Crispy and juicy with incredible flavor, these baked chicken drumsticks are a weeknight dinner dream! They come out perfectly golden with no breading and no frying required, just a simple high-heat bake that results in crispy skin and tender meat every time.
Tossed in a sweet and savory Asian-inspired sauce made with hoisin, honey, soy sauce, and garlic, they have tons of flavor for not much effort. This recipe is easy, budget-friendly, and kid-approved, but it's flavorful enough for grown-up palates too. You can even make them in the air fryer if you're short on time!
🕒 Prep Time: 10 minutes | ⏳ Cook Time: 50-60 minutes | 🔥 Cooking Method: Oven or Air Fryer | 🍗 Serves: 3-4 | 🌶️ Flavor: Crispy, sweet and savory Asian-style
These baked chicken drumsticks are loosely inspired by my lemon pepper wings, which uses the same cooking method (high heat for crispy skin without frying). It pairs especially well with garlic snap peas.
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Ingredients
For the Drumsticks
- 6 chicken drumsticks, bone-in, skin-on
- Vegetable oil, for rubbing the chicken
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Sesame seeds, for garnish
- Chopped scallions, for garnish
For the Asian Sauce
- 2 garlic cloves, minced
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- ¼ cup honey
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 2 teaspoons sriracha, or to taste (optional, for extra spice)
How to Make Baked Chicken Drumsticks
- Preheat the oven: Set your oven to 400°F (200°C). For extra crispiness, place a cooling rack on top of a baking sheet to allow air circulation under the chicken.
- Prepare the drumsticks: Pat the chicken drumsticks dry with paper towels. Rub each one lightly with vegetable oil, then season generously with kosher salt and black pepper.
- Bake the chicken: Arrange the drumsticks on the prepared baking sheet or rack. Bake for 50 to 60 minutes, or until the skin is crispy and the internal temperature reaches 165°F when measured with a meat thermometer.
- Make the sauce: While the chicken bakes, combine the sauce ingredients together in a small bowl.
- Coat the drumsticks: Once the chicken is done, transfer to a serving platter. Toss or brush with the sauce until evenly coated. Alternatively, serve the sauce on the side for dipping.
- Garnish and serve: Sprinkle with toasted sesame seeds and chopped scallions. Serve hot and enjoy!
Air Fryer Instructions
- Preheat the air fryer: Set your air fryer to 400°F (200°C) and let it preheat for a few minutes.
- Prepare the drumsticks as directed in the recipe.
- Air fry the chicken: Arrange the drumsticks in a single layer in the air fryer basket. Don't overcrowd (work in batches if needed).
- Air fry for 16-18 minutes, flipping halfway through, or until the skin is crispy and the internal temperature reaches 165°F.
- Make the sauce as directed in the recipe.
- Coat and serve: Toss the air-fried drumsticks in the sauce or serve the sauce on the side. Garnish with sesame seeds and scallions.
Substitutions
- Chicken drumsticks: Swap with bone-in, skin-on chicken thighs or chicken wings, just adjust the cooking time accordingly (thighs may need a few extra minutes, wings a few less).
- Vegetable oil: Use avocado oil, canola oil, or olive oils with a high smoke point (any neutral, high-heat oil will work for roasting or air frying).
- Soy sauce: Substitute with tamari or coconut aminos for a gluten-free option.
- Hoisin sauce: If you don't have hoisin, mix a little soy sauce + honey + peanut butter + rice vinegar as a quick DIY version (it's not quite the same but can work in a pinch).
- Honey: Use maple syrup, agave nectar, or even a little brown sugar if you need a substitute.
- Sriracha: Swap with any hot sauce you love or omit entirely for a milder version.
- Cayenne pepper: Optional for heat (can be replaced with chili flakes, smoked paprika, or left out completely).
- Sesame seeds & scallions: These are garnishes, so feel free to use chopped cilantro, chives, or skip them entirely if needed. They do add a lot of good flavor though!
