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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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.
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.