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Baked Honey Glazed Chicken Recipe

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These sticky honey glazed chicken drumsticks are finger-lickin’ good!! The honey-soy glaze make the drumsticks so flavorful and completely irresistible. These are amazing served with steamy white rice and vegetables. We LOVE chicken drumsticks in our house – chicken legs are inexpensive and easily feed a crowd.

These baked chicken drumsticks literally show up on the menu every other Sunday! This recipe makes a big batch of chicken legs and you can cut down the recipe for a smaller crew, but I personally always make the big pack of drumsticks and if we’re lucky enough to have leftovers, they make for a great quick lunch the next day.

Ingredients for Honey Glazed Chicken:

5 lbs chicken drumsticks
3/4 cup honey
1/2 cup soy sauce*
1/4 cup orange juice
2 Tbsp dijon mustard
4 large garlic cloves, minced or finely grated
1 Tbsp ginger, peeled and finely grated
Sesame seeds and chives for garnish, optional

*if using low sodium soy sauce, add 1 1/2 tsp salt to the recipe. Use gluten free soy sauce like Tamari to make this gluten free.

These baked honey glazed chicken drumsticks are finger-lickin' good! The honey-soy glaze makes these juicy chicken drumsticks so flavorful and irresistible | natashaskitchen.com

How To Make Honey Glazed Chicken Drumsticks:

1. In a small bowl, whisk together all marinade ingredients: 3/4 cup honey, 1/2 cup soy sauce, 1/4 cup orange juice, 2 Tbsp dijon mustard, 4 grated garlic cloves and 1 Tbsp grated ginger. Reserve 2/3 cup of marinade and refrigerate.

2. Place drumsticks in a large ziploc bag or food saver bag** pour remaining marinade over chicken, remove as much air from the bag as you can and seal. Refrigerate 6 hours or overnight, turning the bag a few times while marinating to disperse the marinade for best flavor.

**We are in love with our food saver – we use it to seal all kinds of bags – chips, cereal, anything inside a plastic bag really! (p.s. this is not a paid promotion, we just love this time and money-saving tool). Read more about why we think every household should have one.

These baked honey glazed chicken drumsticks are finger-lickin' good! The honey-soy glaze makes these juicy chicken drumsticks so flavorful and irresistible | natashaskitchen.com

3. Preheat oven to 400˚F. Place rack in center of oven. Line a rimmed baking sheet or large roasting pan with parchment***,

***Tip: Trim parchment paper to fit the pan and go up the sides but not hang over the edge (easier cleanup without the paper scorching). Make sure you line that pan or you’ll be scrubbing the caramelized honey from the pan.

4. Arrange chicken skin-side up, so chicken pieces are not touching. Add enough of the marinade to just coat the bottom of the baking pan and discard anything left in the bag. Bake at 400˚F for 25 minutes. Turn chicken over skin-side down and bake additional 20 minutes. If you want your chicken skin caramelized at the end, remove drumsticks from the oven and turn them over again (skin-side-up), and broil on high for 3-4 minutes or until skins are browned.

These baked honey glazed chicken drumsticks are finger-lickin' good! The honey-soy glaze makes these juicy chicken drumsticks so flavorful and irresistible | natashaskitchen.com

5. While chicken is baking, pour reserved 2/3 cup marinade into a small saucepan. Bring to a boil then reduce heat and simmer 7 minutes or until thickened and syrupy. Remove from heat and brush over baked chicken drumsticks. Garnish with sesame seeds and chopped chives if desired.

These baked honey glazed chicken drumsticks are finger-lickin' good! The honey-soy glaze makes these juicy chicken drumsticks so flavorful and irresistible | natashaskitchen.com

Mmmm the glaze makes the drumsticks completely irresistible!

These baked honey glazed chicken drumsticks are finger-lickin' good! The honey-soy glaze makes these juicy chicken drumsticks so flavorful and irresistible | natashaskitchen.com

⬇️ Print-Friendly Honey Glazed Chicken Recipe:

Baked Honey Glazed Chicken Recipe

4.67 from 9 votes
Prep Time: 6 hours
Cook Time: 50 minutes
Total Time: 6 hours 50 minutes
These baked honey glazed chicken drumsticks are finger-lickin' good! The honey-soy glaze makes these juicy chicken drumsticks so flavorful and irresistible.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 14 to 16 drumsticks

Ingredients

  • 5 lbs chicken drumsticks
  • 3/4 cup honey
  • 1/2 cup soy sauce*
  • 1/4 cup orange juice
  • 2 Tbsp dijon mustard
  • 4 large garlic cloves minced or finely grated
  • 1 Tbsp ginger peeled and finely grated
  • Sesame seeds and chives for garnish optional

