Chicken drumsticks are a simple, tasty dish that never disappoints. So, why not make it more interesting and turn the beloved classic into delicious baked teriyaki chicken drumsticks? Try out this easy recipe if you want your chicken bursting with flavor!
Baked Teriyaki Chicken
The homemade teriyaki sauce is the star of this baked chicken drumsticks recipe.
It’s a delicious blend of soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil, and siracha that makes for a gloriously sticky, sweet, and tangy sauce that will have you happily licking your lips!
Why You’ll Love this Teriyaki Chicken Drumsticks Recipe:
- Easy to Make: These baked teriyaki chicken drumsticks require minimal prep and effort as most of the cooking will be done for you right in the oven!
- Easy to Love: If you’ve got picky eaters at home, this recipe is sure to win them over! Not many can resist the yummy flavors of the teriyaki marinade on these tender chicken drumsticks!
How to Make Teriyaki Chicken Drumsticks
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 425F.
- Prep the drumsticks for baking (see recipe card below).
- Bake for 40-45 mins.
- Cook the sauce as instructed below.
- Once thickened, brush it over the chicken.
- Broil the chicken for 2-5 mins.
- Garnish with green onions and sesame seeds. Enjoy!
Teriyaki sauce is a classic sauce made from soy sauce, sake (rice wine) or rice vinegar, sugar, and ginger.
You certainly can! Use your favorite store-bought teriyaki sauce to save some prep time.
You don’t need to, but you certainly can marinate them for anywhere from 30 minutes up to overnight.
No. Covering them will cause them to steam instead of brown, leading to soggy wings.
Yes! Preheat your air fryer to 360°F, arrange the drumsticks in a single layer in the basket, and air fry for 20 minutes, flipping halfway through.
Recipe Tips and Tricks
To keep the drumsticks juicy, brush the chicken every 5 minutes with your spicy teriyaki sauce for a more concentrated flavor and to keep the chicken from getting dry.
You can also place a thinly sliced onion at the bottom of the pan to add sweetness and prevent the teriyaki sauce from burning.
Make Ahead Instructions
You can marinate the drumsticks in the teriyaki sauce anywhere from 30 minutes to 24 hours before baking them. Store the drumsticks in an airtight container or Ziplock bag in the refrigerator until ready to bake.
The teriyaki sauce can be made up to 3 days in advance of when you plan to use it. Store it in an airtight container in the refrigerator until ready to use.
Storage Instructions
Store leftover baked teriyaki chicken drumsticks in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for 8-10 minutes, or until warmed through.
Freezing Instructions
Freeze teriyaki chicken drumsticks in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag and store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can substitute bone-in, skin-on chicken thighs for some or all of the drumsticks.
- I like to keep the skin on my drumsticks, but you can remove it if you wish. The drumsticks may not come out as crisp, though.
- For a gluten-free alternative, you can use tamari or coconut aminos in place of the soy sauce.
- You can use sake (rice wine) or mirin in place of the rice vinegar.
- In place of the fresh ginger, you can use ¼ teaspoon of ground ginger.
- In place of the garlic, you can use ¾ teaspoon garlic powder.
- For a spicy teriyaki sauce, add more sriracha or sambal oelek.
Serving Suggestions
These teriyaki chicken drumsticks make a great appetizer, or you can enjoy them as the star of your meal. Try serving them with a starch, such as fresh steamed white rice, fried rice, or lo mein; and a vegetable, such as steamed broccoli, green beans, or snap peas.
I hope these baked teriyaki chicken drumsticks brought excitement to your regular meal rotation!
It’s a flavorful recipe that is easy to make for the whole family to enjoy. So if you’re looking for a recipe that’s both simple and delicious, this one’s for you!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Baked Teriyaki Chicken Drumsticks Recipe
Ingredients
- 8 bone-in, skin-on chicken drumsticks
- ¼ cup low-sodium soy sauce see note
- ¼ cup water
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 3 cloves garlic minced
- 1 teaspoon sesame oil
- 1-3 teaspoons Sriracha
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Sliced green onions optional, for garnish
- Sesame seeds optional, for garnish
Equipment
Instructions
- Preheat oven to 425°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
- Arrange the drumsticks, skin side down in the baking dish.8 bone-in, skin-on chicken drumsticks
- In a medium bowl, whisk the soy sauce, water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and sriracha together. Pour the sauce over the drumsticks.¼ cup low-sodium soy sauce, ¼ cup water, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 3 cloves garlic, 1 teaspoon sesame oil, 1-3 teaspoons Sriracha
- Bake for 40-45 minutes, flipping halfway through the cooking time. Remove from the oven and set the chicken aside.
- Pour the sauce into a saucepan and bring the sauce to a simmer. Remove from the heat.
- Stir your cornstarch and water mixture one last time and pour it into the sauce. Return the sauce to the heat and bring back to a simmer. Once the sauce has thickened, liberally brush it over the chicken.1 tablespoon cornstarch
- Broil the chicken for 2-5 minutes until browned and lacquered with sauce. Garnish with green onions and sesame seeds, if desired.Sliced green onions, Sesame seeds
Notes
- Soy Sauce: For a gluten-free alternative, you can use tamari or coconut aminos in place of the soy sauce.
- You can substitute bone-in, skin-on chicken thighs for some or all of the drumsticks.
- I like to keep the skin on my drumsticks, but you can remove it if you wish. The drumsticks may not come out as crisp, though.
- You can use sake (rice wine) or mirin in place of the rice vinegar.
- In place of the fresh ginger, you can use ¼ teaspoon of ground ginger.
- In place of the garlic, you can use ¾ teaspoon garlic powder.
- For a spicy teriyaki sauce, add more sriracha or sambal oelek.
- Nutritional information does not include optional ingredients.
peter says
I can not get this recipe to go to PIN, Can you SEE WHY NOT, As I would lick to do this recipe ^ more of you r cooking
Becky Hardin says
Hi, Peter! The pin button is working on my end! Try using a different browser!