Teriyaki Chicken Drumsticks Teriyaki
Elevate your dinner game with these irresistible Teriyaki Chicken Drumsticks, a perfect balance of savory and sweet flavors that make every bite unforgettable. These oven-baked drumsticks are first seared to golden perfection, then coated in a luscious homemade teriyaki sauce crafted from soy sauce, honey, brown sugar, and fragrant garlic and ginger. The sauce thickens to a glossy glaze, ensuring every layer bursts with bold umami goodness. Garnished with sesame seeds and fresh green onions, these succulent drumsticks are as visually appealing as they are delicious. Ready in under an hour, this dish pairs beautifully with steamed rice and roasted vegetables, making it an ideal choice for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 0.5 cup soy sauce
- 0.25 cup water
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, chopped
- 1 tablespoon vegetable oil
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and set a wire rack on top of the baking sheet.
Pat the chicken drumsticks dry with paper towels and lightly season with salt and pepper.
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Sear the chicken drumsticks on all sides until golden brown, about 3-4 minutes per side. Remove the drumsticks from the skillet and set aside.
In a medium-sized saucepan, combine soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the slurry into the saucepan while stirring, allowing the sauce to thicken. Remove the sauce from heat once it reaches a syrupy consistency.
Place the seared drumsticks onto the prepared wire rack. Use a brush to generously coat the drumsticks with the teriyaki sauce.
Bake in the preheated oven for 25-30 minutes, brushing the drumsticks with additional sauce every 10 minutes to build up a rich glaze. Ensure the internal temperature of the chicken reaches 165°F (74°C).
Once cooked, remove the drumsticks from the oven and brush with one final layer of sauce. Sprinkle with sesame seeds and chopped green onions for garnish.
Serve warm with steamed rice and a side of vegetables, if desired. Enjoy!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.3 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
