HONEY GARLIC CHICKEN DRUMSTICKS
These are the ultimate game-day appetizer or snack! Serve them with a plate of crudites and your favorite dressings and dips for a winning meal.
Servings: 4
Ingredients
- ½ cup honey
- ¼ cup avocado oil
- ¼ cup tamari
- 5 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons apple cider vinegar
- 2 tablespoons sriracha (optional)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 ½ - 3 pounsd chicken drumsticks
Instructions
- Make the marinade by adding the honey, avocado oil, tamari, garlic, ginger, vinegar, sriracha, garlic powder, and black pepper to a glass measuring cup or small bowl and stirring to combine.
- Add the chicken to a gallon-sized plastic bag and pour the marinade over the top, massaging it into the chicken until it’s evenly coated. Marinate in the refrigerator for an hour or up to overnight.
- Preheat the oven to 400°F.
- Line a sheet pan with tin foil or parchment paper and place a wire rack on top of the baking sheet. Note: You can skip that step if you don’t have a wire rack that fits on your baking sheet. It is preferable as it creates a more crispy drumstick.
- Remove the chicken from the marinade and place it on the wire rack, reserving the marinade. Bake the chicken for 30 minutes.
- While the chicken cooks, add the marinade to a small saucepan and bring to a boil. Allow to slow boil for 15 minutes until thickened.
- Remove the chicken from the oven. Baste the chicken with the marinade and return to the oven. Bake for another 15 minutes.
- Remove from the oven, serve with any remaining sauce, and enjoy!
Notes
If you aren’t getting the crispy drumstick that you’re looking for, I highly recommend using an oven rack on top of the parchment-lined baking sheet. The air in the oven circulates around the chicken, cooking them evenly and preventing them from sitting in the marinade juice. The rack will get plenty of use if you also make my Crispy Baked Chicken Tenders or my Crispy Chicken Caesar Salad with Cashew Dressing.