An easy recipe for sticky, saucy, delicious teriyaki chicken drumsticks, made with a low-sugar sauce.
I’m always on the lookout for ways to make chicken more interesting. This recipe certainly fits the bill! I adore teriyaki sauce – it’s so very flavorful. Adding it to chicken really elevates this simple dish.
That’s why I make these teriyaki chicken drumsticks so often. They are very easy to make, and everyone likes them – the kids (even the Picky Eater!) as well as the adults.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Chicken drumsticks: I like to remove the skin, but you can leave it on if you wish.
- Avocado oil spray: A healthy neutral-tasting oil.
- Light soy sauce: Or use a gluten-free alternative. I rarely use traditional soy sauce. I find it too salty.
- Cornstarch: Just a little to help thicken the sauce.
- Dry white wine: I like sauvignon blanc, which also goes nicely with this dish.
- Honey: You can try replacing it with a sugar-free sweetener if you wish.
- Aromatics: Minced garlic and minced ginger. I’m lazy, so I use the stuff that comes in a jar, even though freshly minced tastes better.
- Sesame seeds: Used purely for garnish.
How to make teriyaki chicken drumsticks
It’s so easy! Scroll down to the recipe card for the full details. Here are the basic steps:
- Bake the chicken. You start by baking the chicken for 45 minutes.
- Make the sauce. Just before it’s done, quickly make the teriyaki sauce. It takes 10 minutes on the stove.
- Assemble the dish. Brush the chicken with the sauce, garnish with sesame seeds, and you’re all set!
Low-sugar teriyaki sauce
Teriyaki sauce is amazing. But the longer I eat low carb, the more often I find that overly sweet sauces interfere with my enjoyment of meat. And refined sugar is so unhealthy. Hence my desire to come up with a low-sugar teriyaki sauce.
I’m happy to report that I succeeded! These sticky, saucy, delicious drumsticks are made with an excellent low-sugar teriyaki sauce (I also use it when making teriyaki wings).
If you give this recipe a try, I don’t think you are going to miss the sugar. This is just as good, and so much healthier.
And if you want this dish to be even lower in carbs, you can replace the honey with a liquid sweetener such as stevia.
How to serve teriyaki chicken
What about leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. They are very tasty cold (try to shred the meat and serve it on a bed of greens for lunch), or gently reheated in the microwave on 50% power.
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Baked Teriyaki Chicken Drumsticks
- 8 (4 oz) chicken drumsticks, skin removed
- Avocado oil spray
- 2 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
- 1 teaspoon cornstarch
- 2 tablespoons dry white wine
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame seeds
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.
- Spray the drumsticks all over with oil. Place on the prepared baking sheet and bake for 45 minutes.
- 10 minutes before the drumsticks should be done, prepare the teriyaki glaze: 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 glaze over medium heat, whisking often, 3-4 minutes, until it thickens into syrup. Remove from heat.
- Remove the baked chicken drumsticks onto a serving platter. Brush with the teriyaki glaze, sprinkle with sesame seeds and serve.