Teriyaki Chicken Drumsticks
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
208 kcal
-
Course
Main Course
-
Cuisine
Japanese
Teriyaki Chicken Drumsticks
Description
The Teriyaki Chicken Drumsticks recipe centers on bone-in chicken pieces roasted until cooked through with a mild golden skin. The teriyaki sauce combines soy sauce thickened with cornstarch, sweet honey, dry white wine, and minced fresh garlic and ginger, simmered gently until syrupy. Brushing this sauce onto the baked drumsticks provides a flavorful coating that complements the tender meat inside. Sesame seeds added as garnish add a subtle crunch and visual contrast.
The chicken pairs well with simple sides like rice or steamed vegetables and makes a versatile entree. Since it uses oven baking rather than frying, there's less hands-on cooking time, and the included notes suggest variations such as swapping thighs and seasoning preferences. Practical temperature guidance ensures the chicken is safely cooked. Leftovers can be shredded cold in salads or reheated without losing flavor.
Allow the chicken drumsticks to reach an internal temperature of 165°F to ensure doneness. You can keep the skin on or remove it, taking care to oil pieces properly to avoid dryness. The teriyaki sauce is made shortly before the end of baking to maintain freshness and thickness. Overall, this recipe offers a balance of accessible ingredients and straightforward methods to create a pleasingly sauced chicken dish.
Ingredients
Chicken:
- 8 chicken drumstick 4 ounces each
- Avocado oil spray
Teriyaki Sauce:
- 2 tablespoons soy sauce or a gluten-free alternative, light
- 1 teaspoon cornstarch
- 2 tablespoons white wine dry
- 1 tablespoon honey
- 1 teaspoon garlic minced, fresh
- 1 teaspoon ginger root minced, fresh
Garnish:
- 1 teaspoon sesame seeds
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
- Boneless chicken thighs can replace drumsticks but require about 30 minutes baking; bone-in pieces need around 45 minutes.
- Check chicken with a thermometer aiming for 165°F at the thickest part, avoiding bone contact.
- Leaving the skin on keeps the meat moist; if removing, coat generously with oil to prevent drying.
- Season chicken with salt and pepper before baking if preferred, though it's optional.
- Leftovers keep well in airtight containers refrigerated 3-4 days and reheat well or serve shredded cold over greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 2drumsticks | |
| Calories | 208kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 655mg | 27% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