Instructions

  1. In a small bowl, whisk together all marinade ingredients: 3/4 cup honey, 1/2 cup soy sauce, 1/4 cup orange juice, 2 Tbsp dijon mustard, 4 grated garlic cloves and 1 Tbsp grated ginger. Reserve 2/3 cup of marinade and refrigerate.
  2. Place drumsticks in a large ziploc bag or food saver bag, pour remaining marinade over chicken, remove as much air from the bag as you can and seal. Refrigerate 6 hours or overnight, turning the bag a few times while marinating to disperse the marinade for best flavor.
  3. Preheat oven to 400˚F. Place rack in center of oven. Line a rimmed baking sheet or large roasting pan with parchment***,
  4. Arrange chicken skin-side up, so chicken pieces are not touching. Add enough of the marinade to just coat the bottom of the baking pan and discard anything left in the bag. Bake at 400˚F for 25 minutes. Turn chicken over skin-side down and bake additional 20 minutes. If you want your chicken skin caramelized at the end, remove drumsticks from the oven and turn them over again (skin-side-up), and broil on high for 3-4 minutes or until skins are browned.
  5. While chicken is baking, pour reserved 2/3 cup marinade into a small saucepan. Bring to a boil then reduce heat and simmer 7 minutes or until thickened and syrupy. Remove from heat and brush over baked chicken drumsticks. Garnish with sesame seeds and chives.

Recipe Notes

*if using low sodium soy sauce, add 1 1/2 tsp salt to the recipe. Use gluten free soy sauce like Tamari to make this gluten free.
***Tip: Trim parchment paper to fit the pan and go up the sides but not hang over the edge (easier cleanup without paper scorching). Make sure you line that pan or you'll be scrubbing the caramelized honey from the pan.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

These baked honey glazed chicken drumsticks are finger-lickin' good! The honey-soy glaze makes these juicy chicken drumsticks so flavorful and irresistible | natashaskitchen.com

Is your mouth watering yet? I’m craving these all over again! Enjoy this yummy honey glazed chicken recipe, my friends!!

These baked honey glazed chicken drumsticks are finger-lickin' good! The honey-soy glaze makes these juicy chicken drumsticks so flavorful and irresistible | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Valeda M Badet
    March 2, 2019

    I am going to try your recipe and tried to make chicken lollipop wrapped in bacon for appetizer if you have any appetizer recipe I would appreciate it if you can send it to me I would like to try them Reply

  • Angel
    December 27, 2018

    This was very delicious! I also drizzled some of the sauce on my salad and added the ginger and sesame seeds as garnish for the salad as well! Reply

    • Natashas Kitchen
      December 27, 2018

      I’m so glad you enjoyed it! Reply

  • T
    September 17, 2018

    These drumsticks look good I can’t wait to make them, but is it ok if I leave the mustard out or do you know what I can substitute for the mustard? Reply

    • Natashas Kitchen
      September 17, 2018

      Hi T! I honestly haven’t experimented with anything else so it is difficult to make a recommendation without testing first. The only drumsticks that I have without mustard are my Mom’s chicken drumsticks Reply

  • Nikki
    July 27, 2018

    Made the honey chicken last night. Super delish. Wish I had used parchment paper as recommended but I was out. Still soaking the pan!
    Really quite tasty meal. I garnish’s swith cilantro and scallions and drizzled the rice with sesame oil.
    I have had great results with many of Natasha’s recipes!! So happy to have found her blog. Reply

    • Natasha
      July 27, 2018

      Hi Nikki, I’m so happy you loved the recipe!! Yes it’s definitely way easier to use the parchment paper for easy cleanup 🙂 I’ve been through the scrubbing torture so I line whenever I can 🙂 Reply

  • Penny
    April 21, 2018

    I recently tried MIKE’S HOT HONEY in a home cooking kit and it was fabulous. I bet it would be great in this recipe to replace the regular honey. Reply

  • Carol Smith
    March 22, 2018

    This looks wonderful! I can’t eat mustard as I am highly allergic to it. Do you have any idea what I could substitute? I always leave the mustard out of anything I make, but 2 tablespoons must add some significant flavor to it. Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Carol, I honestly haven’t experimented with anything else so it is difficult to make a recommendation without testing first. The only drumsticks that I have without mustard are my Mom’s chicken drumsticks 🙂 Reply

      • Carol Smith
        March 22, 2018

        Ooh! Just looked at your Mom’s recipe! That looks wonderful! Thanks so much! I’ll be trying that recipe on Saturday! Reply

