The drumsticks bake on their own first so the skin crisps, then they get brushed with a quick honey garlic glaze and go back in until sticky and caramelised at the edges.

The glaze is five pantry ingredients simmered for a couple of minutes. Keep the extra glaze from the tray and spoon it over at the table; it is the best part.

The recipe

Sticky honey garlic chicken drumsticks

4 servings · 45 minutes total · Metric measurements

Ingredients

Tick ingredients as you go. Checkmarks are temporary and are not saved.

Method

  1. Heat the oven and seasonHeat the oven to 200°C / 180°C fan / gas 6. Pat the drumsticks dry with kitchen paper, then toss them with the oil, salt and pepper on a large lined baking tray, spaced apart.
  2. Bake the drumsticksBake for 25 minutes, turning once halfway, until the skin is golden and starting to crisp.
  3. Make the glazeMeanwhile, add the honey, soy sauce, vinegar, garlic and ginger to a small pan. Simmer for 2-3 minutes over a medium heat, stirring, until slightly thickened and glossy. Take it off the heat.
  4. Glaze and finishBrush the drumsticks generously with the glaze. Bake for 8-10 minutes more, brushing once more halfway, until deeply caramelised and sticky. For accuracy, the thickest part near the bone should reach 74°C / 165°F on a food thermometer and the juices should run clear.
  5. Rest and serveRest for 5 minutes, then spoon over the sticky glaze left on the tray. Scatter with the sesame seeds and spring onions.

Small details that help

  • Patting the skin dry before seasoning is what gets it crisp instead of rubbery.
  • Line the tray with foil or baking paper; honey glaze bakes on hard and is no fun to scrub.
  • Keep an eye on the last few minutes. Honey goes from caramelised to burnt quickly.

Swaps and variations

Chicken thighs work instead of drumsticks; add 5-10 minutes to the first bake. Maple syrup can replace the honey, and tamari makes the glaze gluten-free. For heat, stir 1-2 teaspoons of sriracha or a pinch of chilli flakes into the glaze.

What to serve with it

Serve with golden turmeric rice and garlic butter green beans, or with a crisp cucumber salad to cut the sweetness. Extra glaze on the table for spooning.

Storage and reheating

Refrigerate leftovers within 2 hours (1 hour above 32°C / 90°F) and use within 3 days. Reheat in a 180°C oven until 74°C / 165°F throughout, or eat them cold; they are good straight from the fridge.

Food-safety reference: safe cooking and reheating temperatures. Refrigerate perishable food within 2 hours, or 1 hour above 32°C / 90°F. Keep the refrigerator at 4°C / 40°F or below.

Common questions

Can I use boneless chicken?

Yes. Boneless thighs need about 20-25 minutes in total, so start checking earlier and glaze once they are nearly cooked through.

Can I make the glaze ahead?

Yes. It keeps in a jar in the fridge for up to a week. Warm it gently so it brushes on easily.

Found something unclear? Send a recipe correction, including the recipe name and what happened.