Description
These Baked Honey Glazed Chicken Drumsticks are a perfect combination of sweet and savory flavors. Marinated in a honey, soy sauce, orange juice, garlic, and ginger mixture, then baked until juicy and tender with a caramelized honey glaze finish, they make a delicious and easy weeknight meal or crowd-pleasing party dish.
Ingredients
Scale
Chicken
- 5 lbs chicken drumsticks
Marinade
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 2 Tbsp dijon mustard
- 4 large garlic cloves (minced or finely grated)
- 1 Tbsp ginger (peeled and finely grated)
For Garnish (Optional)
- Sesame seeds
- Chives
Instructions
- Prepare Marinade: In a small bowl, whisk together honey, soy sauce, orange juice, dijon mustard, minced garlic, and grated ginger until well combined. Reserve 2/3 cup of this marinade and refrigerate for later use.
- Marinate Chicken: Place chicken drumsticks in a large Ziploc or food saver bag. Pour the remaining marinade over the chicken, remove as much air as possible, seal the bag, and refrigerate for at least 6 hours or overnight. Occasionally turn the bag to evenly distribute the marinade for best flavor.
- Preheat Oven and Prepare Baking Pan: Preheat your oven to 400˚F (200˚C). Position a rack in the center of the oven. Line a rimmed baking sheet or large roasting pan with parchment paper to prevent sticking and aid cleanup.
- Bake Chicken – First Stage: Arrange the marinated chicken drumsticks on the baking sheet skin-side up, making sure they don’t touch each other. Pour enough marinade into the pan to just coat the bottom and discard leftover marinade from the bag. Bake in the preheated oven for 25 minutes.
- Bake Chicken – Second Stage: Carefully turn the drumsticks over skin-side down and bake for an additional 20 minutes. This ensures even cooking and helps the juices seal in.
- Optional Broil for Crispness: To get a caramelized crispy skin, remove the chicken from the oven, turn the pieces skin-side up again, and broil on high for 3-4 minutes until the skins are nicely browned and caramelized. Watch closely to prevent burning.
- Thicken Reserved Marinade: While chicken is baking, pour the reserved 2/3 cup marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce heat and simmer for about 7 minutes until the marinade thickens into a syrupy glaze.
- Glaze and Garnish: Remove the chicken from the oven and brush the thickened glaze generously over each drumstick. Garnish with sesame seeds and chopped chives if desired, then serve immediately for the best flavor and texture.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
- The broiling step is optional but recommended for a sticky, caramelized crust.
- Garnishing with sesame seeds and chives adds a fresh flavor and attractive presentation.
- This recipe serves well as a main dish paired with steamed rice or roasted vegetables.
Nutrition
- Serving Size: 1 drumstick (approx. 140g)
- Calories: 290
- Sugar: 14g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 23g
- Cholesterol: 95mg
