Baked Teriyaki Chicken Drumsticks Recipe

4.69 from 16 votes

Baked Teriyaki Chicken Drumsticks Recipe

These baked teriyaki chicken drumsticks are juicy, tender, and packed with flavor, thanks to my simple homemade teriyaki sauce!

Prep Time10

Cook Time55

Total Time1 5

Course: Appetizer, Dinner

Cuisine: asian

Servings: people

Calories: 307kcal

Author: Becky Hardin

Equipment

9x13 Baking Pan

Ingredients

8 bone-in, skin-on chicken drumsticks *

Teriyaki Sauce:

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 minced***
1 teaspoon sesame oil
1-3 teaspoons Sriracha
1 tablespoon cornstarch mixed with 1 tablespoon water

Optional Garnishes:

Sliced green onions
Sesame seeds

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.
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

Video

Notes

*You can use the sauce for chicken thighs or leg quarters too--just adjust the cooking time as needed.

**You can use tamari or coconut aminos for a gluten-free alternative.

***Sub ¼ teaspoon of ground ginger and ¾ teaspoon of garlic powder.

Tips:

You can marinate the chicken drumsticks in the sauce anywhere from 30 minutes to 24 hours before baking them. Store the drumsticks in the sauce, in an airtight container or resealable bag, in the refrigerator until ready to bake.
To keep the drumsticks juicy while baking, I baste them every 5-10 minutes with the sauce from the bottom of the pan. This also creates a more concentrated flavor.
Nutritional information does not include optional ingredients.

Air Fryer Instructions: 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.

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.

Nutrition