Serves 4
40 min
Sticky Chicken Drumsticks
Recipe GLPR411e4ed934550c
Tender and juicy chicken drumsticks glazed with a savory-sweet marinade of soy sauce, honey, Dijon mustard, and tomato purée. The skin becomes glossy and caramelized as they roast, creating an irresistible sticky coating. Perfect for a weeknight dinner that feels restaurant-quality.
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Ingredients
8 chicken drumsticks
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon tomato purée
1 tablespoon Dijon mustard
Directions
Pat the chicken drumsticks dry with paper towels. Using a sharp knife, score each drumstick with 3 diagonal slashes, cutting about 1/4 inch deep into the skin. This helps the marinade penetrate and promotes even cooking.
In a small bowl, whisk together the soy sauce, honey, olive oil, tomato purée, and Dijon mustard until well combined and smooth.
Place the scored drumsticks in a large bowl or shallow dish. Pour the marinade over the chicken and use your hands or tongs to coat each piece thoroughly, working the mixture into the slashes. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Preheat your oven to 400°F (200°C / fan 180°C / gas mark 6).
Transfer the marinated drumsticks and all the liquid to a shallow roasting tray, arranging them in a single layer.
Roast for 35 minutes, turning the drumsticks and basting with the pan juices every 10-12 minutes, until the skin is caramelized and glistening. The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh, and the juices run clear when pierced.
Remove from the oven and let rest for 5 minutes before serving. Drizzle any extra glaze from the pan over the drumsticks.
