Ingredients
Scale
- 6 garlic cloves (pressed or grated): This gives a strong flavor base. I find fresh works much better than garlic powder.
- 1 (1-inch) piece fresh ginger (grated): This adds a warm, spicy note. You could substitute 1 teaspoon ground ginger if needed.
- 2 tablespoons olive oil or vegetable oil: This helps the marinade stick to the chicken. I prefer olive oil for its flavor.
- 3 tablespoons soy sauce: This gives saltiness and umami. Low-sodium soy sauce works too if you’re watching salt intake.
- 4 tablespoons honey: This creates the sticky glaze and balances the salty soy sauce. It also helps the chicken brown nicely.
- 1/4 teaspoon ground black pepper: Just enough to add some spice without overwhelming.
- 4 pounds chicken drumsticks (about 12 drumsticks): The star of our dish! I try to get ones that are similar in size so they cook evenly.
- 1 scallion thinly sliced for garnish (optional): This adds color and a mild onion flavor.
Instructions
- First, I mix the marinade. In a large zip-top bag, I combine garlic, ginger, oil, soy sauce, honey, and black pepper. I massage the bottom of the bag to blend everything, especially the honey.
- Then I add the chicken drumsticks to the bag, seal it, and shake well. I usually massage the chicken through the bag to make sure the marinade gets into every piece. Let this sit for at least 30 minutes, but overnight in the fridge is even better.
- When I’m ready to cook, I preheat my oven to 375°F.
- Next, I arrange the chicken in a single layer on a baking sheet. I pour any leftover marinade over the chicken – this becomes a delicious glaze as it cooks.
- I bake the drumsticks uncovered for 45-50 minutes. Sometimes I turn them halfway through for more even browning, but it’s not necessary.
- Before serving, I check that they’re fully cooked (165°F internal temperature). Then I garnish with sliced scallions if I’m feeling fancy.
Notes
- Pat the drumsticks dry with paper towels before adding to the marinade. This helps the marinade stick better.
- Line your baking sheet with foil or parchment for easier cleanup. The honey gets sticky!
- For extra crispy skin, I sometimes place the drumsticks on a wire rack over the baking sheet.
- Don’t crowd the pan – leave some space between each piece for hot air to circulate.
- If the drumsticks are browning too quickly but aren’t cooked through, cover loosely with foil.
- Let the drumsticks rest for 5 minutes after baking before serving. This helps keep them juicy.
- If you want a thicker glaze, you can boil the leftover marinade in a small pot for 3-5 minutes and brush it on after cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 drumsticks
- Calories: 260 kcal
- Sugar: 0 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 110 mg