Equipment Needed
- Large baking sheet - for roasting the drumsticks in the oven
- Wire cooling rack (optional but recommended) - helps circulate air for crispier skin
- Air fryer - for the air fryer variation
- Mixing bowl - to prepare the Asian sauce
- Tongs - for flipping drumsticks and tossing them in sauce
- Meat thermometer - to ensure chicken reaches an internal temperature of 165°F
- Basting brush or spoon - for coating drumsticks with sauce
- Serving platter - for presentation
- Measuring cups and spoons - for sauce ingredients
Storage & Reheating
Refrigerator:
Store leftover baked chicken drumsticks in an airtight container in the fridge for up to 4 days. Keep any extra sauce in a separate container if it wasn't already tossed with the chicken.
Freezer:
You can freeze cooked drumsticks for up to 2 months. Let them cool completely, then wrap individually or store in a freezer-safe bag or container. For the best texture, freeze without the sauce and add it after reheating.
Reheating:
- Oven: Reheat at 375°F for 10-15 minutes until warmed through and the skin crisps back up.
- Air Fryer: Reheat at 350°F for 5-7 minutes.
- Microwave: Use only for convenience because the chicken won't be crispy. Cover loosely and heat in 30-second intervals until hot.
Tip: Add a fresh drizzle of sauce after reheating to boost flavor!
Frequently Asked Questions
How long do I bake chicken drumsticks at 400°F?
Bake them for 50 to 60 minutes until the skin is crispy and the internal temperature reaches 165°F. Use a meat thermometer so you know exactly when they reach the perfect internal temp.
Can I use boneless chicken?
Bone-in, skin-on drumsticks give the crispiest and most flavorful chicken, but you can definitely use boneless (skinless is not recommended).
Is this recipe spicy?
The sauce is both sweet and savory with optional heat from sriracha and cayenne. Adjust or omit these to make the sauce exactly how you like it.
Can I double the recipe?
Definitely, just make sure not to overcrowd the baking sheet or air fryer basket. Cook the chicken in batches if needed.
How do I know the chicken is fully cooked?
Use an instant-read thermometer inserted into the thickest part (without touching the bone). The chicken is done at 165°F.
Can I make this ahead of time?
You can bake the drumsticks and refrigerate them, then reheat and toss in sauce just before serving.
What can I serve with baked chicken drumsticks?
They pair well with rice, roasted vegetables, coleslaw, noodles, or even a simple green salad.
Related
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Pairings
These are my favorite things to serve with baked chicken drumsticks:
Crispy Asian Baked Chicken Drumsticks
The ultimate recipe for juicy & tender baked chicken drumsticks with an irresistible crispy crunch. No additional breading needed!
Ingredients
Sauce
- 2 garlic cloves (minced)
- ¼ teaspoon cayenne
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- ¼ cup honey
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil (plus more to coat chicken)
- 2 teaspoons sriracha or to taste (optional)
Drumsticks
- 6 chicken drumsticks
- kosher salt & freshly ground black pepper
- 2 tablespoon esame seeds
- 1-2 green onions, chopped
Instructions
- Preheat oven to 400ºF.
- Place the chicken in a baking dish or on a cooling rack over a baking sheet. Brush the drumsticks with oil and season with salt and pepper.
- Bake for 50 minutes to 1 hour or until the skin is crispy and the internal temperature of the chicken reaches 165F.
- While the chicken is cooking, mix all the sauce ingredients together in a small bowl, and set it aside.
- Remove the chicken from the oven and place it on a serving platter. Pour the sauce over the chicken to coat, serving any extra sauce on the side.
- Garnish with the chopped green onions and sesame seeds.
Notes
Use a digital thermometer to temperature. Chicken should be cooked to 165 degrees.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 396Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 174mgSodium: 846mgCarbohydrates: 23gFiber: 1gSugar: 20gProtein: 34g
This data was provided and calculated by Nutritionix.
