Golden, oven-baked chicken cooked in a sweet & tangy marinade. Honey Soy Chicken Drumsticks are great for a BBQ or potluck.
My Honey and Soy Chicken Drumsticks are super tasty and easy to make. Marinade (overnight if you have the time), then bake for 35 minutes. Too easy. These make a delicious weeknight dinner or a great sharing plate at a BBQ or family gathering. They also taste great, cold, the next day.
Or for a one-pot meal, why not try my One Pot Teriyaki Chicken Drumsticks? Tender chicken cooked on a bed of rice.
Made with mostly pantry staples, this recipe proves yet again you don't need fancy ingredients for delicious tasting food! You could also substitute the drumsticks for chicken wings for a party.
How to make Honey soy chicken drumsticks:
Firstly, make the marinade by whisking together the soy sauce, mustard, honey, garlic and sweet chilli sauce in a large dish. Add the chicken, coating it in the sauce, then marinate in the fridge for at least 30 minutes or overnight.
When you are ready to cook, preheat the oven to 200°C fanbake. Lay the chicken on a lined baking tray and cook for 30 minutes.
Brush extra sauce from the tray over the drumsticks, sprinkle on sesame seeds then bake for 5 more minutes until golden. Serve with coleslaw and hot, baked potatoes filled with butter and sour cream.
Do you like easy meals that cook away while you do other things? Then check out my recipes for Roast Lamb with Onion Gravy as well as my super popular One Pot Roast Chicken and Veggie Couscous.
Recipe FAQs:
Yes! Leftover chicken drumsticks can be eaten the next day if kept covered, in the refrigerator.
Absolutely. While wholegrain mustard gives the marinade a lovely texture but you could swap it out for a mild mustard if you prefer. I would use 2 teaspoons instead of tablespoons if using regular mustard.
Storage:
If you want to get ahead, start marinating the chicken the night before you want to cook them.
Store any leftover chicken drumsticks in an airtight container in the fridge for up to three days. Enjoy cold, or reheat until piping hot the whole way through.
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Honey Soy Chicken Drumsticks
Golden chicken drumsticks baked in a sweet and tangy marinade.
Ingredients
- 8 chicken drumsticks (900g)
- 1⁄4 cup soy sauce (60ml)
- 2 Tbsp wholegrain mustard
- 1 Tbsp honey
- 1 tsp crushed garlic
- 2 Tbsp sweet chilli sauce
- 1 tsp sesame seeds
To Serve
- 4 baked potatoes
- Butter & sour cream
- Coleslaw
Instructions
- Whisk together soy sauce, mustard, honey, garlic and sweet chilli sauce in a large dish.
- Add chicken drumsticks and coat in the sauce. Marinate in the fridge for at least 30 minutes.(Marinate the chicken in the sauce overnight for extra flavour and so you are super organised for dinner the next day.)
- When you are ready to cook - preheat oven to 200°C fanbake.
- Lay chicken on a lined baking tray and bake for 30 minutes.
- Brush any extra sauce from the tray over the drumsticks and sprinkle over sesame seeds. Bake for 5 more minutes until chicken is golden and cooked through.
- Serve with coleslaw and hot baked potatoes filled with butter and sour cream.
Notes
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- I like to bake my potatoes wrapped in tin foil for approx 80 minutes at 200°C. So remember to add them to the oven 40 minutes before the chicken drumsticks.
- The drumsticks could also be served on rice with steamed, or stir-fried green vegetables.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 243mgSodium: 1242mgCarbohydrates: 49gFiber: 5gSugar: 12gProtein: 50g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jay says
What could be a substitute for the sweet chilli sauce?
VJ cooks says
To achieve the same flavour you could use a little maple syrup or honey + chilli flakes + a little rice wine vinegar.
Jaime says
Oh my lawwwdddd this was TOO GOOD!!!!! That marinade was soooo good. I used a little extra garlic and changed the honey for brown sauce. Sooo yum and I don't usually like drumsticks!
VJ cooks says
I'm so happy to hear that Jaime. Thank you for the feedback 🙂
Jaime says
I meant brown SUGAR not brown sauce woops!
Susan says
This was so yummy. I used brown sugar instead of honey as Jaime commented above. It was sooo good. Made it for my family and they loved it. I've tried 3 chicken drumstick recipes this week and this was by far the best. I also cooked the chicken a little longer than 35 mins.
Jane says
How could you make this kid friendly? Would the wholegrain mustard still be OK? And leave out the sweet chilli sauce?
VJ cooks says
It really depends on what your kids are used to! My kids love these as is but by all means, leave out whatever you ned to.
susan says
Hi, could this recipe be made in a crockpot?
VJ cooks says
No sorry. The oven bakes the chicken until caramelised and cooked through.
Loreto says
My teens wolfed down these chicken drumsticks when they were cold… like, straight out of the fridge! Wow! This recipe became the perfect solution for healthy fast food (or snack food) that you can just leave in the fridge such that your family can help themselves to them whenever. I have never cooked chicken on parchment paper before. The chicken turns out fantastic, like restaurant quality.
VJ cooks says
Oh wow, I'm so happy to hear that! Thanks for taking the time to leave your feedback, Loreto!
Loreto says
This is now my go-to recipe. It’s sooo versatile that it never fails! On different occasions, I’ve tried:
-maple syrup
-always used regular yellow mustard
-sesame oil
-50% more garlic and honey
- marinated for 1 hour
- marinated for 24 hours
(Not worth it… 1 hour is enough)
From now on, I think I will always use parchment paper for chicken.
my name is says
i like adding barbecue sauce
Pey says
Hi! Can I leave the mustard out? And substitute the sweet chilli for tomato ketchup? Many thanks!
VJ cooks says
Sure, go for it!
Hayley says
Okay so is 375 or 400 degrees better as we cook in F here and use a regular oven no fan bake
VJ cooks says
If the recipe calls for 200°C fan bake (392°F) and you're using a conventional oven, you should increase the temperature by about 20°C (35°F).
So, set your conventional oven to 220°C (430°F) to get a similar result.
Lise says
Can these be served cold for a crowd
VJ cooks says
Yes of course.
karina says
My partner and I made this tonight for dinner. It was amazing. Will definitely be making that again but I need more honey . We also had roast potato, carrot and onion with it. I can't wait to try more recipes by you.
Chrissy Tamian says
Excellent recipe!! I added Ginger for extra asian inspiration.
VJ cooks says
Sounds delicious!
Loreto says
It’s me, again. I just wanted to say that no matter how often I use this recipe, my teens never get tired of it.
I’m also discovering how versatile VJ’s recipe is… lending itself well to substitutes (fresh, granulated or garlic in a paste; with/without chili or sesame; lots of regular mustard over the fancy granular variety; I even added fresh ginger a few times). This recipe is soooo delicious yet forgiving. Love it!!
VJ cooks says
Thank you so much for the lovely feedback. I'm so happy to hear this recipe works as well for you as it does for me.