These teriyaki chicken drumsticks are made with a low-sugar teriyaki sauce. They are sticky, saucy, and delicious! Simply bake the drumsticks in the oven, quickly make the sauce, and brush it on the chicken. This recipe is super easy and so very tasty!
Simply baked chicken drumsticks are great, but sometimes you want variety! This recipe fits the bill. Teriyaki sauce is amazingly flavorful, and adding it to chicken greatly elevates it. That's why I make this recipe so often. While it looks impressive when served, it's truly easy to make, and everyone likes it - the kids (even the Picky Eater!) and the adults.
Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.
- Chicken drumsticks: I like to keep the skin on.
- Avocado oil spray: An ideal cooking oil because of its neutral taste and high smoke point.
- Light soy sauce: Or a gluten-free alternative.
- Cornstarch: Just a little to help thicken the sauce.
- Dry white wine: I like sauvignon blanc, which also goes nicely with this dish!
- Honey: I use it in the sauce instead of sugar. It's delicious!
- Aromatics: Minced garlic and ginger.
- Sesame seeds: Used purely for garnish.
Variations
- Substitute sake for the white wine. This is actually the ingredient in the classic teriyaki sauce.
- Replace the honey with real maple syrup.
- In addition to sesame seeds, garnish the finished dish with chopped chives.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Coat the chicken with oil and bake it for 30-45 minutes in a 400°F oven. You can sprinkle the chicken with salt and pepper before baking, but it's not mandatory.
Just before the chicken is done, quickly make the teriyaki sauce. It takes about 10 minutes on the stove.
Brush the cooked chicken with the sauce, garnish it with sesame seeds, and serve.
Expert Tip
The time it takes to bake the chicken depends on the size of the drumsticks and how hot your oven runs. Use an instant-read thermometer, and aim for an internal temperature of 165ºF when not touching the bone.
Recipe FAQs
I like to keep the skin on, but you can remove it if you wish. Both versions are very good. If you remove the skin, be generous when coating the chicken pieces with oil to prevent them from drying out. The photo below shows skinless drumsticks that I used in this recipe back in 2019. They were just as good as they look! Juicy and flavorful. 
Yes. Bone-in thighs will need about 45 minutes in the oven, while boneless thighs will need about 30 minutes. Always check with a food thermometer to make sure the internal temperature when not touching a bone has reached 165°F.
Yes! Teriyaki sauce is amazing, but it's very sweet. My low-sugar version is just as good and is not overly sweet. Give it a try! I use it in several recipes, including teriyaki salmon and teriyaki chicken wings.
Serving Suggestions
I usually serve this saucy dish on a bed of cauliflower rice. It also goes well with vegetable sides that can be cooked in the same 400°F oven, including Asian Brussels sprouts, roasted cabbage, and roasted carrots.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They are delicious when served cold - try to shred the meat and serve it on a bed of greens for lunch. Alternatively, reheat them in a 350°F oven until heated through.
More Teriyaki Recipes
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Recipe Card
Teriyaki Chicken Drumsticks
Video
Ingredients
Chicken:
- 8 chicken drumsticks - 4 ounces each
- Avocado oil spray
Teriyaki Sauce:
- 2 tablespoons light soy sauce - or a gluten-free alternative
- 1 teaspoon cornstarch
- 2 tablespoons dry white wine
- 1 tablespoon honey
- 1 teaspoon fresh garlic - minced
- 1 teaspoon fresh ginger root - minced
Garnish:
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil for easy cleanup.
- Spray the drumsticks all over with oil. Place them on the prepared baking sheet and bake them until cooked through, for 30-45 minutes, depending on their size and how hot your oven runs. Aim for an internal temperature of 165°F when not touching the bone.
- 10 minutes before the drumsticks should be done, prepare the teriyaki sauce. In a small saucepan, whisk together the soy sauce and cornstarch. Add the white wine, honey, minced garlic, and minced ginger, whisking to combine. Heat the sauce over medium-low heat (not higher), whisking often, until it thickens into a syrup. This should take 3-4 minutes. Remove from heat.
- Remove the baked chicken pieces onto a serving platter. Brush them with the teriyaki sauce, sprinkle with sesame seeds, and serve.
Notes
- You can replace the drumsticks with chicken thighs. If you use boneless chicken thighs, you'll need to bake them for about 30 minutes. Bone-in thighs will need around 45 minutes. The internal temperature of fully cooked chicken should be 165°F.
- I keep the skin on, but you can remove it if you wish. Both versions are very good. If you remove the skin, be generous when coating the chicken pieces with oil to help prevent them from drying out.
- You can sprinkle the chicken with salt and pepper before baking, but it's not mandatory.
- The time it takes to bake the chicken depends on the size of the drumsticks and how hot your oven runs. Use an instant-read thermometer, and aim for an internal temperature of 165ºF when not touching the bone.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They are delicious when served cold - try to shred the meat and serve it on a bed of greens for lunch. Alternatively, reheat them in a 350°F oven until heated through.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Indira says
Yummy!
Janet says
Can I use the teriyaki sauce recipe as a marinade? Thank you
Vered DeLeeuw says
Hi Janet,
Yes. You can skip the cornstarch, which is used to thicken the sauce and won't be needed for a marinade.