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Sticky Honey Soy Chicken Drumsticks

Sticky honey soy chicken drumsticks are super easy and deliciously saucy chicken legs baked in the oven. These drumsticks go well on their own or over steamed rice. Whatever the occasion maybe they will become your family’s favourite instantly!

Sticky honey soy chicken drumsticks are super easy and deliciously saucy chicken legs baked in the oven. These drumsticks go well on their own or over steamed rice. Whatever the occasion maybe they will become your family's favourite instantly! | MyKoreanKitchen.com

When I shared my oven baked Korean chicken wings recipe the few months ago, it got popular immediately. A few of my readers made it and shared their photos the very next day! What a response, right? I really love seeing and reading your feedback!

Anyway, they all said they really enjoyed it. Though a lot of people preferred using drumsticks over chicken wings because they have more meat on them. Interesting! Which one do you prefer?

So I thought I might share a drumstick recipe this time. (But you can still try this recipe with chicken wings as well! ?)

About Sticky Honey Soy Chicken Drumsticks

Sticky honey soy chicken drumsticks are particularly my daughter’s favourite. Obviously, since she’s still a toddler, she can’t eat spicy food very much. (I’m still working on it!)

She particularly loves the novelty of holding the drumstick in her little hand and devouring it as fast as she can. I love watching her doing that! So adorable.

Sticky Honey Soy Chicken Drumsticks | MyKoreanKitchen.com

Sticky honey soy chicken drumsticks can be cooked in two different ways. One way is baking the, straight on a baking sheet without any liquid (marinade) on them. The other way is cooking them in a skillet with liquid (marinade) on them.

Obviously, the results are different. I found that the former method results in stickier texture than the latter. It also tends to leave a more charred mark on the skin as well.

But if you cook with the marinade, then you can use the sauce to glaze over the chicken and steamed rice! It’s quite a nice way to make an easy and tasty meal!

Saucy Honey Soy Chicken Drumsticks | MyKoreanKitchen.com

These sticky honey soy chicken drumsticks are another perfect recipe for chicken lovers. It’s sweet salty savoury goodness!

It will be perfect as a meal or a crowd-pleasing appetiser depending how you would like to present it. Enjoy!

Ingredients for Honey Soy Chicken (Serves 4)

Main

  • 8 chicken drumsticks (1kg, 2.2 pounds), rinsed
  • (Optional) 1 Tbsp roasted sesame seeds
  • (Optional) 20g / 0.7 ounces green onion, thinly sliced

Marinade (mix these in a bowl)

*1 Tbsp = 15ml, 1 cup = 250ml

How to Make Sticky Honey Soy Chicken Drumsticks

1. Put the chicken into a large zipper-lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well onto the chicken. Marinate it for at least 30 minutes in the fridge. (I marinated mine for 4 hrs. Overnight works well too!)

Marinating Honey Soy Chicken Drumsticks | MyKoreanKitchen.com

2. Preheat an oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down some baking paper on the oven tray and line up the chicken. Make sure they are not stacked up on top of each other. Alternatively, you can use an oven safe pot and put the chicken in and the marinade. (This is explained above. They result in slightly different outcomes.)

Baking Honey Soy Chicken Drumsticks | MyKoreanKitchen.com

3. Put the tray / pot into the oven and bake it at 240 C/ 464 F for 12 mins. Take the tray/pot out and turn the chicken over and put it back into the oven. Bake it a further 12 mins or until the chicken is fully cooked. Garnish with the sesame seeds and green onion. Serve.

How to Make Sticky Honey Soy Chicken Drumsticks | MyKoreanKitchen.com

Honey Soy Chicken Drumsticks Over Rice | MyKoreanKitchen.com

Sticky honey soy chicken drumsticks are super easy and deliciously saucy chicken legs baked in the oven. These drumsticks go well on its own or over steamed rice. Whatever the occasion maybe they will become your family's favourite instantly! | MyKoreanKitchen.com

Sticky Honey Soy Chicken Drumsticks

Oven Baked Sticky Honey Soy Chicken Drumsticks
4.93 from 14 votes
Print Pin Rate Save
Course: Main
Cuisine: Asian
Prep Time: 36 minutes
Cook Time: 24 minutes
Total Time: 1 hour
Servings: 4
Calories: 399kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 1 kg chicken drumsticks , rinsed
  • 1 Tbsp toasted sesame seeds (Optional)
  • 20 g green onion (Optional), thinly sliced

MARINADE (MIX THESE IN A BOWL)

Instructions

  • Put the chicken into a large zipper-lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well onto the chicken. Marinate it for at least 30 minutes in the fridge. (I marinated mine for 4 hrs. Overnight works well too!)
  • Preheat an oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down some baking paper on the oven tray and line up the chicken. Make sure they are not stacked up on top of each other. Alternatively, you can use an oven safe pot and put the chicken in and the marinade. (This is explained above. They result in slightly different outcomes.)
  • Put the tray/pot into the oven and bake it at 240 C/ 464 F for 12 mins. Take the tray/pot out and turn the chicken over and put it back into the oven. Bake it a further 12 mins or until the chicken is fully cooked. Garnish with the sesame seeds and green onion. Serve.