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Barb says
I will DEFINITELY be making this again. I served it with Miracle Noodles and steamed green beans. Big hit. Thanks for sharing!
Kristy Bernardo says
I'm so glad, thanks so much for letting me know!
Jessy says
I had to comment here, because I’ve made these drumsticks dozens of times now. My kids love them and everyone who has ever had them has raved. They are perfect! And so easy. I’m making them again tonight. Thank you!
Kristy Bernardo says
I'm so happy to hear this! These don't get nearly as much love as I think they should so I really appreciate you letting me know how much you enjoy them! Have an awesome day, Jessy 🙂
Karyl | Karyl's Kulinary Krusade says
Oh man, this sounds SO GOOD! Well, except for the sesame oil...it's just too potent for me. I'm definitely adding this to the meal plan
Kristy Bernardo says
Oh, I love it! But it is potent, I'll give you that. 🙂 Hope you enjoy them! Cheers 🙂
Monete says
Is this fo drumettes or regular drumsticks?
Kristy Bernardo says
It's for regular drumsticks but either would work fine. Cheers 🙂
Michelle D. says
I have made this dish several times after finding it on Pinterest. It is amazing and my family loves it. I've made the Asian version and I've also made it plain and just this evening we tried it with a garlic Parmesan butter sauce which was fantastic!
I've shared this recipe with friends and it is definitely a keeper. Thank you.
Kristy Bernardo says
Hey Michelle, that's fantastic!! So happy you love this one. I've made them with other sauces, too, in fact I'm working on a little eBook (or possibly just a post) that will have the base recipe + 10 sauces to use. I've done garlic parmesan with them but using wings instead of drumsticks. I made it because my older daughter loves my lemon-pepper wings but the youngest decided she wanted something different. Anyway, so thrilled you love it and really appreciate the comment. Cheers! 🙂
justin says
May be a slight error in recipe. Does vegetable oil or sesame oil coat the chicken. In the recipe list it implies sesame oil, in the direction list it implies vegetable oil. Thanks
Kristy Bernardo says
Hi justin, you coat the chicken with vegetable oil. Thanks for pointing that out and my apologies! Enjoy 🙂
justin says
Thanks! Making it now. I added a bit of sesame oil to the rub, so we will see how it goes =) Sauce looks amazing
Kristy Bernardo says
I hope it's not too strong! You'll love the sauce. This is one of my favorite recipes and I haven't made it in FOREVER. Let me know how you like it! Hopefully it'll be even better with the extra sesame oil 🙂
Christeen says
I used this method last night, and I can't wait to make them again - thanks for sharing a wonderful way to prepare chicken drumsticks. I loved that they were saucy, AND crispy, with no burnt, gummy sauce to be found. Fantastic.
Kristy Bernardo says
I'm so happy you tried this recipe and loved it! Thanks for letting me know 🙂 It's one of my favorites!
Natalie says
These are delicious!! I had made them once before while trolling recipes. I found this one, made it once and both hubby and I loved it!! I have searched for a while trying to find this recipe again. Seeing as I stocked up with all ingredients because we wanted it to be a weekly addition. Thrilled I found the recipe again!!! Everyone reading this should try this recipe once. Easy and different than the usual.
Kristy Bernardo says
I'm so glad you found it again! And even more glad that you love it so much! It's one of my favorite easy go-to recipes. So happy someone loves it as much as I do 🙂
Lois says
The sauce is AWESOME! Great recipe!
Kristy Bernardo says
Thanks, Lois! This is one of my FAVORITE recipes and I'm thrilled you enjoyed it! It's one of my lesser-made recipes (at least I assume it is because my other recipes seem to get more comments and questions) so I love that you both made it and liked it as much as I do. Thanks! 🙂
Ashley | Spoonful of Flavor says
Now this looks like the perfect appetizer!
the wicked noodle says
Thank you, Ashley!