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baked_teriyaki_drumsticks Hi! Hope you all had a great weekend. What did you do? I had people over for a little dinner party. One of my goals this year is to have people over for dinner at least once a month. It’s a good chance to try out new recipes (on good friends who wouldn’t care if they turned out bad!), or to make those big meat roasts that would be silly to make just for two. It’s been really fun, and I love trying new and crazy recipes. Today we have a recipe for Crispy Baked Teriyaki Drumsticks. This is a great recipe because you can use it as a main with a side of fried rice (like we did in the photos), or as a really yummy appetizer. These are baked which is great if you feel intimidated by the idea of frying stuff. I personally love anything teriyaki, so these drumsticks with a crunch and a touch of sweet is a new favorite of mine. Yum. What are some recipes you all love to make for dinner parties?
♥ Teri
baked_drumsticks Crispy_Baked_Teriyaki_Drumsticks baked_teriyaki_drumstick_recipe

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Crispy Baked Teriyaki Drumsticks

Makes 8

Ingredients:
8 chicken drumsticks
2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
teriyaki glaze:
1 cup light brown sugar
3/4 cup unflavored rice wine vinegar
1/3 cup plus 1 tablespoon tamari
1 tablespoon minced garlic
1 teaspoon minced ginger

toasted sesame seeds
thinly sliced green onions

Directions:
1. Pat drumsticks dry with paper towels and set aside. In a large Ziploc bag add baking powder, salt and black pepper and shake together until fully combined.
2. Add drumsticks, 4 at a time, seal the bag and shake until completely coated. Shake off any excess coating and place drumsticks onto a cooling rack lined baking sheet (the cooling rack will allow more air to circulate around the drumsticks allowing them to render and crisp up better).
3. Repeat until all drumsticks are coated. Line them on the baking sheet, 1 inch apart and refrigerate for 3 hours.
4. While drumsticks rest, make the teriyaki glaze. Place all ingredients into a saucepan and place over medium heat. Simmer sauce for 15 to 20 minutes or until sauce is thick enough to coat the back of the spoon. Sauce will continue to thicken as it cools. Set aside until ready to use.
5. Preheat oven to 300˚F.
6. Place drumsticks in the oven and bake for about 30 minutes.
7. Increase oven temperature to 425˚F and continue to bake for 15 to 20 minutes, or until juices run clear when drumsticks are cut.
8. Remove from the oven and allow them to rest for 5 minutes.
9. Brush drumsticks generously with glaze and finish with a sprinkle of sesame seeds and sliced green onions. Serve over simple fried rice.

 /   /   /  8 Comments
  1. Elsie Not Specified Not Specified

    Sounds delicious!

    What is the purpose of letting the drumsticks rest for 3 h? Can you shorten this resting period?

    • Jenny Park Not Specified Not Specified

      The purpose is to draw the moisture out of the skin, resulting in a crispier drumstick!…you can definitely shorten the rest time, they just won’t be quite as crispy

  2. Barrett Not Specified Not Specified

    Baking powder? Please explain.

  3. Brittany R. Not Specified Not Specified

    I just made these for dinner tonight, and, for once, I followed the recipe to a tee. This was seriously awesome! The sauce wasn’t too sweet, and while it was sticky enough to coat the chicken (deliciously), clean up wasn’t nearly as difficult as I expected! This recipe is for sure a keeper.
    Question: would it be okay to let the chicken sit for over 3 hours? If I want to make this on a weeknight, I would have to cost the chicken before work then bake it when I got home. Will significantly lover than 3 hours affect this recipe negatively?

  4. The-FoodTrotter Not Specified Not Specified

    It’s probably delicious and I love this golden color, it looks even more appetizing :)

  5. vanessa Not Specified Not Specified

    hey there, when we made this it was so yummy! i had one qualm though, i felt like i could taste the chalky baking powder on the chicken. is there something we missed in the recipe? perhaps we needed to shake of the excess a bit more? the glaze was delicious!

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