Honey soy chicken drumsticks
Savoury, sticky, lightly tangy and super flavourful. These honey soy chicken drumsticks are budget-friendly and super easy to make! Making this the ideal weeknight dinner.
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Servings: 4 people
Calories: 388kcal
Ingredients
- 1 kg /2.2lbs chicken drumsticks
Honey soy marinade
- ¼ cup soy sauce
- 2 tablespoon honey substitute: dark brown sugar
- 1½ tablespoon rice wine vinegar
- 1 tablespoon oil
- ¼ teaspoon sesame oil
- ½ tablespoon fresh ginger grated
- 4 cloves garlic minced
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon toasted sesame seeds
- 1 spring onion/scallions finely sliced
Instructions
- Combine marinade ingredients and chicken drumsticks in a zip lock bag or a large bowl.
- Mix well and ensure chicken is well coated, cover (if using a bowl) and marinate for 1 hour or overnight. (note 1)
- Bring marinated chicken up to room temperature before moving onto the next step. Take the chicken out of the fridge 30 minutes before cooking will do the trick.
- Preheat oven to 200°C/400°F.
- With a pair of tongs, place chicken drumsticks onto a lined baking tray. Reserve and set aside the marinating liquids. You'll need it later.
- Place the tray of chicken onto the middle rack of the oven and bake for 35 minutes.
- Take the chicken out of the oven, flip drumsticks over and pour the reserved marinade all over the drumsticks. Pop the tray back into the oven and change the oven setting to grill/broil. Grill/broil for 7 minutes.
- Take the chicken out of the oven, flip drumsticks over, brush marinade over the chicken and return onto the top rack of the oven. Grill/broil for a further 7 minutes.
- To serve, transfer drumsticks onto a serving dish, drizzle sauce over the chicken and sprinkle sesame seeds and spring onions/scallions.
Video
Notes
Note 1. Marinating time for best results, marinate for at least 1 hour to allow the delicious marinade to penetrate and sip into the chicken drumsticks. Even better if marinate overnight. If you're short on time, marinating for 15 minutes is better than nothing at all.
Leftovers keep well in the fridge up for up to 4 days or freezer for 2-4 months.
Other cooking methods after step 1 of instructions proceed to the follow alternate methods.
- On the stove top Marinate chicken for at least 1 hour. Use a deep pan or skillet with a lid (or use foil paper to cover). Sear both sides of the drumsticks with a tablespoon of oil (about 5 minutes on each side). Then, pour reserved marinade into the pan, place the lid on and cook for 30 minutes. Remove the lid, allow the sauce to reduce to a sticky and silky consistency.
- Slow cooker Place everything into the slow cooker and cook for 3 - 4 hours on high. No need to marinate the chicken here. 10 minutes before serving, place drumsticks with sauce onto a baking dish in a single layer and grill/broil for 5 - 10 minutes in the oven or until the sauce starts to caramelise and get all sticky and yum.
- Pressure cooker Marinate the chicken for at least 1 hour then cook on high (chicken and marinade) for 15 - 20 minutes then grill/broil in the oven for 10 minutes.
- Air fryer Marinate the chicken for at least 1 hour. Lay drumsticks in a single layer in the air fryer and cook on high for 10 minutes, flip, cook for a further 10 minutes. Whilst chicken is cooking, cook and reduce the marinating liquid in a small saucepan over medium heat. Once the sauce starts to boil, reduce heat down to a simmer. Simmer for about 5 minutes or until sauce is thick and glossy. To serve, pour sauce over drumsticks.
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Nutrition
Calories: 388kcal | Carbohydrates: 11.4g | Protein: 38.2g | Fat: 19g | Saturated Fat: 4.8g | Cholesterol: 196mg | Potassium: 63mg | Sugar: 8.9g | Calcium: 10mg | Iron: 2mg