Honey Garlic Chicken Drumsticks Recipe

This honey garlic chicken is baked until golden and sticky, delivering irresistible flavor in every juicy bite. Honey garlic chicken drumsticks or thighs are easy to prepare, yet taste restaurant-worthy.

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Perfect for weeknight dinners or casual gatherings, the sweet and savory sauce—made with honey, garlic, butter, and Dijon mustard—clings beautifully to the crispy skin.

Star Players in This Honey Garlic Chicken Recipe

• Chicken drumsticks or thighs (skin-on) – Rich and juicy, these cuts soak up the sauce while delivering crispy, flavorful skin.
• Honey – Brings natural sweetness and helps caramelize the sauce for that glossy, sticky finish.
• Butter (melted) – Adds depth and silkiness to the sauce while helping the chicken brown beautifully.
• Dijon mustard – Balances the sweetness with a sharp, tangy kick that enhances the savory notes.
• Garlic powder – A foundational flavor that ties everything together with warm, aromatic depth.

How to Make This Sticky, Savory Magic Happen

Start by prepping a foil-lined baking sheet for easy cleanup and preheating your oven to 350°F.

Whisk together melted butter, honey, Dijon mustard, garlic powder, salt, and pepper until fully combined.

Arrange the chicken on the pan and brush generously with the sauce, coating each piece thoroughly.

Bake, basting every 15 minutes, for about 60 minutes or until the chicken reaches 165°F and the tops are golden and sticky.

Give the chicken one final baste before serving to make the most of that luscious glaze.

Sweet Tips & Sticky Secrets for Success

For maximum flavor, keep the chicken skin on—it’s where all that crispiness and richness comes from.

If using thighs or leg quarters instead of drumsticks, simply add 10–15 minutes of bake time and cover with foil if browning too quickly.

Frequent basting not only keeps the chicken juicy but also prevents the honey-based sauce from burning on the bottom of the pan.

If a few pieces are browning too fast, move them to the side and loosely tent with foil to even out the cooking.

This recipe is adaptable—try adding a splash of soy sauce for umami or a pinch of red pepper flakes for heat if you like it spicy.

Leftover Love: How to Store & Reheat

Leftover honey garlic chicken stays tender and flavorful for days. Store in an airtight container in the fridge for up to 4 days.

Reheat gently in the microwave at 50% power, or in a 350°F oven for 10 minutes until warmed through.

Want to freeze? No problem—let the chicken cool completely, then seal in freezer bags and store for up to 3 months. Thaw overnight in the fridge and reheat as above for a quick, satisfying meal.

Honey Garlic Chicken Drumsticks Recipe

A delectable main course featuring succulent chicken enriched with a luscious glaze of honey, butter, garlic, and Dijon mustard. This dish offers a balance of sweetness and savory undertones, resulting in irresistibly tender meat with crisped skin.

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Course: Main Course

Cuisine: American

Keyword: Honey Garlic Chicken Drumsticks Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Ingredients

• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 10 chicken drumsticks skin-on (approximately 4 ounces each)
• 1 teaspoon kosher salt preferably Diamond Crystal, or ½ teaspoon of another variety
• 2 tablespoons melted butter

Instructions

• Preheat the oven to 350°F. Prepare a large rimmed baking sheet by lining it with foil and lightly greasing the foil to prevent sticking and ease cleanup.
• Place the chicken drumsticks in a single layer on the prepared sheet. In a mixing bowl, combine the melted butter, honey, Dijon mustard, salt, black pepper, and garlic powder, whisking until the mixture is cohesive and smooth.
• Pour the sauce evenly over the drumsticks, using a brush to ensure each piece is thoroughly coated on all sides.
• Transfer the tray to the oven and bake, basting the chicken with the sauce using a clean brush every 15 minutes. Continue baking until the chicken is golden brown, cooked through, and the juices run clear, which typically takes about 60 minutes. Use an instant-read thermometer to verify the internal temperature has reached 165°F, avoiding contact with the bone for accuracy.
• Once fully cooked, give the drumsticks a final basting with the sauce and serve warm.

Notes

For optimal flavor and texture, retain the skin on the drumsticks. Skinless chicken can be used if preferred, though the dish’s depth is enhanced with crisped skin.
Drumsticks are ideal for this recipe, but bone-in thighs or leg quarters are suitable substitutes; allow an additional 10–15 minutes of baking time for these cuts, tenting with foil if browning too rapidly.
Regular basting not only ensures juiciness but also redistributes the sauce, which tends to settle and adhere to the pan base.
Should some pieces darken too quickly, reposition them within the pan and cover those selectively with foil.
Refrigerate leftovers in a sealed container for 3–4 days. Reheat gently in a microwave at 50% power or in a 350°F oven until warmed through.
For longer storage, freeze cooled chicken in freezer bags for up to three months. Thaw in the refrigerator overnight before reheating.