        • Natasha
          natashaskitchen
          March 22, 2018

          I’m so glad you’re excited about it. I hope you love it 🙂 Reply

  • Judith Kaiser
    March 8, 2018

    Hi Natasha, can I make this recipe with chicken thighs? Also we are only 2 people I need to cut the recipe to 2lbs the most and it is always hard to calculate the right amounts of ingredients.
    Thank, Judith Reply

    • Natasha
      natashaskitchen
      March 10, 2018

      Hi Judith! 🙂 You can definitely cut the recipe down to 2 lbs. In that case, I would do half of the marinade ingredients and just cut the rest of the recipe in half to keep it easier. We are working on adding a feature to all of our recipes where you will be able to scale the ingredients based on how many servings you want and the whole recipe ingredients list (not the instructions because that would be too complicated to do), scales down when you hover over the serving size. You can explore this feature on our most recent 35 posts. It is one post at a time so it takes some to time and we haven’t gotten to this one yet. Thanks for your patience! 🙂 Reply

  • luz
    February 11, 2018

    Delicious all your recipe Reply

    • Natasha's Kitchen
      February 12, 2018

      Thank you Luz, I’m glad you’re enjoying them! Reply

  • Debra
    February 9, 2018

    Would love to try this, but not a fan of ginger. Is there something else I could use, or would leaving it out alter the taste? Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Debra, we have always made this recipe with ginger and although it doesn’t have a prominent ginger flavor in the final dish, it does add great flavor to the chicken glaze. If you experiment without ginger, let me know how you like it 🙂 Reply

      • jenniffer love
        February 10, 2018

        @Debra if you arent a fan of ginger you can try Garlic, Cilantro, Lemons, Thyme, Rosemary, a spicier mix. Pretty much anything will work. i used pickled ginger and garlic Reply

  • Michelle
    January 31, 2018

    Hi Natasha,

    I do wanted to try this recipe. My only concern is what if I only have 1 to 2 hours to marinate and not 6 hours. Would you know if the taste would still be the same? Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Michelle, it will tastes good after 2 hours of marinating but the marinate won’t penetrate all the way. Reply

  • Lauren
    December 1, 2017

    I have made these in my crockpot by cooking them on low for 3 hours when I knew I wouldn’t have enough time to cook them in the oven before dinner. They turned out even better than when I made them in the oven! I have made this recipe several times in the oven, after marinating drumsticks close to 24 hrs, but my husband unfortunately has found the chicken a little too dry. They were very juicy and tender in the crockpot! The skin seemed pretty crispy too though I’m sure the oven does that job better. Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      That is great to know and thank you for sharing the details of how you slow cooked them. You’re awesome! 🙂 Reply

    • Tata
      February 26, 2018

      how about if i wanna make this recipe a lil bit spicy? can i add chili powder or do you have any suggestion? Reply

  • Jenniffer Love
    November 12, 2017

    I made this using boneless Chicken breast tenders and Boneless Chicken thighs. Everybody at my Party wouldnt stop raving about the Chicken. My Friend Sai gave me the link to this recipe. Only thing i did was add more garlic to my recipe. Reply

    • Natasha's Kitchen
      November 13, 2017

      Awesome!! I’m happy to hear the recipe is a HIT! Thanks for sharing your excellent review Jenniffer! Reply

  • Eileen Elan
    November 10, 2017

    For the Baked Honey Glazed Chicken recipe , do u brush the heated sauce onto the chicken while it is baking or after it is done? Reply

    • Natasha
      natashaskitchen
      November 10, 2017

      Eileen, I add the sauce after chicken drumsticks are done baking. Reply

  • Ronit
    September 25, 2017

    Natasha, your recipes are really really good, but the honey glazed drumsticks are on a whole different level. My family absolutely loved them. Thank you!! Reply

    • Natasha's Kitchen
      September 25, 2017

      You’re welcome! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing Ronit! Reply

  • Sara
    September 11, 2017

    I have made this many times it became a family favorite very quick! I do not have Orange Juice but I do have Pineapple hoping it turns out just as good this time around! Reply

    • Natasha's Kitchen
      September 11, 2017

      I’m glad the whole family enjoys the recipe! Please let me know how it turns out with the pineapple juice Sara! Reply

      • Sara
        September 19, 2017

        Turned out great with the pineapple juice. Husband didn’t even know I had made the change. Thank you again for sharing! Reply

        • Natasha's Kitchen
          September 19, 2017

          My pleasure Sara! I’m glad to hear that! Thanks for sharing 🙂 Reply

  • Julie
    August 26, 2017

    These are SO good!! So moist and juicy! And so easy to make! Thank you for sharing this recipe! 😁 Reply

