Baked Teriyaki Chicken Drumsticks
This Baked Teriyaki Chicken Drumsticks recipe is SO EASY! Juicy drumsticks glazed with a sweet and savory teriyaki sauce, perfect for weeknight dinners or gatherings.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Meat Thermometer
Ingredients
- 8 bone-in, skin-on chicken drumsticks
- ½ cup low-sodium soy sauce
- ½ cup water
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 3 cloves garlic minced
- 1 teaspoon sesame oil
- 1-3 teaspoons Sriracha
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- In a mixing bowl, whisk together the low-sodium soy sauce, water, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and Sriracha to create a flavorful marinade.
- Place the chicken drumsticks in a large resealable bag or a shallow dish. Pour the marinade over the drumsticks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- Preheat your oven to 425°F (220°C). This high temperature will help achieve that crispy skin we all love.
- Line a baking sheet with parchment paper for easy clean-up. Arrange the marinated drumsticks on the sheet, shaking off any excess marinade. Reserve the leftover marinade for later use. Bake in the preheated oven for 25-30 minutes.
- While the chicken is baking, pour the reserved marinade into a saucepan. Bring it to a boil over medium heat, then stir in the cornstarch mixed with water. Continue to cook until the sauce thickens, about 2-3 minutes.
- After 25-30 minutes, remove the drumsticks from the oven. Brush the thickened teriyaki sauce over each drumstick, then return them to the oven. Bake for an additional 10-15 minutes, or until the chicken is cooked through and the skin is crispy.
- Once done, let the chicken rest for a few minutes. Serve the Baked Teriyaki Chicken Drumsticks hot, garnished with sliced green onions and sesame seeds for an extra touch.
Notes
- Marinate chicken overnight for deeper flavor and juicier meat.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Freeze marinated drumsticks for up to 3 months; thaw overnight before baking.
- Adjust Sriracha amount to control spiciness or omit for a milder dish.
- For crispier skin, avoid overcrowding the baking sheet to allow proper roasting.