so, you know how sometimes you’re scrolling Instagram at like 10pm and see a food video that makes you immediately hungry even though you just ate dinner?

that happened to me with these honey garlic drumsticks and I couldn’t stop thinking about them. next day I went to the store specifically to buy chicken legs which I never do because my kids usually complain they’re too messy. but I was determined.

first batch I made I used way too much honey and they came out sticky beyond belief. like couldn’t-even-hold-them-with-your-hands sticky lol. my seven year old was covered in sauce up to his elbows and I gave up on being a good parent and just let him lick his fingers. second time I adjusted the honey but forgot to flip them halfway through and the bottoms were basically charcoal.

third attempt I finally got it right and now these are in my regular rotation. my husband who normally just grunts at dinner actually said “these are really good” which is basically a marriage proposal at this point. now I make them every other week and my kids fight over the last drumstick.

why these drumsticks slap

uses bone-in chicken which stays way more moist than boring chicken breasts

the honey garlic combo is sweet and savory without being too much either way

drumsticks are dirt cheap compared to other chicken cuts so great for feeding families

sticky glaze caramelizes in the oven and gets these crispy edges that are addictive

super kid friendly because eating with your hands makes everything taste better apparently

what you need

here’s the stuff but honestly you probably have most of it:

how to make them

Preheat your oven to 400 degrees. I always forget this step first and then wait around awkwardly while it heats up.

Line a big baking sheet with foil. do NOT skip this or you’ll be scrubbing sticky honey off your pan for like 20 minutes. speaking from experience here.

Pat the drumsticks dry with paper towels. this helps them get crispy instead of steaming in their own moisture or whatever.

Season them with salt and pepper on both sides. I never measure this just shake it on until it looks right.

Arrange them on the foil-lined pan with a bit of space between each one. if they’re touching they won’t crisp up properly.

okay so now for the sauce—mix the honey, soy sauce, minced garlic, ketchup, and a drizzle of olive oil in a bowl. I just use a fork for this nothing fancy.

Taste the sauce and adjust if needed. mine always needs more garlic because I’m one of those people.

Brush about half the sauce all over the drumsticks. I use a silicone brush but a spoon works fine too.

Bake for like 20 minutes then take them out and flip them over. this is when I usually burn my fingers on the hot pan because I’m impatient.

Brush the rest of the sauce on the flipped drumsticks. they should be getting golden brown by now.

Bake for another 20-25 minutes until the chicken hits 165 degrees inside. I use a meat thermometer because I’m paranoid about undercooked chicken.

Broil for the last 2-3 minutes if you want them extra crispy and caramelized. watch them carefully during this part because they go from perfect to burnt real fast.

Let them rest for like 5 minutes before serving. good luck enforcing this with hungry children though.

tips and whatever

• Add some ginger to the sauce if you want more depth. I do this sometimes when I have fresh ginger lying around which is rare.
• Use chicken thighs instead of drumsticks if that’s what you prefer. they cook about the same time and work just as well.
• Double the sauce and save half for dipping. my kids love dunking everything in extra sauce so I started making more.
• Throw some sesame seeds on top at the end for that restaurant look. I forget this every single time but it does look nice in the photos.

storage notes

these keep in the fridge for like 4 days in a container. we usually eat them all within 2 days though because they’re good cold straight from the fridge.

reheat in the oven at 350 for about 10 minutes to crisp them back up. microwave works too but they get kind of rubbery.

you can freeze them before or after cooking for up to 3 months. I usually freeze them cooked so I can just grab a few for quick lunches.

found a container of these in my fridge last week that I thought was from Sunday but might’ve been from the Sunday before. sniff test passed so I ate them and I’m fine. probably don’t follow my example on this one though.

nutrition per drumstick

for about 10 drumsticks:

these are rough numbers from some website calculator. depends on the size of your drumsticks and how much sauce actually sticks to them. not super unhealthy compared to fried chicken at least.

questions I get asked

 

can I make these in an air fryer

yeah totally. I’d do like 380 degrees for about 25 minutes flipping halfway and brushing with sauce. haven’t tried it myself because I don’t have an air fryer but my sister does it this way

 

what if I don’t have honey

maple syrup works as a substitute. brown sugar mixed with a tiny bit of water could work too. won’t taste exactly the same but still good. I tried agave once and it was fine just less honey flavor obviously

 

mine turned out too salty what happened

you probably used regular soy sauce instead of low sodium. regular soy sauce is REALLY salty. next time use low sodium or cut the amount in half. you can also add more honey to balance it out

 

can I use boneless chicken

sure but it won’t be as moist and you’ll need to adjust the cooking time down to like 20-25 minutes total. bone-in chicken is just better for this recipe in my opinion though

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