Notes

*1 Tbsp = 15ml, 1 cup = 250ml

Nutrition Info (per serving)

Calories: 399kcal | Carbohydrates: 21g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 1257mg | Potassium: 460mg | Sugar: 17g | Vitamin A: 125IU | Vitamin C: 1.6mg | Calcium: 72mg | Iron: 2.3mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
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Filed under: Chicken, My Recipes

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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48 thoughts on “Sticky Honey Soy Chicken Drumsticks”

  1. I twisted this a bit, because there’s a similar recipe in Samin Nosrat’s highly recommended book “Salt Fat Acid Heat”. I added some chili sauce and marinated the chicken over night in the glaze, then baked it in the oven with the glaze, while basting the chicken every 10 min, for a total of 45 min at 200°C. Perfectly sticky and soo delicious, it will be my new goto chicken recipe!
    A pic of the dish on Flickr:
    https://www.flickr.com/photos/28330648@N03/51176765721/in/dateposted-public/

    Reply
  2. The marinade was nice on the chicken but even better on crispy roast potato.
    I used the leftover marinade to glaze potatoes, which i roasted at high heat. It tasted amazing.

    Reply
    • I haven’t tried it but I would certainly give it a go.
      You may want to cook the drumsticks on medium to medium low heat, covered. I may also boil the marinade in a sauce pan separately and splashes some on to the drumsticks just before I serve them. Good luck!

      Reply
  3. This is a really good recipe. I prefer to dry bake the drumsticks in a sheet pan and reduce the marinade into a glaze on the stovetop while the chicken is in the oven. Before plating, I lightly dip the drumsticks in the glaze, then serve the extra glaze on the side for those who prefer their drumsticks more “saucy” : )

    Reply
  4. Delicious!! i have made this recipe a few times, and my family always wants seconds. Whenever making this recipe do i pour the sauce in with the chicken, or do i use a smaller pan? When the chicken legs are in the oven the sauce never covers it completely therefore it’s sort of dry.

    Reply
    • Hi Jillian, The baking method is up to you. If you bake the drumsticks in a sheet pan without the sauce, the drumsticks will look drier, but it will have more sticky and charred effect on the skin.

      But if you bake them in an oven safe skillet with the sauce (make sure to cover the skillet with the baking parchment so that it’s easy to clean later), you should have enough sauce to glaze over the drumsticks as well as some rice and/or vegetables if you’re serving them together.

      I did explain the outcome comparison within the post above with some photos, so hopefully you can visualize it too. Hope this helps! 🙂

      Reply
  5. I love this idea… chicken legs and thighs are ALWAYS on sale and I’m always looking for recipes that help with the weekly budget! We’re entertaining for a football party this weekend so I’m going to make these… winning… both reasonably priced and full, of yummy flavors! 🍗 🍗 🍗

    Reply
    • Hi Sheena, I haven’t used it as a freezer meal yet, but I think it should be OK. (Funnily enough, this will be my freezer meal menu for my volunteer roaster in two weeks! I will be using chicken thigh.)

      Reply
  6. My son LOVES this recipe! He asks for these honey soy drumsticks nearly every week. Thanks for a delicious, simple, kid-friendly recipe!

    Reply
  7. Hi Sue! Looks delicious…. want to make it but I don’t have Mirin. What is a good substitute? I have rice wine vinegar would that do?
    Thanks 🙂

    Reply
  8. Just made them. My eight year old son who is usually very skeptical about anything new wolfed down three and asked for them again. Thanks for sharing the recipe.

    Reply
    • I was wondering the same. Did you do it? Thinking I’ll instant pot about 15 mins high pressure then transfer to oven for crisping. Instant pot is great for making a sauce with the juices after…and have done similar with Korean ribs.

      Reply
  9. Hi Sue, I tried it with thighs and just lowered the temp to about 180°C for the 2nd half of about 45min time in the oven.

    Pics here:

    https://www.flickr.com/photos/28330648@N03/29938832806/in/dateposted-public/

    https://www.flickr.com/photos/28330648@N03/29346225073/in/dateposted-public/

    I hope the links work 🙂 – the chicken thighs turned out so deliciuosly juicy and the marinade made for a fine sauce to go with the rice…

    Best regards from Munich, Germany
    Florian

    Reply
  10. Hello Sue,
    These drumsticks look to die for! I am going to make them this weekend. Looks so appetizing and your photography is awesome as usual! Thanks

    Reply
  11. I have made your recipe twice with chicken thighs and doubled the batches and they are absolutely amazing thank you so much for the recipe!

    Reply
  12. I added a bit more sesame seed and cooked the chicken on the grill. Very, very tasty! I was going to let the chicken cool and put some in the refrigerator for later, but it never had a chance. Next time, I double the batch!

    Reply
  13. Hi Sue,

    I love your blog.

    I tried this sticky chicken recipe. Which type of soya sauce do you use? Wondering if it is the same as chinese soya sauce. As the color of the cooked chicken looks darker.

    Reply
    • Hi Joseph, Everything on my website is working fine as far as I can test. If you’re browsing with your mobile device, it could be that you scrolled down too fast? There’s a button you need to press to view the whole post. (It’s only applicable on a mobile device) Is this the case?

      Reply
    • Hi Terry, You can certainly cook with chicken breast or chicken thigh. Just watch out for the cooking time (and/or the oven temperature) to avoid burns. 🙂

      Reply

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