Honey Garlic Chicken Drumsticks
105 Comments
Posted: 10/27/20
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Tender, juicy and finger lickin’ good Honey Garlic Chicken Drumsticks are a quick and easy dinner recipe that the kids will love. They are crispy and full of flavor from the honey garlic sauce brushed on them.
This Honey Garlic Chicken Drumsticks Recipe is such a great way to take an inexpensive cut of meat and make it delicious! The honey garlic sauce that the chicken legss are coated in at the end take it up a notch.
Perfect for a quick family meal, the kids always gobble them up! You all like quick, simple, and delicious recipes, so I hope these baked chicken legs live up to your expectations.
If it’s summer make sure to check out our bbq chicken marinade and fire up that grill!
Why this recipe works:
- Chicken is an extremely popular protein and these drumsticks are inexpensive to make.
- Tender, juicy and full of flavor.
- Use store bought sauce to save even more time.
- Finger lickin’ good! Just grab them and dig in. The kids love to eat them.
Ingredients Needed
Chicken Drumsticks
- Chicken drumsticks
- Crushed red pepper flakes
- Salt and Pepper
Honey Garlic Sauce
You can also use a store bought honey garlic sauce to save on time.
- Olive oil
- Honey
- Soy Sauce
- Chicken Broth
- Small onion
- Garlic
- Cornstarch
Steps to Prepare
- Prep – Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil for easy clean up. Place wire rack on top if possible.
- Sauce – In a small saucepan over medium heat, add oil. When hot, stir in garlic and onions: cook for a few minutes, stirring constantly. Add honey and soy sauce. Stir together the broth and cornstarch. Pour into pan and bring to a boil. Cook until the sauce has thickened, about 5 minutes. Remove from heat.
- Prep Chicken – Pat chicken so it is dry. Place onto rack and season with salt, pepper, and crushed red pepper flakes.
- Bake – Place into oven and cook for 10 minutes. Flip chicken and cook for another 10 minutes. Coat chicken with some sauce and cook for another 5 minutes. Flip one more time and coat the other side of the chicken. Cook for 5-10 minutes, or until chicken reaches 180-190 degrees F and juices run clean.
Helpful Tools!
Expert Tips
- Pat your chicken completely dry before seasoning! This ensures crispy skin.
- No oil needed if you do step #1.
- Apply honey garlic sauce AFTER the chicken has time to crisp.
- Use a store bought sauce to save time in a pinch.
- Substitute chicken thighs if you want to mix things up. Adjust the baking time.
- Chicken legs are done at an internal temperature of 165 degrees F. You will notice we wrote to cook them until they are 180-190 degrees F. This helps so there is no blood around the joint of the chicken leg and they aren’t stringy. They will still be juicy and delicious, not dry!
- Serve over rice and pair with a bag of mixed veggies for a full meal.
More Chicken Dinner Recipes!
- Have you ever tried chicken legs in an Air Fryer? They are so nice and crispy without the oil and stink from the oil!
- Cripsy, delicious and easy Baked Chicken Legs are perfectly seasoned!
- Baked Chicken Wings are great for an appetizer or little fingers love to pick them up and eat them for dinner.
- Maybe dark meat is more your thing! Then try this easy Baked Chicken Thighs.
Take the plunge with these drumsticks and see how a different cut of meat can really transform a meal!
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Honey Garlic Chicken Drumsticks
Quick, easy and delicious chicken drumstick recipe. They are tender, juicy and full of flavor from a homemade honey garlic sauce that is brushed on them.
Video
servings
Ingredients
- 2.5 lbs chicken drumsticks
- Salt and pepper
- 1/4 tsp crushed red pepper flakes
Sauce
- 1 tsp olive oil
- 1/2 c. honey
- 2 Tbsp soy sauce
- 1/4 c. chicken broth
- 1 small onion diced
- 5 garlic cloves minced
- 1 tsp cornstarch
Instructions
- Preheat oven to 425F. Line a baking sheet with aluminum foil for easy clean up. Add a wire rack on top if possible.
- In a small saucepan over medium heat, add oil. When hot, stir in garlic and onions: cook for a few minutes, stirring constantly.
- Add honey and soy sauce. Stir together the broth and cornstarch. Pour into pan and bring to a boil. Cook until the sauce has thickened, about 5 minutes. Remove from heat.
- Pat chicken so it is dry. Place onto rack and season with salt, pepper, and crushed red pepper flakes.
- Place into oven and cook for 10 minutes. Flip chicken and cook for another 10 minutes. Coat chicken with some sauce and cook for another 5 minutes. Flip one more time and coat the other side of the chicken. Cook for 5-10 minutes, or until chicken reaches 180 – 190 degrees F and juices run clean.
- Serve chicken with rice and steamed veggies if desired (and do not forget to pour on any extra sauce that is remaining!)
Nutrition Information
Calories: 234kcal (12%), Carbohydrates: 20g (7%), Protein: 17g (34%), Fat: 9g (14%), Saturated Fat: 2g (13%), Cholesterol: 87mg (29%), Sodium: 333mg (14%), Potassium: 264mg (8%), Sugar: 18g (20%), Vitamin A: 45IU (1%), Vitamin C: 2.2mg (3%), Calcium: 17mg (2%), Iron: 0.8mg (4%)
S says
Tasted great. Needed to be cooked for so much longer
Julie Evink says
Yeah, some ovens cook differently so adjust the cook time as needed!
Zahra says
Literally the worst recipe ever… and yes I did it like it described.
Cherron says
Taste so good make you wanna slap yo momma
Courtney says
Well that’s an interesting way to describe you enjoyed this recipe.
Abigail says
These are amazing! Thank you so much for the recipe!
Courtney says
Thank you!
Amy Braun-Gross says
So delicious!!!!!
TNicole says
Next time I use more salt. Also, the sauce was liquify, even though I used more corn starch. Great favor to the sauce though, just washed a my seasonings off.
Emma Perez says
This creator obviously doesn’t know what they’re doing. The chicken tastes like plain chicken with a lick of honey skin since it’s only baked on the chicken for 10 minutes. The only way I enjoyed the sauce was in my rice. It doesn’t really stick to the chicken at all
Gail Poellot says
Emma Perez, I suggest you read the rest of the recipe. The chicken is cooked for 10 minutes, flipped and cooked for another 10 minutes, etc. A total of about 30 to 35 minutes. It sounds delicious to me.
Victoria says
I had this question too, but was confused by your reply. Are you supposed to dip the chicken in the sauce before baking it the initial 10 minutes? Or only add it during the last 10 minutes of baking? Thanks!
Courtney says
You are going to season the chicken (not sauce the chicken) cook for 10 minutes – flip the chicken & cook for another 10 minutes THEN coat the chicken with some sauce cook for 5 minutes THEN flip the chicken & coat with sauce and cook for another 5 minutes or until the internal temp reaches 185-190.
Albert Parker says
This dish came out great
Julie Evink says
So glad you enjoyed it Albert! Thanks for commenting and rating the recipe!
Helen says
Made these last night. A pure delight!
Julie Evink says
So glad you enjoyed them Helen! Thanks for commenting and rating the recipe!
Ed Halasz says
The dish was good, will make it again. However, I would reduce the chicken broth to an 1/8th of a cup otherwise the sauce is a little runny.
Julie Evink says
Great tip Ed!
Helen says
I had my own chicken broth that was spicy and if it was too thin, just add some more cornstarch. It worked just fine