Teriyaki Chicken Drumsticks

Name: Teriyaki Chicken Drumsticks
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 8 chicken drumsticks; Avocado oil spray; 2 tablespoons light soy sauce; 1 teaspoon cornstarch; 2 tablespoons dry white wine; 1 tablespoon honey; 1 teaspoon fresh garlic; 1 teaspoon fresh ginger root; 1 teaspoon sesame seeds

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5.0

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
208 kcal
Course
Main Course
Cuisine
Japanese

Teriyaki Chicken Drumsticks

Winston Campbell

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These teriyaki chicken drumsticks are made with a low-sugar teriyaki sauce. They are sticky, saucy, and delicious!

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Ingredients

Servings

Chicken:

8 chicken drumsticks 4 ounces each
Avocado oil spray

Teriyaki Sauce:

2 tablespoons light soy sauce or a gluten-free alternative
1 teaspoon cornstarch
2 tablespoons dry white wine
1 tablespoon honey
1 teaspoon fresh garlic minced
1 teaspoon fresh ginger root minced

Garnish:

1 teaspoon sesame seeds

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Instructions

Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil for easy cleanup.
Spray the drumsticks all over with oil. Place them on the prepared baking sheet and bake them until cooked through, for 30-45 minutes, depending on their size and how hot your oven runs. Aim for an internal temperature of 165°F when not touching the bone.
10 minutes before the drumsticks should be done, prepare the teriyaki sauce. In a small saucepan, whisk together the soy sauce and cornstarch. Add the white wine, honey, minced garlic, and minced ginger, whisking to combine. Heat the sauce over medium-low heat (not higher), whisking often, until it thickens into a syrup. This should take 3-4 minutes. Remove from heat.
Remove the baked chicken pieces onto a serving platter. Brush them with the teriyaki sauce, sprinkle with sesame seeds, and serve.

Notes

You can replace the drumsticks with chicken thighs. If you use boneless chicken thighs, you'll need to bake them for about 30 minutes. Bone-in thighs will need around 45 minutes. The internal temperature of fully cooked chicken should be 165°F.
I keep the skin on, but you can remove it if you wish. Both versions are very good. If you remove the skin, be generous when coating the chicken pieces with oil to help prevent them from drying out.
You can sprinkle the chicken with salt and pepper before baking, but it's not mandatory.
The time it takes to bake the chicken depends on the size of the drumsticks and how hot your oven runs. Use an instant-read thermometer, and aim for an internal temperature of 165ºF when not touching the bone.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They are delicious when served cold - try to shred the meat and serve it on a bed of greens for lunch. Alternatively, reheat them in a 350°F oven until heated through.

Nutrition Information

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Serving 2drumsticks Calories 208kcal (10%) Carbohydrates 5g (2%) Protein 25g (50%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 655mg (27%) Sugar 4g (8%)