Description
Sweet and savory Baked Honey Glazed Chicken Drumsticks marinated in a flavorful honey, soy sauce, and orange juice mixture, baked to perfection and finished with a sticky glaze and optional garnishes of sesame seeds and chives. Perfect for a crowd-pleasing main dish with tender, juicy meat and caramelized skin.
Ingredients
Scale
Chicken
- 5 lbs chicken drumsticks (about 14 to 16 pieces)
Marinade & Glaze
- 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
Garnish (optional)
- Sesame seeds
- Chives
Instructions
- Prepare the Marinade: In a small bowl, whisk together 3/4 cup honey, 1/2 cup soy sauce, 1/4 cup orange juice, 2 Tbsp dijon mustard, 4 minced garlic cloves, and 1 Tbsp grated ginger until well combined. Reserve 2/3 cup of the marinade for glazing later and refrigerate it.
- Marinate the Chicken: Place the chicken drumsticks in a large ziplock bag or food saver bag. Pour the remaining marinade over the chicken, remove as much air as possible from the bag, and seal it. Refrigerate for 6 hours or overnight, turning the bag occasionally to ensure even marinade absorption.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Place a rack in the center of the oven. Line a rimmed baking sheet or large roasting pan with parchment paper for easy cleanup.
- Arrange and Bake Chicken: Arrange the marinated chicken drumsticks skin-side up on the prepared baking sheet, making sure the pieces do not touch. Pour just enough marinade to coat the bottom of the pan, discarding any leftover marinade in the bag. Bake at 400°F for 25 minutes.
- Flip and Continue Baking: After 25 minutes, turn the chicken over so that it is skin-side down. Continue baking for an additional 20 minutes.
- Broil for Caramelized Skin (Optional): To achieve a caramelized, crispy skin, remove the chicken from the oven and flip the drumsticks back to skin-side up. Broil on high for 3-4 minutes or until the skins turn golden brown and slightly charred. Watch closely to prevent burning.
- Make the Glaze: While the chicken bakes, 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 sauce is thickened and syrupy.
- Glaze the Chicken and Garnish: Remove the chicken from the oven and brush the thickened glaze liberally over the drumsticks. Garnish with sesame seeds and chopped chives if desired. Serve warm and enjoy!
Notes
- Marinating the chicken overnight enhances the flavor and juiciness, but 6 hours minimum will still yield great results.
- Use parchment paper to prevent sticking and make cleanup easier.
- Broiling at the end crisps up the skin and caramelizes the glaze for added texture and flavor.
- Adjust the sweetness or saltiness of the marinade by modifying honey or soy sauce to taste.
- This recipe works well served with rice, steamed vegetables, or a crisp salad.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently to preserve moisture.
Nutrition
- Serving Size: 1 drumstick (approx. 120g)
- Calories: 290
- Sugar: 12g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 23g
- Cholesterol: 85mg
