Dinner · Australian

Sticky Honey Soy Chicken Drumsticks

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 3, 2026

These sticky chicken drumsticks come together with just a handful of pantry ingredients and almost no effort. A quick honey, soy, and mustard marinade does all the flavor work while the oven does the rest. They come out glossy, tender, and finger-licking good.

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Sticky Honey Soy Chicken Drumsticks

Why you'll love this

  • Just 6 simple ingredients, most already in your pantry.
  • Hands-off oven time means dinner nearly cooks itself.
  • Sticky, glossy, crowd-pleasing chicken kids and adults both love.
  • Easy to double for a hungry crowd or meal prep.

EveryDayMeal recipe

Sticky Honey Soy Chicken Drumsticks

Prep
10m
Cook
35m
Total
45m
Serves
4
Level
Easy

Ingredients

  • 8 chicken drumsticks
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon tomato paste
  • 1 tablespoon Dijon mustard

Equipment

  • Shallow roasting pan
  • Mixing bowl
  • Whisk
  • Instant-read thermometer

Instructions

  1. Cut 3 shallow slashes into each drumstick so the marinade can soak into the meat and the chicken cooks more evenly.
  2. In a bowl, whisk together the soy sauce, honey, olive oil, tomato paste, and Dijon mustard until smooth and glossy.
  3. Pour the marinade over the chicken and turn each piece to coat it fully, working the mixture into the slashes. Let it sit for 30 minutes at room temperature, or cover and refrigerate overnight for deeper flavor.
  4. Heat your oven to 400 degrees F so it is fully hot before the chicken goes in, which helps the glaze caramelize.
  5. Arrange the drumsticks in a single layer in a shallow roasting pan and pour any marinade left in the bowl over the top.
  6. Roast for about 35 minutes, turning the pieces a few times, until the chicken is cooked through, tender, and shiny with sticky glaze. The juices should run clear and an instant-read thermometer should hit 175 degrees F at the thickest part.

Tips from the kitchen

  • Line your roasting pan with foil for easy cleanup, since the sugary glaze can bake on hard.
  • For extra color, pop the drumsticks under the broiler for 2 to 3 minutes at the end, watching closely so the honey does not burn.
  • Marinating overnight gives the best flavor, so plan ahead if you can.

Estimated nutrition per serving: 320 cal · 35g protein · 6g carbs · 17g fat

Make it your own

  • Swap the Dijon for a tablespoon of sriracha to make them spicy.
  • Use chicken thighs or wings instead of drumsticks, adjusting cook time as needed.
  • Add a clove of grated garlic and a teaspoon of grated ginger to the marinade for an extra savory kick.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree F oven for about 10 minutes to keep the glaze sticky. The uncooked marinated chicken can also be frozen for up to 2 months.

Good to know

Can I grill these instead of baking?
Yes. Grill over medium heat for about 25 to 30 minutes, turning often, until cooked through. Watch for flare-ups since the honey can scorch.
How do I know the chicken is done?
The juices should run clear and the thickest part should read 175 degrees F on an instant-read thermometer.
Can I use boneless chicken?
Yes, boneless thighs work well and cook faster, usually 20 to 25 minutes. Reduce the time and check for doneness.
Why slash the drumsticks?
The cuts let the marinade reach deeper into the meat and help the chicken cook more evenly.

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