Sticky, buttery, and boasting the perfect flavor combination of savory and sweet, these maple chicken drumsticks are a huge hit whenever I make them.
These drumsticks are wonderful. They are sticky and buttery and they have the perfect combination of savory and sweet.
This is one of those recipes that always gets rave reviews when I serve it. In fact, it’s one of the chicken dishes my family requests most often!
Making chicken drumsticks more interesting
Chicken drumsticks are a favorite in our household. I suspect this is the case for any household that has kids. 🍗
We do enjoy this recipe very much. The combination of butter, maple syrup, and Dijon mustard is so good. And the chicken skin caramelizes beautifully as it bakes in the oven.
The ingredients you’ll need
You’ll only need a few simple ingredients to make maple chicken drumsticks. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Chicken drumsticks: I like to leave the skin on. You can remove it if you wish.
Butter: I use unsalted butter in this recipe. I really like creamy European butter. But really, any butter is delicious.
Real maple syrup: I wouldn’t try to use a sugar-free substitute here. I think the real maple (and the sugar it contains) does make a difference.
Dijon mustard: It’s creamier and less vinegary than yellow mustard.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Garlic powder: Make sure it’s fresh. A stale spice can easily ruin a dish.
How to make maple chicken
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Place the chicken pieces in a 9X13-inch baking dish.
In a small bowl, mix together the remaining ingredients.
Coat the chicken with the mixture.
Bake the chicken for 40-45 minutes at 400°F, basting every 15 minutes.
How to serve maple chicken?
What about leftovers?
Leftovers keep fairly well in the fridge, in an airtight container, for about 4 days. Although they’re not as good as when served fresh.
To avoid drying out the leftovers when reheating them, reheat them covered in a 50% power microwave. They’re also good cold.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
- 8 chicken drumsticks, 4 oz each
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 400 degrees F.
- Place the chicken pieces in a 9X13-inch baking dish.
- In a small bowl, whisk together the melted butter, maple syrup, Dijon mustard, kosher salt, black pepper, and garlic powder.
- Pour the mixture on top of the drumsticks and use your hands to coat the chicken pieces.
- Bake until cooked through, 40-45 minutes, basting with the pan drippings every 15 minutes. It's important to baste, using the drippings on the bottom of the pan. Otherwise, they will set and the sugar in the maple will over-caramelize and burn.
- When done, baste the maple chicken one more time, then serve.