1tablespooncornstarchmixed with 1 tablespoon water
sliced green onionsoptional, for garnish
sesame seedsoptional, for garnish
Instructions
Preheat oven to 425°F. Spray a 9x13-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.
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
Video
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.
Storage: Store baked teriyaki chicken drumsticks in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.