Step-by-Step Instructions
1. Prep & Preheat
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top if available.
Pat the drumsticks dry, then rub with olive oil, salt, and pepper.
2. Bake Uncovered
Arrange the drumsticks on the rack (or directly on the pan).
Bake for 30 minutes to render the fat and crisp the skin.
3. Make the Glaze
While the chicken bakes, whisk together the honey, soy sauce, garlic, vinegar, ketchup, paprika, and butter in a small saucepan.
Simmer over medium heat for 2–3 minutes, just until slightly thickened. Remove from heat.
4. Glaze & Finish
Remove the chicken from the oven and brush generously with half of the glaze.
Return to the oven and bake for 10–15 more minutes.
Brush with the remaining glaze, then broil for 1–2 minutes until caramelized (watch closely).
5. Rest & Serve
Let the drumsticks rest for 5 minutes before serving.
Garnish with sesame seeds, green onions, or a touch of lemon zest if desired.
Serving Suggestions
🍚 Serve over jasmine rice or cauliflower rice
🥦 Pair with roasted broccoli, carrots, or snap peas
🥗 Balance with a crisp cucumber salad or apple slaw
🥖 Add crusty bread or biscuits to soak up the glaze
Make-Ahead & Storage Tips
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Make ahead: Marinate the chicken (without honey) up to 24 hours in advance
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Leftovers: Store in the fridge for up to 3 days; reheat in the oven or air fryer
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Freezer-friendly: Freeze cooked drumsticks (without glaze) for up to 2 months
Frequently Asked Questions
Can I use chicken thighs or wings?
Yes. Thighs cook in about the same time; wings need 25–30 minutes total.
What if the glaze is too sweet?
Add a little more vinegar or soy sauce to balance it.
No wire rack?
Bake directly on foil and flip halfway through.
Is this gluten-free?
Yes—just use tamari or coconut aminos instead of soy sauce.