These baked teriyaki chicken drumsticks are bursting with flavor thanks to my homemade teriyaki sauce, and they’re so easy to make! All I do is quickly mix a few simple ingredients together to make the sauce, pour it over the drumsticks, then pop them in the oven. Making this teriyaki chicken legs recipe is truly the simplest thing, and they’re just as good for game day appetizers as they are for weeknight dinners!
Juicy and tender with the perfect amount of meat on the bone, drumsticks are a completely underrated piece of chicken if you ask me. This foolproof recipe for drumsticks baked in teriyaki sauce really proves my point. Every bite of these sauce-y chicken legs is delicious, and you’ll definitely want to lick every finger clean!
What’s in this Teriyaki Chicken Legs recipe?
My quick and easy teriyaki sauce is the star of this baked chicken drumsticks recipe! It’s a delicious blend of soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil, and sriracha that makes for a gloriously sticky, sweet, and tangy sauce.
- Drumsticks: I use bone-in, skin-on drumsticks for this recipe. But you can use the sauce for chicken thighs or leg quarters too–just adjust the cooking time as needed.
- Soy Sauce: A great base for the sauce. I recommend a low-sodium option to cut down on saltiness. You can use tamari or coconut aminos for a gluten-free alternative.
- Brown Sugar: Adds a deep, rich sweetness to the teriyaki sauce.
- Rice Vinegar: Mirin or rice wine are good substitutes.
- Ginger: Use fresh grated ginger for the most potency. Sub ¼ teaspoon of ground ginger if needed.
- Garlic: Fresh minced garlic is best; or sub ¾ teaspoon of garlic powder.
- Sesame Oil: Adds a nutty flavor to the sauce.
- Sriracha: Adds a little bit of heat to the sauce.
- Cornstarch: Mix with water to thicken the sauce.
Variations To Try
When I want to make these baked drumsticks a little spicier, I just add more sriracha (or some sambal oelek) to the teriyaki sauce. You can also mix in some chili powder or smoked paprika. For a sweeter sauce, mix in some honey–a little bit at a time until you get the flavor you like.
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How to Make Ahead
You can marinate the chicken drumsticks in the teriyaki sauce anywhere from 30 minutes to 24 hours before baking them. Store the drumsticks in the sauce, in an airtight container or resealable bag, in the refrigerator until ready to bake.
The simple teriyaki sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator until ready to use.
How to Store and Reheat
Store leftover baked teriyaki chicken drumsticks in an airtight container in the refrigerator for up to 3 days; or freeze for 3 months.
Reheat in a 350°F oven or Air Fryer for 8-10 minutes, or until warmed through. If frozen, defrost them in the fridge before reheating.
Notes and Tips
- To keep the drumsticks juicy while baking, I baste them every 5-10 minutes with the teriyaki sauce from the bottom of the pan. This also creates a more concentrated flavor.
- To add sweetness and prevent the teriyaki sauce from sticking, I sometimes place 1 thinly-sliced yellow onion all over the bottom of the baking dish. The flavorful onions can then be mixed into rice, veggies, or whatever you’re serving alongside the drumsticks for dinner!
Baked Teriyaki Chicken Drumsticks Recipe
Prep:10minutes
Cook:55minutes
Total Time
:1hour5minutes
Instructions
Preheat oven to 425°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
Arrange the drumsticks,skin side down in the baking dish.
8 bone-in,skin-on chicken drumsticks
In a medium bowl,whisk the soy sauce,water,brown sugar,rice vinegar,ginger,garlic,sesame oil,and sriracha together. Pour the sauce over the drumsticks.
¼ cup low-sodium soy sauce,¼ cup water,3 tablespoons brown sugar,2 tablespoons rice vinegar,1 tablespoon grated fresh ginger,3 cloves garlic,1 teaspoon sesame oil,1-3 teaspoons Sriracha
Bake for 40-45 minutes,flipping halfway through the cooking time. Remove from the oven and set the chicken aside.
Pour the sauce into a saucepan and bring the sauce to a simmer. Remove from the heat.
Stir your cornstarch and water mixture one last time and pour it into the sauce. Return the sauce to the heat and bring back to a simmer. Once the sauce has thickened,liberally brush it over the chicken.
1 tablespoon cornstarch
Broil the chicken for 2-5 minutes until browned and lacquered with sauce. Garnish with green onions and sesame seeds,if desired.
sliced green onions,sesame seeds
Notes
- Soy Sauce:For a gluten-free alternative,you can use tamari or coconut aminos in place of the soy sauce.
- You can substitute bone-in,skin-on chicken thighs for some or all of the drumsticks.
- I like to keep the skin on my drumsticks,but you can remove it if you wish. The drumsticks may not come out as crisp,though.
- You can use sake (rice wine) or mirin in place of the rice vinegar.
- In place of the fresh ginger,you can use ¼ teaspoon of ground ginger.
- In place of the garlic,you can use ¾ teaspoon garlic powder.
- For a spicy teriyaki sauce,add more sriracha or sambal oelek.
- Nutritional information does not include optional ingredients.
Storage: Store baked teriyaki chicken drumsticks in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Baked Teriyaki Chicken Drumsticks Recipe
Amount Per Serving (2 drumsticks)
Calories307
Calories from Fat 135
% Daily Value*
Fat15g23%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol139mg46%
Sodium762mg33%
Potassium424mg12%
Carbohydrates13g4%
Fiber 0.2g1%
Sugar 9g10%
Protein28g56%
Vitamin A71IU1%
Vitamin C2mg2%
Calcium33mg3%
Iron1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Teriyaki Chicken Drumsticks Step by Step
Prep: Preheat the oven to 425°F,then spray a 9×13-inch baking pan with nonstick cooking spray. Arrange 8 bone-in,skin-on chicken drumsticks in a single layer in the baking dish.
Make the Teriyaki Sauce: In a medium bowl,whisk together ¼ cup of low-sodium soy sauce, ¼ cup of water, 3 tablespoons of brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of grated fresh ginger, 3 cloves of minced garlic, 1 teaspoon of sesame oil,and 1-3 teaspoons of Sriracha (depending on how spicy you want it to be).
Bake the Drumsticks: Pour the sauce over the drumsticks. Bake for 40-45 minutes,flipping halfway through the cooking time. When they’re done,remove from the oven and set the chicken aside.
Simmer the Sauce: Pour the remaining sauce from the bottom of the baking dish into a saucepan,and bring it to a simmer on the stovetop;then remove it from the heat.
Make a Slurry: In a small dish,combine 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry.
Thicken the Sauce: Stir the cornstarch slurry into the teriyaki sauce,then return it to heat and bring back to a simmer;and let it thicken.
Broil and Serve: Once the teriyaki sauce has thickened to your liking,liberally brush it over the baked chicken legs. Then broil the chicken for 2-5 minutes,until browned and lacquered with sauce. Garnish with green onions and sesame seeds to serve,if desired.
Teriyaki sauce is a classic sauce made from soy sauce,sake (rice wine) or rice vinegar,sugar,and ginger.
You certainly can! Use your favorite store-bought teriyaki sauce to save some prep time.
You don’t need to,but you certainly can marinate them for anywhere from 30 minutes up to overnight.
No. Covering them will cause them to steam instead of brown,leading to soggy chicken.
Yes! Preheat your Air Fryer to 360°F,arrange the drumsticks in a single layer in the basket,and air fry for 20 minutes,flipping halfway through.