Teriyaki Drumsticks
These Teriyaki Drumsticks are a sticky, flavorful delight that's quick and easy to prepare. Perfect for family dinners or weekend barbecues!
Equipment
- Baking Sheet
- Mixing Bowl
- Whisk
- Meat Thermometer
- Sharp Knife
Ingredients
For the Teriyaki Sauce
- 0.5 cup soy sauce
- 0.25 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken
For the Chicken
- 1 pound chicken drumsticks
- 0.25 cup scallions sliced, for garnish
Instructions
Prepare the Teriyaki Sauce
- In a mixing bowl, combine soy sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and cornstarch mixed with water. Whisk until smooth.
Prepare the Drumsticks
- Preheat your oven to 400°F (200°C).
- Pat chicken drumsticks dry with a paper towel. Place them in a large bowl or zip-top bag and pour half of the teriyaki sauce over the chicken. Toss to coat thoroughly.
- Line a baking sheet with aluminum foil and place a wire rack on top if available. Arrange the drumsticks on the rack or foil, ensuring they do not touch for even cooking.
Bake the Drumsticks
- Bake the drumsticks in the preheated oven for 30-35 minutes. Halfway through, brush the remaining teriyaki sauce over the drumsticks to create a sticky glaze.
- Check the internal temperature with a meat thermometer to ensure it reaches 165°F (75°C). Continue baking if needed, checking every 5 minutes.
Serve
- Remove the drumsticks from the oven and let them rest for a few minutes. Garnish with sliced scallions and serve with your favorite sides.
Notes
- Marinate the drumsticks in teriyaki sauce for a few hours or overnight for deeper flavor.
- Broil the drumsticks for the last 2-3 minutes to achieve extra crispy skin.
- Experiment with adding sesame oil or chili flakes for a spicy kick.
- Use fresh ginger and garlic to enhance the sauce's flavor significantly.
- Leftovers can be refrigerated for up to 3 days or frozen for 3 months.