Add to Collection
Go to Collections
Baked Teriyaki Chicken Drumsticks
An easy recipe for sticky, saucy, delicious baked teriyaki chicken drumsticks, made with low-sugar sauce.
Servings 4 servings
- 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
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