This honey baked drumsticks recipe has a sweet and sticky marinade that's sure to be a total crowd pleaser!
This is one of those recipes that you can prep before bed so you can get lunch or dinner on the table fast the next day. The glaze is sweet, smoky, and savory with an optional kick from cayenne pepper. I love the little charred bits you get from the honey.
Drumsticks are inexpensive, and this is a good recipe if you have picky eaters. You can easily double (or triple) the recipe if you've got a lot of hungry people to feed.
Love drumsticks? Try my Crispy Baked Drumsticks.
How long to bake chicken drumsticks?
For this recipe, they're baked at 375F for 40 minutes. You can then broil them to get the skin extra crispy if you wish.
Do I need to marinate the chicken?
I've tested this recipe both ways, and marinating it does give the chicken more flavor (and it makes it more tender). However, if you're in a rush, you can definitely cut the marinade time down (try massaging the chicken when it's in the Ziploc bag so the marinade penetrates faster) or skip it altogether and just toss it together in a bowl.
These honey glazed chicken drumsticks would be fun to make for a football/hockey game/tailgating.
Recipe notes & tips:
- I use these cooking tongs to quickly flip the chicken halfway through baking.
- Try swapping chicken thighs for the drumsticks if you prefer. Or use full chicken legs (chicken quarters). If using more than 4, I'd double the marinade.
- Chicken is safe to eat at 165F. Unless your chicken drumsticks are particularly large, the chicken will be well beyond the safe internal temperature if you follow suggested recipe timing. I like to cook drumsticks for a bit longer, as I find them a bit tough at the minimum safe temperature (unlike chicken breasts). Use an instant read thermometer so you're never guessing when it comes to chicken.
What to serve with honey glazed drumsticks?
More delicious chicken recipes to try:
Questions about this baked drumstick recipe? Ask me in the comments below.
Honey Baked Drumsticks
- 6 chicken drumsticks (bone-in, skin on)
- 1/4 cup honey
- 1 teaspoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon white or cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Pepper, to taste
- 1 pinch cayenne pepper (optional)
- Combine the sauce ingredients in a medium bowl.
- Add the chicken drumsticks in and toss until coated. Transfer chicken (and any marinade) to a large Ziploc bag.
- Refrigerate for 8 hours (or overnight... basically anything up to 24 hours).
- Preheat oven to 375F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
- Arrange the chicken pieces on the baking sheet. Bake for 40 minutes, flipping halfway through (very important so sauce actually sticks to the chicken).
- To really crisp up the skin, broil for a couple minutes (watch it carefully and use caution if using parchment paper. I'd use foil if you plan on broiling! I did not broil the chicken in the photos).
- Let the chicken rest for 4-5 minutes to redistribute juices prior to serving. Spoon any leftover glaze from the baking sheet back onto the chicken.
- You don't have to marinate the chicken, but I've tried it both ways and find it's more tender and flavorful when you do let it marinate.
- You can use chicken thighs instead for this recipe. I'd keep cook time the same, but if you're even in doubt whether chicken is cooked or not, use an instant read thermometer (165F is the safe minimum temperature for chicken).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.