You will need some extra time before making this recipe as you will need at least 2 hours to marinate and an hour for baking time. I usually thaw out the drumsticks the night before and in the morning put the drumsticks in the marinate sauce. Then, after work, it is just a matter of baking the drumsticks. Super easy!! (You may consider adding a dash or two of some red pepper flakes and a pinch or two of salt)
3 pounds of Chicken Drumsticks, bone in and with the skin 2 tablespoons Olive Oil 1 tablespoon Sesame Oil 4 tablespoons Honey 1/4 cup Soy Sauce, low sodium 3 Garlic Cloves, minced (if you don’t have the garlic on hand, you can substitute with garlic powder. 1/8 teaspoon garlic powder = 1 garlic clove). 1/2 teaspoon ginger powder 1 tablespoon parsley HOW TO: in a bowl, combine everything EXCEPT the drumsticks. Transfer to a gallon size ziplock type bag. Now add the drumsticks. Squeeze out as much of the air as you can and close up the bag. Refrigerate at least 2 hours (or up to 24 hours). This will marinate the drumsticks. When ready to bake: Oven @ 375 °. Remove marinate and drumsticks from bag and place marinate and chicken into a baking dish… approximately a 4.8 quart dish and at least 2 inches deep. Total baking time is about 1 – 1 & 1/2 hours. Flip drumsticks after every 30 minutes. Bake until chicken is completely cooked. Serve with your favorite sides. Asian Honey Soy Chicken Drumsticks
The Crafty Yam 