Baked Teriyaki Chicken Drumsticks
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Marinate
1 hr
-
Total Time
1 hr 35 mins
-
Servings
8
-
Calories
301 kcal
-
Course
Main Course
-
Cuisine
American
Baked Teriyaki Chicken Drumsticks
Description
Baked Teriyaki Chicken Drumsticks combine a flavorful marinade made from soy sauce, mirin, fresh ginger, and garlic with a homemade teriyaki glaze. The chicken is marinated for anywhere from one to 24 hours to maximize flavor absorption. After baking at 425°F on a rack to encourage even cooking and crisp skin, the drumsticks are coated with a thickened, honey-sweetened sauce that balances savory and sweet notes. Cooking times vary with size, and internal temperature should reach 165°F to ensure doneness.
The dish pairs well with steamed rice or vegetables, offering both a robust taste and a satisfying texture from the tender meat and crisped skin. Adjusting honey in the sauce allows tailoring sweetness to preference.
For ease of cleanup, lining the baking tray with foil is recommended since the teriyaki sauce can be sticky. Using a meat thermometer helps avoid overcooking and ensures safety. The recipe notes recommend longer marinating—overnight if possible—to enhance flavor, but shorter times can still produce good results.
Ingredients
- 8 chicken drumstick or 2 pounds
Teriyaki Marinade
- ½ cup soy sauce
- ¼ cup mirin Japanese rice wine
- 1 tablespoon ginger grated or minced
- 1 tablespoon garlic minced
Homemade Teriyaki Sauce
- 1 cup soy sauce
- 1 cup brown sugar
- 2-4 tablespoons honey
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- ¼ cup mirin Japanese rice wine
- 2 tablespoons cornstarch
Instructions
Teriyaki Marinade
- Add ingredients to a large resealable bag and adjust until blended.
- Add chicken and toss with mixture in a large resealable bag and refrigerate for between 1 to 24 hours.
Homemade Teriyaki Sauce
- In a small saucepan combine soy sauce, sugar, ginger, and garlic.
- In a small bowl combine mirin and cornstarch. Stir until cornstarch is dissolved.
- Next, add to soy mixture. Bring sauce to boil over medium high heat, stirring occasionally.
- Then reduce your heat and simmer, stirring occasionally, until sauce is reduced and becomes syrupy, between 6 and 7 minutes.
- Add honey and stir. Taste mixture to see if you want to add more honey.
- Cover and set aside.
Oven Baked Drumsticks
- Preheat oven to 425 degrees. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
- Remove the drumsticks from the marinade and place on your prepared sheet spaced evenly apart.
- Bake for between 30-35 minutes Skin should be crisp and internal temperature should be 165 degrees.
- 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.
- Serve with additional sauce and dip on the side if desired. Enjoy every bite!
Air Fryer Instructions
- 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.
- Follow the instructions for marinating the chicken and making the teriyaki sauce.
- Using a sharp knife or metal skewer, poke 10 to 15 holes in skin of each drumstick or chicken leg.
- Arrange drumsticks in air fryer basket, spaced evenly apart, alternating ends and skin side up if using chicken legs.
- Place basket in air fryer and set temperature to 400 degrees.
- Cook until chicken drumsticks are crisp and register 165 degrees, 22 to 25 minutes, flipping and rotating chicken halfway through cooking.
- Brush each piece of chicken with teriyaki sauce.
- Transfer chicken to large plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve and enjoy every bite.
Notes
- Marinate chicken for at least 1 hour, ideally overnight, for deeper flavor.
- Use a meat thermometer to ensure drumsticks reach 165°F internal temperature to avoid under or overcooking.
- Line baking sheet with foil for easy cleanup from sticky teriyaki glaze.
- Adjust honey in the teriyaki sauce gradually, tasting to reach preferred sweetness.
- Rotate drumsticks during cooking but avoid flipping to maintain even cooking and crispy skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 70mg | 23% |
| Sodium | 2630mg | 110% |
| Potassium | 316mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 35g | 70% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
