Ingredients:

  • 1.5 lb bone-in, skin-on chicken drumsticks (4 large drumsticks)
  • 1/4 cup regular soy sauce
  • 2 Tbsp honey
  • 1 Tbsp packed light brown sugar
  • 2 Tbsp rice vinegar
  • 1 tsp cornstarch
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp Sriracha (optional)
  • Pinch of black pepper

Instructions:

  1. Score the drumsticks: Use a sharp knife to make two shallow slits across the skin of each drumstick. This allows maximum flavor absorption.
  2. Prepare the glaze: In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, cornstarch, minced garlic, grated ginger, Sriracha (if using), and pepper. Reserve 2 tablespoons of the glaze mixture for basting later.
  3. Marinate (optional but recommended): Toss the chicken drumsticks in the remaining glaze mixture. Marinate for at least 10 minutes, or up to 4 hours in the refrigerator.
  4. Bake: Preheat the oven to 400°F (200°C). Arrange the drumsticks on a baking sheet lined with foil (for easy cleanup) or a wire rack set over a baking sheet. Bake for 30 minutes.
  5. Glaze and finish: Increase the oven temperature to 425°F (220°C) or set to broil. Brush the drumsticks evenly with the reserved 2 tablespoons of glaze. Return the chicken to the oven and cook for an additional 10–15 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is thick, sticky, and caramelized to a deep mahogany color.
  6. Serve immediately, optionally garnished with sesame seeds or green onions.