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Teriyaki Chicken Drumsticks

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

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

Ingredients

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

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

  • 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

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: 4servings

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.