Description
Succulent chicken drumsticks roasted to golden perfection with a sweet and savory honey butter glaze. This easy weeknight dinner delivers crispy skin, juicy meat, and incredible flavor with minimal effort.
Ingredients
Scale
- 12 chicken drumsticks (about 3-4 pounds)
- 1/4 cup unsalted butter
- 1/3 cup honey
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat Your Oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil, then lightly spray with cooking spray or brush with oil. This prevents sticking and makes cleanup easier.
- Prepare the Chicken: Pat the chicken drumsticks completely dry with paper towels. This step is crucial for achieving crispy skin. Removing excess moisture allows the skin to brown beautifully rather than steam.
- Season the Drumsticks: In a large mixing bowl, combine the salt, black pepper, paprika, onion powder, and cayenne pepper (if using). Add the dried drumsticks to the bowl and toss thoroughly to coat each piece evenly with the spice mixture. Arrange the seasoned drumsticks on your prepared baking sheet, spacing them about an inch apart so air can circulate for even cooking.
- Make the Honey Butter Glaze: In a small saucepan over medium-low heat, melt the butter completely. Once melted, remove from heat and whisk in the honey, minced garlic, and soy sauce until smooth and well combined. The mixture should be glossy and slightly warm.
- First Glaze Application: Using a basting brush, generously brush about half of the honey butter mixture over the drumsticks, coating all sides. Reserve the remaining glaze for later.
- Initial Roasting: Place the baking sheet in the preheated oven and roast for 25 minutes. The drumsticks will start to brown and release their juices.
- Flip and Glaze Again: After 25 minutes, carefully remove the baking sheet from the oven. Using tongs, flip each drumstick over. Brush the remaining honey butter glaze generously over the drumsticks, ensuring even coverage.
- Final Roasting: Return the baking sheet to the oven and continue roasting for an additional 20-25 minutes, or until the drumsticks are deeply golden brown, the skin is crispy, and the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part without touching bone.
- Rest and Serve: Remove from the oven and let the drumsticks rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Garnish with fresh herbs if desired and serve hot.
Notes
- For extra crispy skin, broil the drumsticks for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- The glaze will thicken and become stickier as it cools slightly, creating that signature finger-licking coating.
- If your drumsticks are particularly large, they may need an additional 5-10 minutes of cooking time. Always check internal temperature for food safety.
- Leftover glaze can be boiled for 2-3 minutes and served as a dipping sauce, but never use glaze that has touched raw chicken without cooking it first.
- For meal prep, these drumsticks can be refrigerated for up to 4 days and reheat beautifully.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 drumsticks
- Calories: 385
- Sugar: 12g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 145mg