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Teriyaki Chicken Drumsticks
5 from 45 votes

Teriyaki Chicken Drumsticks

Teriyaki Chicken Drumsticks use baked chicken coated with a homemade teriyaki sauce thickened with cornstarch, white wine, honey, fresh garlic, and ginger. The drumsticks get a lightly crisp skin from oven roasting, then are brushed with the glossy, richly flavored sauce and finished with sesame seeds. This recipe balances sweet and savory flavors while making use of simple ingredients for a nicely glazed result. It's practical for serving a family meal or gathering, and leftovers can be enjoyed cold or reheated.

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

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

    Cup of Yum
  1. Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil for easy cleanup.
  2. 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.
  3. 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.
  4. 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

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

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 208

% 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.