These hot honey drumsticks are sticky-sweet, peppery-spicy, and baked in the oven with zero fuss. The glaze is made with just a few pantry staples, but it brings big flavor—sweet from the honey, spicy from the hot sauce, and a little tangy too. Perfect for busy weeknights, pair with your favorite sides or enjoy straight off the tray.
Protein: 15 grams per drumstick
Chicken drumsticks are a protein-packed cut that stays juicy in the oven and holds up beautifully to bold sauces. What I love about this recipe is how the skin crisps just enough to carry that sticky-spicy glaze without slipping off – it’s a small detail, but it makes each bite hit just right.
Contents
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Why you will love this recipe
- Big flavor: Sweet, spicy, salty – all in one bite.
- No frying: Crispy finish straight from the oven.
- Quick prep: Just a few minutes in a bowl, then bake.
- Simple ingredients: Nothing fancy, all easy to find.
- Versatile sauce: Great on wings, thighs, or even tofu.
Key ingredients and substitutions
- Chicken drumsticks: Juicy and bone-in for maximum flavor. You can swap with chicken legs, thighs, or wings if needed.
- Black pepper: Adds a mild kick that balances the sweetness.
- Smoked paprika: Brings a warm, smoky depth. Regular paprika works too, or try cayenne for extra heat.
- Garlic powder: Adds a savory base without the need to chop.
- Salt: Essential for seasoning – adjust to taste.
- Honey: The star of the glaze. You can try hot honey or honey BBQ sauce for a twist.
- Hot sauce: Use your favorite! Something tangy works well. Try sriracha, Frank’s, or a vinegar-based wing sauce.
- Parchment paper: Keeps the baking sheet clean and the drumsticks from sticking.
How to make
- Prep the oven: Preheat to 200°C/400°F and line a baking sheet with parchment paper or foil.
- Dry the chicken: Pat the drumsticks dry with a paper towel to help the skin crisp up in the oven.
- Mix the seasoning: In a small bowl, mix together the black pepper, smoked paprika, garlic powder, and salt.
- Season generously: Toss drumsticks in a large bowl with seasoning and mix well.
- First bake: Arrange on the baking sheet and bake for 15 minutes.
- Flip and continue: Turn the drumsticks over using tongs and return to the oven for another 10 minutes.
- Make the glaze: In a small bowl, mix together honey, hot sauce, and garlic powder.
- Sauce it up: Brush the hot honey sauce all over the drumsticks, flip, and brush the other side too.
- Final bake: Pop them back in the oven for 2 more minutes so the glaze gets sticky.
- Check and rest: Make sure internal temperature hits 75°C/165°F. Let rest 5 minutes before serving.
Recipe notes and tips
- Dry is key: Pat the drumsticks dry before seasoning to help the skin crisp in the oven.
- Spacing matters: Give each piece a little room on the baking sheet so they roast, not steam.
- Brush, then bake: Add the glaze just before the final minutes so the honey doesn’t burn.
- Thermometer check: A quick check at the thickest part makes sure they’re cooked through.
- Rest time counts: Let them sit for 5 minutes before serving – this keeps the juices in the meat, not on the plate.
Storage instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 180°C/350°F until heated through – about 10-12 minutes.
- Freezer: Freeze cooled drumsticks in a freezer-safe bag for up to 2 months.
- Best texture: Reheat in the oven or air fryer to bring back the crispy edges.
Variations
- Boneless swap: Try boneless chicken thighs or breasts if you prefer no bones.
- Wing night: Use the same method and sauce on chicken wings for a game-day spin.
- Soy twist: Add a splash of soy sauce or Worcestershire sauce to the glaze for a deeper savory hit.
- Mild version: Use honey BBQ sauce instead of hot sauce for a kid-friendly option.
- Grill it: Fire up the grill instead of the oven for a smoky charred flavor.
What to serve with this recipe
- Veggies: Pair with sesame broccoli or broccoli salad for something crisp and fresh.
- Starches: Serve it beside instant pot basmati rice, mashed swede (rutabaga), or high protein pasta salad for something hearty.
- Salads: Keep it light with whole30 coleslaw or a wedge salad.
- Dips & sauces: Try whole30 ranch, spicy mayo, or honey mustard dressing.
Frequently asked questions
Can I make these with chicken thighs instead?
Yes! Bone-in or boneless thighs work well – just adjust the cooking time slightly as they may take a few minutes longer.
Can I prep this ahead of time?
Absolutely. You can season the drumsticks and mix the sauce up to a day in advance – just keep both in the fridge until you’re ready to bake.
Can I use frozen drumsticks?
Yes, but thaw them fully and pat them dry before seasoning to help the skin crisp properly.
Does this work in an air fryer?
It does! Check out Air Fryer Hot Honey Drumsticks for more details.
More bold bites with hot honey and chicken
- Air Fryer Hot Honey Chicken Legs
- Easy Baked Chicken Drumsticks
- High Protein Chicken Salad
- Instant Pot Shredded Chicken
- Hot Honey Sauce
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Hot Honey Chicken Drumsticks Recipe
These hot honey drumsticks are sticky-sweet, peppery-spicy, and oven-baked with no fuss. It’s a good recipe for weeknights – simple, bold, and full of flavor.
Ingredients
- 10 chicken drumsticks - about 2.5 lbs/1.1kg
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2-1 teaspoon salt
For the hot honey sauce
- 4 tablespoons honey
- 2 teaspoons hot sauce
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 200°C/400°F, and line a baking sheet with parchment paper.
- Strain the drumsticks in a strainer and pat them dry with a paper towel.10 chicken drumsticks
- Place the drumsticks in a mixing bowl along with the spices and mix them well together.1 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2-1 teaspoon salt
- Place the drumsticks on the baking tray and bake for 15 minutes.
- After 15 minutes, turn the drumsticks with tongs.
- Return to the oven and bake for another 10 minutes.
- In a small bowl, mix together the honey, hot sauce, and garlic powder.4 tablespoons honey, 2 teaspoons hot sauce, 1/2 teaspoon garlic powder
- Brush the hot honey sauce all over the chicken, turning it over to make sure the other side is covered.
- Bake for 2 more minutes.
- Make sure the chicken is cooked through by checking it with a meat thermometer. It should read 75°C/165°F.
- Let it rest for 5 minutes, then serve and enjoy!
Notes
- Dry is key: Pat the drumsticks dry before seasoning to help the skin crisp in the oven.
- Spacing matters: Give each piece a little room on the baking sheet so they roast, not steam.
- Brush, then bake: Add the glaze just before the final minutes so the honey doesn’t burn.
- Thermometer check: A quick check at the thickest part makes sure they’re cooked through.
- Rest time counts: Let them sit for 5 minutes before serving – this keeps the juices in the meat, not on the plate.
Storage instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 180°C/350°F until heated through – about 10-12 minutes.
- Freezer: Freeze cooled drumsticks in a freezer-safe bag for up to 2 months.
- Best texture: Reheat in the oven or air fryer to bring back the crispy edges.
Nutritional Information
Serving: 1drumstick | Calories: 164kcal | Carbohydrates: 8g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 241mg | Potassium: 203mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
