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 baked maple chicken drumsticks are wonderful. They are sticky and buttery, and have the perfect combination of savory and sweet.
Maple chicken 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.
Chicken drumsticks are a favorite in our household. I suspect this is the case for any household that has kids. The grownups find chicken a bit bland, so we like to make drumsticks more interesting with different seasonings. I often make spicy drumsticks or jerk chicken.
We do like maple chicken 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.
Is this a healthy recipe?
I think it is. Chicken is nutritious, and chicken skin is fine to eat. Butter is harmless, according to current research. It’s true that maple syrup is not low carb, although 2 drumsticks only have 6g carbs, so it’s not so bad. But if you’re on a keto or a very low carb diet, this is probably not the best recipe for you.
How to serve maple chicken?
What about leftovers?
If you have leftovers of this maple chicken, they keep fairly well in the fridge for about 4 days. Although they’re not as good as when served fresh. To avoid drying the leftovers when reheating them, reheat them covered in a 50% power microwave. They’re also good cold.
- 8 chicken drumsticks, 4 oz each
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 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, garlic powder and black pepper. Pour the mixture on top of the drumsticks and use your hands to coat the chicken pieces.
- Bake 40-45 minutes, basting with the pan drippings every 15 minutes. It's important to baste, otherwise the drippings will set in the bottom of the pan, and the sugar in the maple will over-caramelize and burn.
- When done, baste the maple chicken one more time, then serve.