Honey Ginger Glazed Chicken Drumsticks
Sticky, lacquered oven-roasted drumsticks glazed with honey, soy sauce, fresh ginger and a splash of rice vinegar. An easy sheet-pan dinner that is also great for a crowd.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
Dry skin crisps best, so pat the drumsticks well before roasting. Add the glaze only after the first 25 minutes, since the honey scorches if it spends the whole time in a hot oven. The cooked drumsticks keep in the fridge for 3 days and reheat well in a hot oven. Serve with steamed rice and a crisp cucumber salad.
Method
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Heat the oven to 425 F. Line a large rimmed baking sheet with foil and set a wire rack on top, if you have one.
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Pat the drumsticks very dry and toss with the neutral oil, salt and pepper. Arrange in a single layer.
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Roast for , until the skin starts to turn golden.
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Meanwhile, simmer the honey, soy sauce, ginger and rice vinegar in a small saucepan over medium heat for , until syrupy and reduced by about a third. Stir in the sesame oil.
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Brush the drumsticks generously with the glaze and roast for . Turn, brush again and roast for more, until deeply glossy and the thickest part reads 175 F.
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Brush with any remaining glaze, scatter with the sesame seeds and serve hot with the lime wedges.
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