Honey Garlic Chicken Drumsticks
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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.
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
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!)
Chelsea Castro says
Any suggestions for replacin the cornstarch? I don’t have any..and I would love to not have to take my youngins to the store
Julie Evink says
Here’s a post on some ideas for replacing cornstarch! http://www.myrecipes.com/how-to/cooking-questions/constarch-substitutes
George says
So I just made these, patted dry like you said and the skin stuck to the cooking tray? You said there was no need to use oil? What went wrong?
Julie Evink says
Did you use a wire rack or put them directly on a baking sheet?
Marley says
Hi! I used this recipe a couple months ago, but now it’s not showing up on this page! It just says
“[amd-zlrecipe-recipe:620]” where I’m assuming the recipe used to be or should be. Not sure if anyone else is experiencing this, but would love to get the recipe again.
Julie Evink says
So sorry! Fixed!
Britt says
I made this using chicken wings and paired it with coconut rice and it was amazing! So glad I found this recipe!
Julie Evink says
That sounds delicious!
Donna Bega says
I sent this recipe to my husband to make for dinner because our daughter is bored with how he cooks chicken. This recipe was easy for him, not too much work and was so good. Our daughter gave her dad a high five.
Julie Evink says
That’s awesome!!
Grace says
Smells good! Tastes good! I did low sodium chicken broth and soy sauce if you want to watch your calories!
Julie Evink says
Great tips!
Aa says
I’m not sure why this recipe doesn’t have a higher rating. This chicken is absolutely DELICIOUS, probably the best thing I’ve ever made. I think about and crave this frequently. I am currently devastated that I don’t have honey to make some right now! My family loves it, too!
Julie Evink says
So glad you love it!
Sofia says
For how long I cook the chicken before take it out?
Thanks
Na'Esa says
Hey I know this may sound really dumb but could I substitute the salt to season with sea salt? Or would it make a difference?
Shelley says
Do you use creamed honey or liquid honey?
Kacey Joanette says
Hi Shelley, I used liquid honey for the recipe 🙂
Norman Basile says
What is the calorie count or this recipe?
Kacey Joanette says
I don’t know for sure, Norman, but there are neat tools out there (like My Fitness Pal) where you can plug in the recipe and it will let you know.)
Robin Zebleckis says
234, it tells you after recipe directions.
Jay says
I dont have chicken broth 🙁
Any other sub. Suggestions?
Kacey Joanette says
Do you have any other broth or bouillon cubes? White wine might work nicely! Or even melted butter (definitely will add some calories!) Sorry I cannot be of more help.
Virginia says
Made them, loved them. This chicken drumsticks are very tasty and finger licking! Thank you for sharing the recipe. ?
Julie Evink says
So glad you enjoyed them Virginia! Thanks for letting me know!
Ashley | The Recipe Rebel says
Such great tips for crispy skin! Love honey and garlic together!
Danielle | The Creative Bite says
These look delicious! I love the Honey & Garlic flavor combo.