Sweet and Sticky Baked Drumsticks (Printable Version)
# What You'll Need:
→ Marinade
01 -
1 kg skin-on chicken drumsticks
02 -
60 ml honey
03 -
60 ml reduced-sodium soy sauce
04 -
30 ml balsamic vinegar
05 -
30 g light brown sugar
06 -
3 cloves fresh garlic, minced
07 -
15 g fresh ginger, finely grated
08 -
2 g freshly ground black pepper or 1 g red pepper flakes
→ Garnish
09 -
5 g sesame seeds
10 -
5 g fresh parsley or coriander, finely chopped
# Step-by-Step Directions:
01 -
In a large mixing bowl, whisk together honey, soy sauce, balsamic vinegar, brown sugar, garlic, ginger, and black pepper or red pepper flakes until well combined.
02 -
Add chicken drumsticks to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 8 hours or overnight, shaking occasionally to redistribute marinade.
03 -
Preheat oven to 200°C. Line a baking sheet with foil and place a wire rack over it. Remove drumsticks from marinade, reserving excess liquid, and arrange the chicken on the rack in a single layer.
04 -
Bake drumsticks for 25 minutes, rotating the tray halfway through for even cooking.
05 -
Pour reserved marinade into a small saucepan. Bring to a full boil for 1 minute, then reduce heat and simmer until the glaze is thickened, about 3-5 minutes.
06 -
Brush drumsticks generously with thickened glaze. Return to oven and bake for an additional 10 minutes.
07 -
Brush with a second layer of glaze and bake for a further 5 minutes. Ensure an internal temperature of 80°C is reached.
08 -
Remove drumsticks from oven, brush with any remaining glaze, and sprinkle with sesame seeds and chopped fresh herbs before serving.
# Helpful Notes:
01 -
For optimal flavor and texture, marinate the chicken overnight and use an instant-read thermometer to check doneness.
02 -
Lining the tray with a wire rack helps produce crispier skin, but can be omitted if not available—use a generously greased tray instead.
03 -
Chicken and marinade can be frozen together in an airtight bag for up to 3 months; thaw fully before baking.