Honey-glazed chicken drumsticks are the kind of dish that disappears in minutes: golden, shiny drumsticks coated in a sweet and savory honey and soy sauce, perfect for eating with your fingers. It's easy, economical, and a crowd-pleaser, from kids to adults. Ideal for a casual dinner, a buffet, or a get-together.
AVS Chicken Drumsticks
AVS certified halal chicken drumsticks, meaty and tender, perfectly oven-glazed.
Commander →See our halal rotisserie chickens →Which cuts to choose: drumsticks or wings?
AVS-certified chicken drumsticks are perfect: meaty, tender, they hold up well in the oven and stay moist. For an appetizer version, AVS-certified chicken wings are also excellent with a honey glaze, requiring a slightly shorter cooking time.
How to prepare the honey marinade?
The sweet and savory balance is key: honey for sweetness and caramelization, soy sauce for saltiness and umami, garlic, a spoonful of mustard for depth, and a squeeze of lemon for freshness. Coat the drumsticks well; an hour of marinating is enough to infuse the meat with flavor.
How to get a beautiful glossy lacquer?
The secret: baste the drumsticks with their juices two or three times during cooking. Each time, the sauce reduces a little more and coats the drumsticks with a glossy, caramelized glaze. Turn them halfway through cooking so they brown on all sides.
How long should the drumsticks be cooked in the oven?
Bake for 35 to 40 minutes at 200°C (390°F). The drumsticks should be well browned and cooked through: the juices should run clear. If the honey is browning too quickly, cover with aluminum foil and remove it for the last few minutes to finish caramelizing.
What should you serve with caramelized drumsticks?
Serve with white rice to soak up the sauce, sautéed vegetables, or simply a salad and bread. Sprinkle with sesame seeds and a few spring onions for the finishing touch. For more crowd-pleasing chicken recipes, try our crispy oven-baked chicken wings . Made with high-quality, AVS-certified drumsticks, this dish is sure to be a hit.
