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Baked Teriyaki Chicken Drumsticks Recipe

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4.4 from 15 reviews

This Baked Teriyaki Chicken Drumsticks recipe offers a deliciously sticky and flavorful glaze on tender, juicy chicken drumsticks. Marinated in a homemade teriyaki sauce with ginger, garlic, and a hint of heat from Sriracha, this oven-baked dish is quick to prepare and perfect for a family dinner or casual gathering.

Ingredients

Chicken

  • 8 bone-in, skin-on chicken drumsticks

Teriyaki Sauce

  • ¼ cup low-sodium soy sauce
  • ¼ cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1-3 teaspoons Sriracha sauce

Thickener

  • 1 tablespoon cornstarch mixed with 1 tablespoon water

Garnish

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 425°F (220°C) and spray a 9x13-inch baking pan with nonstick cooking spray to prevent sticking.
  2. Arrange drumsticks: Place the chicken drumsticks skin side down in the prepared baking dish in a single layer for even cooking.
  3. Mix teriyaki sauce: In a medium bowl, whisk together the low-sodium soy sauce, water, brown sugar, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and Sriracha until the sugar dissolves and sauce is combined.
  4. Coat chicken with sauce: Pour the prepared teriyaki sauce over the drumsticks, ensuring each piece is well coated.
  5. Bake the chicken: Bake uncovered for 40 to 45 minutes, flipping the drumsticks halfway through to ensure even cooking and caramelization.
  6. Remove chicken: Once cooked, take the chicken out of the oven and set the drumsticks aside while you prepare the sauce reduction.
  7. Simmer sauce: Pour the sauce from the baking dish into a saucepan and bring it to a gentle simmer over medium heat to concentrate the flavors.
  8. Thicken sauce: Stir the cornstarch and water mixture again to recombine, then slowly pour it into the simmering sauce. Continue heating and stirring until the sauce thickens to a glossy glaze.
  9. Glaze chicken: Brush the thickened sauce generously over the cooked drumsticks to coat them with the sticky teriyaki glaze.
  10. Broil for finish: Place the glazed drumsticks under the broiler for 2 to 5 minutes until the skin is browned and lacquered with the sauce. Watch carefully to avoid burning.
  11. Garnish and serve: Sprinkle sliced green onions and sesame seeds over the drumsticks before serving for added flavor and presentation.

Notes

  • For a spicier version, increase the Sriracha amount to taste.
  • Ensure to flip the drumsticks halfway through baking for even cooking and caramelization.
  • Keep a close eye while broiling as the sugar in the sauce can burn quickly.
  • Use bone-in, skin-on drumsticks for best flavor and moisture retention.
  • The sauce can be made ahead of time and stored refrigerated for up to 3 days.

Find it online: https://dishcooks.com/baked-teriyaki-chicken-drumsticks-recipe/