drumsticks?
You only need a few simple ingredients to make these drumsticks, and if you make stir fry recipes a lot like I do, you will certainly have all the items in your pantry already. (Detailed measurements and directions can be found on the printable recipe card at the bottom of the page.)
- chicken drumsticks
- low-sodium soy sauce
- sesame oil
- garlic cloves
- salt and pepper
- 2 scallions
- toasted sesame seeds (optional)
The preparation of this recipe could not be easier, either – just dice up the garlic and ginger, mix with the honey, soy sauce, sesame oil, and seasonings, then coat the chicken and marinate. Bake, baste, and enjoy!
- Don’t skip the marinating step! This allows the sauce to permeate the chicken for optimal flavor and makes the chicken moist and juicy.
- A little chili sauce can be whisked into the marinade mixture for added heat.
- Do not throw away the marinade! You will use it to baste the chicken as it bakes.
- Make sure to cover your baking sheet with foil or parchment paper. Clean up will be a drag if you don’t, since this sauce gets thick and sticky.
Can I use something other than Drumsticks?
Yep! Although drumsticks are my favorite for this recipe, you can use boneless chicken thighs or breasts, too.
- For boneless skinless chicken thighs: bake at 425 degrees F for 22-25 minutes, turning them twice and basting while baking to ensure they stay juicy. Finish them under the broiler for 5 minutes to get those nice charred edges. They should have an internal temperature of 165 degrees F when done.
- For boneless, skinless chicken breasts: bake at 425 degrees F for about 16-18 minutes (for 6 ounce breasts) or until the chicken is opaque throughout and reaches an internal temperature of 165-170 degrees F.
You can even use this sauce on other proteins, not just chicken. Try it with pork chops, shrimp, or salmon!
Can I make these drumsticks in the slow cooker?
Yep! After marinating, add the chicken and sauce to the slow cooker, cover, and cook on low for 6-8 hours, basting a few times with the sauce, if you can. Place them under the broiler for a few minutes to get charred. They are done when the internal temperature reaches 165-170 degrees F. I also have a Slow Cooker Honey Soy Chicken recipe that includes orange juice and rice wine vinegar, which is so delicious, too!
How To Store Leftover Drumsticks
Cool chicken completely, then store in air tight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
My family loves this chicken recipe; the meat is so tender and nobody can resist licking the glaze off their fingertips. I always serve this with my delicious Pineapple Coconut Rice for a complete meal. So good!
Other Chicken Recipes we love!
Honey Soy Baked Chicken Drumsticks
- 1/4 cup honey
- 6 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 4 cloves garlic , minced
- 1 tablespoon minced ginger
- salt and pepper
- 10 chicken drumsticks
- 1 teaspoon toasted sesame seeds , for garnish
- 2 scallions , diced
- Pineapple Coconut Rice , for serving
- In a small bowl, combine the honey, soy sauce, sesame oil, garlic, ginger, and a pinch of salt and pepper.
- Season the drumsticks with salt and pepper, taste and place in a Ziploc bag; pour the liquid mixture over all the pieces. Seal the bag, removing as much air as possible and marinade in the refrigerator for at least two hours (preferably overnight.) Do not discard the marinade!
- Preheat oven to 425 degrees F.
- Lay chicken on a foil or parchment-lined baking sheet.
- Bake for approximately 35 minutes (basting every 10 minutes with the marinade) or until a thermometer inserted into the thickest part reads 165ºF.
- Sprinkle some sesame seeds and scallions on top and serve with Pineapple Coconut Rice.
- For recipe variations, please refer to the full article.
- Nutritional information does not include the rice.
- To store leftovers: cool chicken completely, then store in air tight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.