Juicy Honey-Glazed Oven-Baked Drumsticks (Sticky, Crisp-Edged, Weeknight-Friendly)

Crispy baked chicken drumsticks roasted until juicy, then finished with a garlic honey glaze that turns sticky and shiny in the oven.

Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Dish

Cuisine American

Servings 4

Rimmed baking sheet standard half sheet pan is ideal for 8 drumsticks; a quarter sheet pan works for a smaller batch but avoid crowding or they will steam
Wire Rack fits inside the baking sheet and lets heat circulate for crispier skin; if you do not have one, roast directly on the pan but flip more carefully
Instant-read thermometer the easiest way to keep this baked drumstick recipe juicy; any quick digital probe works
Small saucepan for reducing the honey glaze; a microwave-safe bowl can work in a pinch but the stove gives better control
Mixing bowl for seasoning the drumsticks; a large zip-top bag also works and keeps cleanup easy
silicone brush or spoon for brushing the glaze; a spoon works fine, just be thorough
Tongs makes flipping and glazing safer and less messy; two forks can substitute

8 piece chicken drumstick skin-on, bone-in; look for similar size so they cook evenly (about 3 to 4 oz each)
1 tablespoon baking powder aluminum-free if possible; this helps dry the skin for crispier baked chicken legs (do not use baking soda)
1½ teaspoon kosher salt use 1 teaspoon if using fine salt
1 teaspoon smoked paprika sweet paprika works too, but smoked adds a grill-like vibe in the oven
1 teaspoon garlic powder keeps the seasoning even; substitute with 2 clove fresh garlic mixed into the glaze instead
½ teaspoon onion powder optional but adds savory depth
½ teaspoon black pepper freshly ground if you have it
1 tablespoon neutral oil avocado oil, canola oil, or light olive oil; helps seasoning adhere and encourages browning

⅓ cup honey use a mild honey for a clean sweetness; a darker honey tastes more molasses-like
2 tablespoon soy sauce low-sodium keeps the glaze balanced; substitute tamari for gluten-free
1 tablespoon apple cider vinegar this is the brightness that keeps the glaze from tasting flat; rice vinegar also works
1 tablespoon unsalted butter adds gloss and rounds out the flavors; substitute 2 teaspoon neutral oil if dairy-free
2 clove garlic finely grated or minced so it does not burn in little chunks
½ teaspoon red pepper flake optional; use more if you want a hot-sweet glaze

1 teaspoon toasted sesame seed sprinkle on at the end for crunch and a nutty finish
2 tablespoon sliced scallion adds fresh bite; chives also work
1 piece lime cut into wedges for serving if you like a bright squeeze over the top

Heat the oven to 425°F and set a wire rack inside a rimmed baking sheet. If you want easier cleanup, line the pan with foil first, then set the rack on top.
Pat the drumsticks very dry with paper towel. Do not skip this. Dry skin is the foundation of crispy baked chicken drumsticks, and it is the difference between roasted and rubbery.
In a large bowl, combine baking powder, kosher salt, smoked paprika, garlic powder, onion powder, and black pepper. Add the oil and mix; it will look like damp sand.
Add drumsticks and toss until every piece is evenly coated. Take an extra 30 seconds to rub seasoning into the little folds around the knuckle end, where seasoning likes to hide.
Arrange drumsticks on the rack with a little space between each one. Crowding is the enemy for any baked chicken leg recipes oven style, because tight spacing traps steam.

Roast for 25 minutes. You should see the skin tightening and some golden spots forming. If your oven runs cool, give it the full time; if it browns aggressively, rotate the pan once.
Flip each drumstick using tongs and roast for 15 minutes more. Flipping helps the underside brown and keeps the meat cooking evenly.
While the chicken roasts, make the glaze (next section). This timing keeps the glaze fresh and garlicky, but not so early that it thickens too much before you need it.

In a small saucepan over medium heat, combine honey, soy sauce, apple cider vinegar, and butter. Stir until the butter melts and the mixture looks unified.
Let the glaze simmer for 2 minutes, stirring occasionally. You are not looking for a hard reduction; you just want it slightly thickened so it clings to the chicken instead of sliding off.
Turn off the heat and stir in the grated garlic and red pepper flake. Adding garlic off-heat keeps it fragrant and prevents bitter burned-garlic notes.

After the chicken has roasted for 40 minutes total, brush drumsticks generously with glaze. Be bold here; the first coat is flavor, and the second coat is lacquer.
Return to the oven and roast for 3 minutes to set the glaze.
Brush a second coat of glaze on the drumsticks, then roast for 2 minutes more. The sugars will bubble and turn shiny at the edges.
Check doneness with an instant-read thermometer inserted into the thickest part without touching bone. Aim for 175°F. Drumsticks are forgiving and get more tender a bit higher than breasts.
Rest for 5 minutes. This is not optional if you want juicy baked chicken legs in the oven; resting helps the juices settle so they stay in the meat.

Transfer to a platter. Sprinkle with toasted sesame seed and sliced scallion if using. Serve with lime wedges for a bright finish that cuts the sweetness.
If you have extra glaze, warm it briefly and drizzle lightly over the top, or serve on the side for dipping. Do not drown the chicken or the skin will soften.