    • Natasha's Kitchen
      August 26, 2017

      You’re welcome Julie! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Marsha Mintz
    August 24, 2017

    Low sodium soy Reply

  • Deloris
    May 31, 2017

    NATASH, I ATE SOMETHING LIKE THIS AT A MEXICON RESTRANT AND THAY USE CHICKEN BREAST.I WAS WONDERING IF I CAN USE CHICKEN BREAST WOULD IT WORK ALSO. Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      Hi Deloris, I haven’t tried this with chicken breast. I think the marinade would work flavor-wise but you will have to make adjustments for baking time, especially if chicken breasts are very large or small – they vary in size quite a bit. Reply

      • Natalie
        October 18, 2017

        Natasha how long would you bake chicken breast from Costco ? Reply

        • Natasha
          natashaskitchen
          October 18, 2017

          Hi Natalie, I haven’t tried this recipe with chicken breast only because it would dry out by the time the sauce caramelized this way. Without testing it, I really can’t guess. Sorry I can’t be more helpful! Reply

  • Inna
    May 5, 2017

    Natasha what happens if I skip the orange since I don’t have any on hand.? Reply

    • Natasha
      natashaskitchen
      May 5, 2017

      Hi Inna, it does add an extra layer of flavor and a little acidity to help balance the flavors and make the chicken more tender. The recipe should still work without it but it’s nice if you can get it 🙂 Reply

  • Dee
    April 30, 2017

    Natasha, how necessary is the parchment paper? Really want to try this recipe because it sounds so delicious but I’m w/o the paper. Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Hi Dee, it will work without parchment – you might try some heavy duty foil instead. The paper is just used to prevent ALOT of scrubbing. The honey in the recipe caramelizes and can stick to the pan badly. Reply

  • Vicky
    April 11, 2017

    I made this today and it turned out pretty good 🙂 but I have a question. The meat closer to the bone didn’t have that much of the sauce flavor in it… it felt like it was missing something maybe some salt or seasoning. The outside was really juicy and full of flavor. I also marinated it overnight about 15 hours. Do you think if I marinated it longer it would have had more flavor inside? I also used organic chicken drumsticks maybe that had something to do with it? Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Hi Vicky, did you possibly use low-sodium soy sauce? You could add a little salt to the recipe if you prefer it to be a little saltier. Also, it helps to turn the bag occasionally while it is marinating to help distribute the marinade a little better. 15 hours should be plenty of marinating time. Reply

  • Lulu
    April 11, 2017

    Natasha if I forgot to reserve marinade, do you think it’s ok if I boil the marinade that chicken was marinating in and use that or is that gross? Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Hi Lulu, even if you omitted the glaze at the end, you will still have enough glaze in the baking pan to take a brush and glaze it onto the chicken. That’s probably what I would do 🙂 Reply

  • Nikki Koons
    April 1, 2017

    Sounds yummy! My family prefers thighs. Can I make this using them in place of the legs? Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      Hi Nikki, I think that would work fine. I would recommend skin-on chicken thighs. If using boneless, they might be done a little sooner. Reply

      • Nikki Koons
        April 9, 2017

        Thanks Natasha! Reply

  • March 30, 2017

    This looks delicious! I love simple one pan meals like this one and I love how brown and caramel-like this must get. On the menu for next week! Reply

    • Natasha's Kitchen
      March 30, 2017

      It is so EASY and delicious! Please let me know what you think Lindsay! 🙂 Reply

  • March 30, 2017

    Looks good, Its making me get hungry now. Next on my menu. What if I don’t have on hand ginger can I just skip it? Thanks for the good recipes. Be blessed.😃💐 Reply

    • Natasha
      natashaskitchen
      March 30, 2017

      Hi Olga, it will still work without the ginger. You might add an extra garlic clove or two 🙂 Reply

  • March 30, 2017

    Yum! This chicken looks super =) Reply

    • Natasha
      natashaskitchen
      March 30, 2017

      Thank you Sara!! 🙂 Reply

  • March 29, 2017

    The finished product with the glaze, sesame seeds, and chopped chives is giving me life! Makes me want to crack my screen. I’ll be trying this soonest.

    Would this work with chicken wings? Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Ha! I’m happy to hear that! 🙂 I think it would work fine with chicken wings – let me know if you test that out! I might just have to do that next! 😉 Reply

  • Oksnaa
    March 29, 2017

    These drumsticks with some basmati rice…. no words! Hmmmm… Reply

    • Natasha's Kitchen
      March 29, 2017

      Mmmm yes! My favorite combination!! 🙂  Reply

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