The glaze is mixed once and split in two. Most of it coats the raw drumsticks; a third of a cup is set aside in a saucepan and never touches raw chicken.
After 35 to 40 minutes at 425°F the reserved portion is boiled, thickened with a cornstarch slurry and brushed over the cooked drumsticks, which is what gives the lacquered finish.
Why the Glaze Is Split in Two
One bowl of glaze, two jobs, and they must never mix once raw chicken is involved.
- Mix onceWhisk the whole glaze together before any chicken is added.
- Reserve firstMeasure 1/3 cup into a saucepan and set it well away from the raw chicken.
Check before you continue
At least 165°F at the thickest part — Instant-read thermometer
Check a drumstick away from the bone after 35 to 40 minutes of roasting.
- Boil the reserveBring the reserved glaze to a boil and thicken it with the cornstarch slurry.
- Brush and finishBrush the cooked drumsticks and add green onion and sesame seeds.
How to Make It
Oven at 425°F, pan lined
Heat the oven to 425°F and line a rimmed sheet pan with foil.
Glaze mixed and split
Whisk the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic and ginger. Reserve 1/3 cup in a small saucepan.
Drumsticks coated
Toss the drumsticks with the remaining glaze and arrange them on the sheet pan.
Roasted to 165°F
Roast 35 to 40 minutes, turning once, until the thickest part reaches at least 165°F.
Reserved glaze boiled and thickened
Bring the reserved glaze to a boil. Stir the cornstarch with the water, whisk the slurry in and simmer until glossy and thick.
Brushed and finished
Brush the cooked drumsticks with the thickened glaze and finish with the green onions and sesame seeds.
Ingredient Notes
- Bone-in, skin-on drumsticks
- Three pounds; the skin is what holds the glaze.
- Soy sauce and honey
- Half a cup of low-sodium soy with a third of a cup of honey as the backbone of the glaze.
- Cornstarch slurry
- A teaspoon of cornstarch with a tablespoon of water, stirred into the boiling reserved glaze.
Why This Recipe Works
- Splitting the glaze before it meets raw chicken means the finishing coat needs no compromise.
- A hot 425°F oven renders the skin while the sugars in the glaze caramelise.
- Cornstarch turns the reserved glaze glossy and thick enough to cling instead of running off.
- Turning the drumsticks once exposes both sides to the pan heat.
Success Tips
- Measure the reserved glaze into the saucepan before the raw chicken goes anywhere near the bowl.
- Line the sheet pan with foil; the honey and sugar in the glaze bake onto bare metal.
- Check the temperature at the thickest part of a drumstick without touching the bone.
Serving Ideas
Pile the drumsticks on a platter, spoon over any remaining thickened glaze and scatter with green onion and sesame seeds.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly and reheat in a hot oven so the glaze tightens again rather than steaming.
Frequently Asked Questions
Can I brush on the glaze the chicken marinated in?
Not unboiled. Reserve 1/3 cup separately and boil it before brushing.
How do I know they are cooked?
At least 165°F at the thickest part, away from the bone, after 35 to 40 minutes.
