Baked Chicken Drumsticks in Honey-Garlic Marinade Recipe
A simple yet impressive way to make chicken that often appears on family dinner tables and at house parties in the US. The drumsticks roast on their own in the oven, while a marinade of honey, garlic, and soy sauce creates a sticky, glossy skin. The flavor is like a milder version of sports-bar wings, just in a more convenient, dinner-friendly form.
United States
Difficulty: Easy
🍽️
Dinner
🎉
Party
☀️
Lunch
🌿
Mild
Sweet
Salty
Umami
Garlicky
Warming
Filling
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
4
Ingredients
- chicken drumsticks - 1 kg
- honey - 3 tablespoons
- soy sauce - 3 tablespoons
- garlic - 4 cloves
- oil - 2 tablespoons
- paprika - 1 teaspoon
- pepper - 0.5 teaspoons
- salt - 0.5 teaspoons
- lemon - 0.5 piece
- chives - 2 tablespoons
Main Ingredient:
chicken
Preparation
- Peel the garlic and chop it very finely or press it through a garlic press.
- In a bowl, mix the honey, soy sauce, oil, paprika, pepper, salt, garlic, and the juice squeezed from half a lemon until you get a smooth marinade.
- Pat the chicken drumsticks dry with paper towels and trim off any excess skin or fat if there is a lot of it.
- Place the drumsticks in a large bowl or zip-top bag, pour over the marinade, and coat the meat thoroughly so every piece is covered in sauce.
- Let the chicken rest for at least 20 minutes at room temperature or up to 12 hours in the fridge if you have time (the longer it sits, the more intense the flavor).
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper or aluminum foil.
- Arrange the drumsticks on the tray in a single layer, leaving some space between them, and pour any remaining marinade over the meat.
- Bake for about 35–40 minutes, basting the drumsticks with the pan juices every 10–15 minutes, until the skin is deeply browned and the meat near the bone is no longer pink.
- If you want the skin more charred, turn on the grill (broiler) function for the last 3–5 minutes and watch closely so the meat doesn’t burn.
- After baking, sprinkle the drumsticks with chopped chives and serve immediately.
Storage
In fridge:
3 days
Freezing:
Yes
Upieczone pałki przechowuj w lodówce do 3 dni, podgrzewaj w piekarniku pod przykryciem, żeby nie wyschły. Możesz je też zamrozić, a po rozmrożeniu odgrzać w piekarniku lub na patelni z odrobiną wody.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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