I love this recipe because the marinade does all the work while I barely have to lift a finger. The combination of soy sauce, honey, garlic, mustard, and sweet chilli sauce creates a perfect balance of flavors. The drumsticks stay juicy, the skin turns beautifully caramelized, and the whole meal feels like something special even though it’s incredibly simple to prepare. It also pairs effortlessly with baked potatoes, coleslaw, or rice, making it wonderfully versatile.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
To Serve 4 baked potatoes Butter & sour cream Coleslaw
Directions
I start by whisking together the soy sauce, mustard, honey, garlic, and sweet chilli sauce in a large dish. I add the chicken drumsticks and turn them in the marinade until they’re completely coated. I cover and refrigerate them for at least 30 minutes so the flavors can soak in. When I’m extra organized, I marinate them overnight for even more depth.
When I’m ready to cook, I preheat the oven to 200°C fanbake. I lay the drumsticks on a lined baking tray and bake them for 30 minutes.
After the initial bake, I brush any extra marinade from the tray back over the drumsticks and sprinkle the tops with sesame seeds. I return them to the oven for 5 more minutes, just until they’re golden and cooked through.
I serve them hot with coleslaw and baked potatoes filled with butter and sour cream.
Servings and Timing
This recipe serves 4. Prep time: 35 minutes Cook time: 35 minutes Total time: 1 hour 10 minutes
Variations
I sometimes add a squeeze of fresh lime juice to the marinade for a citrusy pop. When I’m craving heat, I stir in extra sweet chilli sauce or a pinch of red pepper flakes. I also like adding grated ginger for a warm, aromatic twist. If I want to bulk it up into a rice bowl, I serve the drumsticks over jasmine rice with steamed broccoli or bok choy.
Storage/Reheating
I store leftover drumsticks in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 180°C until heated through, or I microwave them gently on medium power so the meat stays juicy. The sauce thickens slightly as it sits, which makes the reheated drumsticks just as delicious.
FAQs
Can I use chicken thighs instead?
Yes, I often substitute bone-in thighs. I just adjust the baking time if needed.
Can I marinate the chicken longer?
Yes, overnight gives the best flavor.
Can I grill the drumsticks instead of baking?
Yes, grilling works beautifully. I cook them over medium heat and brush them often with extra marinade.
Can I use regular mustard?
Yes, I use Dijon or yellow mustard if I don’t have wholegrain, though the flavor changes slightly.
Why are my drumsticks not browning?
I make sure the oven is fully preheated and switch to a hotter setting for the last few minutes if needed.
Can I double the recipe?
Yes, I just use two baking trays so the drumsticks have space to brown.
Can I make this gluten-free?
Yes, I check that the soy sauce and sweet chilli sauce are gluten-free.
How do I know the chicken is done?
I cook until the juices run clear and the internal temperature reaches 165°F (74°C).
Can I freeze the marinated chicken?
Yes, I freeze the drumsticks right in the marinade and thaw them in the refrigerator before baking.
What sides go well with this?
I like serving them with baked potatoes, coleslaw, rice, or simple steamed greens.
Conclusion
I love making these Honey Soy Chicken Drumsticks because they’re easy, flavorful, and always reliable. Whether I serve them with potatoes and coleslaw or over rice with vegetables, they bring simple, sticky-sweet comfort to the table every time.
Juicy baked chicken drumsticks marinated in a sweet, tangy, savory honey–soy mixture that caramelizes beautifully in the oven for an easy, comforting weeknight meal.
Ingredients
8 chicken drumsticks (900g)
1/4 cup soy sauce (60 ml)
2 Tbsp wholegrain mustard
1 Tbsp honey
1 tsp crushed garlic
2 Tbsp sweet chilli sauce
1 tsp sesame seeds
4 baked potatoes (to serve)
Butter & sour cream (to serve)
Coleslaw (to serve)
Instructions
Whisk together soy sauce, mustard, honey, garlic, and sweet chilli sauce in a large dish.
Add chicken drumsticks and turn to coat well. Cover and refrigerate for at least 30 minutes or overnight.
Preheat oven to 200°C fanbake (about 400°F convection).
Place drumsticks on a lined baking tray and bake for 30 minutes.
Brush remaining marinade from the tray over the drumsticks, sprinkle with sesame seeds, and bake 5 more minutes until golden and cooked through.
Serve hot with baked potatoes, butter, sour cream, and coleslaw.
Notes
Add lime juice to the marinade for brightness.
Increase sweet chilli sauce or add red pepper flakes for more heat.
Add grated ginger for extra aroma.
Serve over rice with steamed greens for a meal bowl.
Ensure soy sauce and sweet chilli sauce are gluten-free if needed.
