Teriyaki Chicken Drumsticks use our homemade teriyaki sauce unless you prefer to use store bought. The drumsticks are fall off the bone tender, every time!
Tyler visited today and decided he wanted to cook chicken drumsticks two ways. He is seven and eventually may rule the world. For now though he has decided he wants to find a job basting chicken and I have to tell you he took this job seriously and if the opportunity arises I think he would be a fabulous baster!
Actually he will be fabulous at anything he decides to do. He wants me to tell you that Honey Mustard Chicken Drumsticks are his favorite and these Teriyaki Chicken Drumsticks are not bad either.
To be honest I do prefer to make my own teriyaki sauce when I have the time or feel like it. Not only do I think it tastes better but I get to control how sweet it is. I have used extra sugar, honey and even pineapple juice and all worked out well. If you have never made your own teriyaki sauce you should definitely put it on your bucket list!
I have always loved a good drumstick and now prefer them to chicken wings. More meat and definitely less work. You will find some of our favorites below. I hope you enjoy them as much as we do!
Our video will be out soon! You have to see this teriyaki sauce being made and just how easy it is. Once you try it you may never use store bought again!
Teriyaki Chicken Drumsticks
- 8 chicken drumsticks or 2 pounds
- 1 1/2 cups teriyaki sauce, store bought or homemade divided
- cooking spray
- 2 cups soy sauce
- 2 cups brown sugar
- 1 heaping tablespoon ginger, miinced
- 1 heaping tablespoon garlic, minced
- 1/4 - 1/2 cup honey
- 1/2 cup mirin
- 1/4 cup cornstarch
In a small saucepan combine soy sauce, sugar, ginger, and garlic. In a small bowl combine mirin and cornstarch. Stir until cornstarch is dissolved. Next, add to soy mixture. Bring sauce to boil over medium high heat, stirring occasionally. Then reduce your heat and simmer, stirring occasionally, until sauce is reduced and becomes syrupy, between 10 and 14 minutes. Add honey and stir. Taste mixture to see if you want to add more honey. My husband prefers a sweeter teriyaki sauce than I do! Add more honey if you prefer! Cover and set aside.
Making the Drumsticks
Reserve 1/2 cup of your teriyaki sauce for basting later. Rinse chicken and pat dry with paper towel. Place rinsed chicken in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag and adjust to ensure the legs are evenly coated with the marinade. Marinate for at least 2 hours, in the refrigerator.
When you are ready to cook preheat your oven to 350 degrees. Prepare a rimmed baking sheet with tinfoil coated in cooking spray. Place chicken on your baking sheet. Bake turning and basting occasionally until cooked, about 1 hour. Serve and enjoy!