Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 chicken drumsticks (about 3 lb)
- Low-sodium soy sauce, 1/3 cup
- Light brown sugar, 1/4 cup + 2 tbsp (divided)
- Unseasoned rice vinegar, 2 tbsp (plus 2 tbsp for pickles)
- Fresh ginger, 1 tbsp grated
- Garlic, 3 cloves minced
- Toasted sesame oil, 1 tbsp
- Chili-garlic sauce or sriracha, 1 tsp (optional)
- Cornstarch, 2 tsp + water, 2 tsp
- English cucumber, 1 (12 oz)
- Granulated sugar, 1 tbsp (pickles)
- Kosher salt, 1/2 tsp (pickles)
- Red pepper flakes, pinch (pickles)
- Scallions, 2–3 thinly sliced
- Toasted sesame seeds, 2–3 tsp
Do This
- 1. Whisk soy sauce, 1/4 cup brown sugar, 2 tbsp vinegar, ginger, garlic, sesame oil, and chili-garlic sauce.
- 2. Marinate drumsticks 30 minutes in the fridge; meanwhile heat oven to 425°F.
- 3. Line a sheet pan with foil, set a rack on top, and pat chicken very dry.
- 4. Arrange on rack and roast 35–40 minutes, turning once halfway.
- 5. Boil reserved marinade with 2 tbsp brown sugar; whisk in 2 tsp cornstarch + 2 tsp water; simmer 3–5 minutes until syrupy.
- 6. Toss cucumber with 2 tbsp vinegar, 1 tbsp sugar, 1/2 tsp salt, and a pinch of red pepper; rest 10–15 minutes.
- 7. Brush chicken with glaze and broil 2–3 minutes to lacquer; rest 5 minutes. Garnish with scallions and sesame; serve with pickles.
Why You’ll Love This Recipe
- Oven-baked to sticky, lacquered perfection without deep frying.
- Bold soy-ginger flavor balanced by bright, crunchy quick pickles.
- Hands-off cooking with make-ahead-friendly components.
- Family-friendly heat level that you can easily dial up or down.
Grocery List
- Produce: Fresh ginger, garlic, scallions, English cucumber
- Dairy: None
- Pantry: Chicken drumsticks, low-sodium soy sauce, light brown sugar, unseasoned rice vinegar, toasted sesame oil, cornstarch, chili-garlic sauce or sriracha (optional), toasted sesame seeds, kosher salt, red pepper flakes, aluminum foil
Full Ingredients
Chicken & Marinade
- 8 bone-in, skin-on chicken drumsticks (about 3 lb / 1.4 kg)
- 1/3 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 tbsp unseasoned rice vinegar
- 1 tbsp finely grated fresh ginger
- 3 garlic cloves, minced
- 1 tbsp toasted sesame oil
- 1 tsp chili-garlic sauce or sriracha (optional)
- 1/2 tsp freshly ground black pepper
Sticky Glaze
- Reserved marinade from above
- 2 tbsp packed light brown sugar
- 2 tsp cornstarch mixed with 2 tsp cold water
Quick Pickled Cucumbers
- 1 English cucumber (about 12 oz), thinly sliced into rounds
- 2 tbsp unseasoned rice vinegar
- 1 tbsp granulated sugar
- 1/2 tsp kosher salt
- Pinch red pepper flakes
- 1 tsp toasted sesame seeds (optional)
To Finish & Serve
- 2–3 scallions, thinly sliced
- 2–3 tsp toasted sesame seeds
- Steamed white or brown rice (optional)
Step-by-Step Instructions
Step 1: Whisk the soy-ginger marinade
In a medium bowl, whisk together the soy sauce, 1/4 cup brown sugar, rice vinegar, grated ginger, minced garlic, toasted sesame oil, chili-garlic sauce (if using), and black pepper until the sugar dissolves.
Step 2: Coat the drumsticks and marinate
Pat the drumsticks dry with paper towels. Place them in a large zip-top bag or shallow dish and pour in the marinade. Seal and turn to coat well. Refrigerate for 30 minutes (up to 2 hours for deeper flavor). Turn once during marinating if possible.
Step 3: Preheat and set up the pan
While the chicken marinates, preheat the oven to 425°F (220°C) with a rack in the center. Line a rimmed sheet pan with foil and set a wire rack on top. Lightly oil the rack or mist with cooking spray for easier cleanup. Remove the chicken from the marinade, letting excess drip off. Reserve all marinade in a small saucepan for the glaze (do not discard).
Step 4: Roast the drumsticks
Arrange the drumsticks on the rack with space between pieces. Roast for 35–40 minutes, turning once halfway through, until the skin is browned and the thickest part of the meat registers 175°F (79°C). The bones should jiggle easily when gently moved.
Step 5: Reduce the reserved marinade to a sticky glaze
While the chicken roasts, bring the reserved marinade to a boil over medium heat. Stir in 2 tbsp brown sugar, then whisk in the cornstarch slurry (2 tsp cornstarch mixed with 2 tsp cold water). Simmer, whisking, for 3–5 minutes until glossy and syrupy enough to coat the back of a spoon. Keep warm over very low heat.
Step 6: Make the quick pickled cucumbers
In a bowl, toss the cucumber slices with 2 tbsp rice vinegar, 1 tbsp sugar, 1/2 tsp kosher salt, and a pinch of red pepper flakes. Let sit at room temperature for 10–15 minutes, tossing once or twice. Sprinkle with 1 tsp sesame seeds if you like. Drain off excess liquid before serving.
Step 7: Lacquer, broil, and garnish
When the drumsticks are cooked, switch the oven to broil. Brush each drumstick generously with the hot glaze and broil 2–3 minutes, watching closely, until the edges are lightly charred and the sauce looks lacquered. Rest 5 minutes. Toss or brush with a little extra glaze, then scatter with sliced scallions and toasted sesame seeds. Serve hot with the quick pickled cucumbers and rice.
Pro Tips
- Dry the chicken thoroughly before roasting for better browning and a less watery glaze.
- Use a rack over a foil-lined sheet to promote airflow and keep the skin from steaming.
- For the stickiest finish, glaze twice: once before broiling and again right after resting.
- Temperature target: drumsticks taste best around 175–185°F where connective tissue softens and meat is tender.
- If the glaze thickens too much off heat, whisk in 1–2 tsp hot water to loosen.
Variations
- Spicy Gochujang: Add 1–2 tbsp gochujang to the marinade and reduce added brown sugar by 1 tbsp for a sweet-heat kick.
- Air Fryer: Cook at 380°F for 22–26 minutes, turning halfway. Brush with glaze and air-fry 2–3 minutes at 400°F to lacquer.
- Wing or Thigh Swap: Use 2.5–3 lb wings (cook 35–40 minutes) or 2.5 lb bone-in thighs (cook 30–35 minutes) before glazing and broiling.
Storage & Make-Ahead
Refrigerate cooked chicken in an airtight container up to 4 days; quick pickles keep 3 days. Reheat chicken at 400°F for 10–12 minutes until hot, then brush with leftover glaze. Freeze cooked drumsticks (without pickles) up to 3 months; thaw overnight and reheat as above. The glaze can be made 3 days ahead; store chilled and rewarm gently. Always boil any marinade before using as a glaze to ensure food safety.
Nutrition (per serving)
Approximate for 1/4 of recipe (2 drumsticks with glaze and some pickles): 480 calories; 33 g protein; 26 g fat; 20 g carbohydrates; 15 g sugars; 1,150 mg sodium. Values are estimates and will vary based on brands and portion sizes.
