Baked Teriyaki Chicken Drumsticks

Teriyaki Marinade

1. Add ingredients to a large resealable bag and adjust until blended.
2. Add chicken and toss with mixture in a large resealable bag and refrigerate for between 1 to 24 hours.

Homemade Teriyaki Sauce

1. In a small saucepan combine soy sauce, sugar, ginger, and garlic. 
2. In a small bowl combine mirin and cornstarch.  Stir until cornstarch is dissolved. 
3. Next, add to soy mixture. Bring sauce to boil over medium high heat, stirring occasionally. 
4. Then reduce your heat and simmer, stirring occasionally, until sauce is reduced and becomes syrupy, between 6 and 7 minutes. 
5. Add honey and stir.  Taste mixture to see if you want to add more honey. 
6. Cover and set aside.  

Oven Baked Drumsticks

1. Preheat oven to 425 degrees. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
2. Remove the drumsticks from the marinade and place on your prepared sheet spaced evenly apart.
3. Bake for between 30-35 minutes Skin should be crisp and internal temperature should be 165 degrees.
4. Once cooked, coat them with your sauce, using a brush if possible. Bake for another 5 minutes. Remove from oven and coat with more sauce. Let the chicken rest for five minutes before serving.
5. Serve with additional sauce and dip on the side if desired. Enjoy every bite!

Air Fryer Instructions

1. I just had to include this recipe for how to make teriyaki chicken drumsticks in your air fryer. I just love using mine. Just in case you love yours too, here is how to do it.
2. Follow the instructions for marinating the chicken and making the teriyaki sauce.
3. Using a sharp knife or metal skewer, poke 10 to 15 holes in skin of each drumstick or chicken leg.
4. Arrange drumsticks in air fryer basket, spaced evenly apart, alternating ends and skin side up if using chicken legs.
5. Place basket in air fryer and set temperature to 400 degrees.
6. Cook until chicken drumsticks are crisp and register 165 degrees, 22 to 25 minutes, flipping and rotating chicken halfway through cooking.
7. Brush each piece of chicken with teriyaki sauce.
8. Transfer chicken to large plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve and enjoy every bite.