Baked Teriyaki Chicken Drumsticks

$- 10 chicken drumsticks - 1/2 cup low sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon cornstarch - 1 tablespoon water For this recipe, the teriyaki sauce is key. The mix of soy sauce, honey, and rice vinegar gives it a sweet and salty flavor. Sesame oil adds a nice nutty touch. The minced garlic and fresh ginger bring depth. These flavors work together to make each bite tasty. To make your dish look great, add some green onions on top. Slice them thin for a pop of color. Sesame seeds also add a nice crunch. You can sprinkle both just before serving. These garnishes make your baked teriyaki chicken drumsticks not only tasty but also beautiful. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This gets the oven ready for perfect cooking. For easier cleanup, line a baking sheet with aluminum foil or parchment paper. This step saves time later. In a medium bowl, mix the following ingredients: - 1/2 cup low sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated Whisk these together until they blend into a smooth sauce. This rich sauce gives the chicken great flavor. Pat the chicken drumsticks dry with paper towels. This helps the sauce stick better. Place the drumsticks in a large bowl or a zip-top bag. Pour half of the teriyaki sauce over them. Reserve the other half for later. Toss well to coat each piece. This step ensures every drumstick is packed with flavor. Arrange the marinated drumsticks on the lined baking sheet. Make sure to leave space between each piece. This helps them cook evenly. Bake in the oven for 30 minutes. This initial bake allows the flavors to develop. After 30 minutes, take the drumsticks out of the oven. With a brush, apply the reserved teriyaki sauce to each piece. Make sure to glaze both sides. Return the baking sheet to the oven and bake for another 15-20 minutes. The chicken should reach an internal temperature of 165°F (75°C). The skin should be caramelized and crispy. Once cooked, let the drumsticks rest for a few minutes. This helps keep the juices inside. Just before serving, sprinkle sliced green onions and sesame seeds on top. These add color and extra flavor. Serve on a large platter with steamed rice and sautéed vegetables for a complete meal. Enjoy your tasty creation! To make the best teriyaki sauce, balance is key. Use low sodium soy sauce for flavor without too much salt. Honey adds sweetness and helps with the glaze. Rice vinegar gives a nice tang. For a depth of flavor, add fresh garlic and ginger. These ingredients work together to create a rich, tasty sauce. Mix well to ensure everything blends. A smooth sauce coats the chicken evenly. Start with dry drumsticks. Pat them down with paper towels. This helps the sauce stick better. Place the drumsticks in a bowl or bag for marinating. Make sure each one gets coated with sauce. Space them out on the baking sheet. This ensures even cooking. Bake at 400°F (200°C) for a crispy skin. Always check the internal temperature; it should reach 165°F (75°C) for safety. Glazing adds flavor and shine. Halfway through baking, apply the reserved teriyaki sauce. Use a brush for even coverage. Flip the drumsticks and glaze the other side too. This creates a beautiful caramelized finish. For extra gloss, bake a little longer after glazing. Watch closely to avoid burning. The end result is perfectly glazed drumsticks that look great on any plate. Pro Tips Pat the Chicken Dry: Ensuring the chicken drumsticks are dry before marinating helps the teriyaki sauce adhere better, creating a more flavorful glaze. Marinate Longer: For an even deeper flavor, marinate the drumsticks in the teriyaki sauce for at least 1-2 hours or overnight in the refrigerator. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Customize Your Sauce: Feel free to add a pinch of red pepper flakes for spice or a splash of pineapple juice for a fruitier teriyaki sauce. {{image_4}} You can change some ingredients in this recipe. For example, you can use chicken thighs instead of drumsticks. Thighs will stay juicy and add more flavor. If you want a different taste, try using maple syrup instead of honey. You can also swap rice vinegar for apple cider vinegar. For a spicy kick, add a little sriracha or red pepper flakes to the sauce. You can cook these drumsticks in several ways. If you prefer a grill, marinate the drumsticks as usual. Cook them on medium heat for about 25-30 minutes, turning often. If you want to use a slow cooker, place the drumsticks in it with the teriyaki sauce. Cook on low for 4-5 hours or high for 2-3 hours. They will be tender and flavorful! To boost the flavor, try adding more spices to the sauce. A teaspoon of five-spice powder or a pinch of black pepper can make it pop. If you love sesame, add toasted sesame oil or seeds to the marinade. You can also add pineapple juice for a fruity twist. This will add a sweet and tangy layer to your dish. You can store leftover baked teriyaki chicken drumsticks in the fridge. Place them in an airtight container. They will stay fresh for up to 3 days. Make sure to let the chicken cool before sealing it. This helps keep the drumsticks juicy. If you want to save drumsticks for later, freezing is a great option. Wrap each drumstick in plastic wrap, then put them in a freezer bag. The drumsticks can last up to 3 months in the freezer. When you're ready to eat, let them thaw in the fridge overnight. To reheat chicken drumsticks, you can use the oven or microwave. For oven reheating, set it to 350°F (175°C). Place the drumsticks on a baking sheet and heat for about 15-20 minutes. This keeps the skin crispy. If using a microwave, heat them for 1-2 minutes. Check to ensure they are hot throughout before serving. Yes, you can use chicken thighs. They have more fat and flavor. Adjust the cooking time as thighs may take longer. Thighs should reach an internal temperature of 165°F (75°C) like drumsticks. Teriyaki chicken pairs well with many sides. Here are a few options: - Steamed rice - Stir-fried vegetables - Cucumber salad - Asian slaw These sides balance the savory flavor of the chicken. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the drumstick. It should read 165°F (75°C). The juices should run clear, not pink. Yes, you can make teriyaki sauce in advance. Store it in the fridge for up to a week. You can also freeze it for longer storage. Just thaw before using. Traditional teriyaki sauce contains soy sauce, which has gluten. To make gluten-free teriyaki chicken, use gluten-free soy sauce or tamari. This keeps all the flavors without gluten. In this post, we explored the key ingredients and steps to make teriyaki chicken. We discussed how to prepare the sauce, marinate the chicken, and achieve the best glaze. I shared tips for perfect results and different ways to enjoy the dish. Remember, you can customize it to fit your taste. Teriyaki chicken is simple to make and fun to share. With these steps and ideas, you can enjoy a delicious meal any time.$

Baked Teriyaki Chicken Drumsticks

Deliciously glazed chicken drumsticks baked to perfection with a homemade teriyaki sauce.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

10 pieces chicken drumsticks
0.5 cup low sodium soy sauce
0.25 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cornstarch
1 tablespoon water
2 pieces green onions, sliced (for garnish)
to taste sesame seeds (for garnish)

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper.
In a medium mixing bowl, combine the low sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until fully blended.
In a separate small bowl, mix the cornstarch and water together until smooth. Pour this slurry into the teriyaki sauce mixture and stir until combined.
Pat the chicken drumsticks dry with paper towels. Place them in a large mixing bowl or zip-top plastic bag. Pour half of the teriyaki sauce over the chicken, reserving the rest. Toss to coat the drumsticks evenly.
Arrange the marinated drumsticks on the prepared baking sheet, leaving space between each piece. Bake for 30 minutes.
After 30 minutes, remove the drumsticks from the oven. Brush the reserved teriyaki sauce onto the drumsticks, flipping them to glaze both sides.
Return the drumsticks to the oven and bake for an additional 15-20 minutes until cooked through and caramelized.
Remove the drumsticks from the oven and let them rest for a few minutes.
Before serving, sprinkle sliced green onions and sesame seeds over the drumsticks.

Notes

Serve with steamed rice and sautéed vegetables for a complete meal.

Keyword baked, chicken, drumsticks, teriyaki