Teriyaki Chicken Drumsticks
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Baked Teriyaki Chicken Drumsticks

An easy recipe for sticky, saucy, delicious baked teriyaki chicken drumsticks, made with low-sugar sauce.
Course Main Course
Cuisine Japanese
Keyword chicken
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 208kcal
Author Vered DeLeeuw



  • 8 (4 oz) chicken drumsticks, skin removed
  • Avocado oil spray

Teriyaki glaze:

  • 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.


Serving: 2drumsticks | Calories: 208kcal | Carbohydrates: 5g | Protein: 25g | Fat: 8g | Sodium: 655mg | Sugar: 4g