I love how quickly this dish comes together without sacrificing depth of flavor. The homemade glaze uses pantry staples and takes only minutes to mix, yet it tastes like something from a restaurant. I don’t need to plan ahead with any marinating—just brush and bake. The glaze clings to the chicken, giving it a lacquered finish that’s finger-licking good. It’s perfect for busy nights when I want something exciting on the table fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 teaspoon crushed red pepper flakes (adjust to taste)
2 green onions, thinly sliced for garnish
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment or foil for easy cleanup.
I arrange the chicken drumsticks on the prepared baking sheet and bake them for 35 to 40 minutes, turning once halfway through, until the skin is golden and crisp.
While the chicken bakes, I whisk together sesame oil and cornstarch in a saucepan over medium heat until smooth.
I stir in the soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame seeds, and red pepper flakes.
I cook the mixture, stirring frequently, until it thickens and becomes glossy—about 4 to 5 minutes.
Once the chicken is nearly done, I brush it generously with the glaze and return it to the oven for another 5 to 10 minutes, just enough time for the glaze to set and become sticky.
I remove the drumsticks from the oven and sprinkle them with sliced green onions and a few extra sesame seeds before serving.
Servings and timing
This recipe makes 8 chicken drumsticks, which typically serves 4 people (2 drumsticks per person). Prep time takes just 10 minutes, and the cook time is 45 minutes, making the total time around 55 minutes. It’s ideal for a quick dinner or a crowd-pleasing appetizer.
Variations
When I want a little extra heat, I add more red pepper flakes or a squirt of sriracha to the glaze. For a tangier twist, I sometimes swap the rice vinegar for apple cider vinegar. If I’m short on drumsticks, I use chicken thighs or wings instead—they work just as well. To make it a full meal, I serve the drumsticks over steamed rice with stir-fried veggies.
Storage/Reheating
I store leftover drumsticks in an airtight container in the fridge for up to 4 days. To reheat, I place them on a baking sheet and warm them in a 350°F (175°C) oven for about 10 to 15 minutes until heated through and slightly crispy. I avoid microwaving if I want to keep the skin from getting soggy, but it works in a pinch.
FAQs
Can I use boneless chicken instead of drumsticks?
Yes, I can! Boneless thighs or even chicken breasts work well. I just adjust the baking time depending on the cut and thickness.
Is the glaze very spicy?
It’s mildly spicy from the red pepper flakes, but I can easily reduce or increase the heat to match my preference.
Can I grill the drumsticks instead of baking?
Absolutely. I grill them over medium heat until cooked through, then brush on the glaze during the last few minutes of grilling to avoid burning.
Can I make the glaze ahead of time?
Yes, I can make the glaze in advance and store it in the fridge for up to a week. I just reheat it gently before brushing it onto the chicken.
What should I serve with these drumsticks?
I like to serve them with steamed jasmine rice, sautéed bok choy, or a crunchy Asian slaw. The glaze pairs well with just about anything.
Conclusion
These Korean Glazed Chicken Drumsticks are proof that a simple meal can still be exciting and packed with flavor. With just a handful of ingredients and under an hour from start to finish, I get juicy, sticky, crave-worthy drumsticks that hit all the right notes. Whether I’m cooking for family or just want to spice up my usual chicken routine, this recipe never disappoints.
These easy baked chicken drumsticks are coated in a sticky, sweet, and savory Korean BBQ glaze made with pantry staples—no marinade needed, just brush and bake!
1/2 teaspoon crushed red pepper flakes (adjust to taste)
For Garnish:
Sliced green onion
Additional sesame seeds (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
In a small bowl, whisk sesame oil and cornstarch until smooth.
Add soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame seeds, and red pepper flakes. Mix until well combined to form your glaze.
Place drumsticks on the prepared baking sheet. Brush generously with the glaze, coating all sides.
Bake for 40–45 minutes, flipping halfway through and brushing with more glaze as needed, until chicken reaches an internal temperature of 165°F (74°C) and the glaze is caramelized.
Garnish with sliced green onions and extra sesame seeds before serving.
Notes
No marinating needed—just brush and bake!
You can double the glaze and save some for drizzling over rice or veggies.
Adjust spice level by increasing or decreasing red pepper flakes.
Works with chicken thighs or wings as well—adjust cook time accordingly.
