Baked Honey Mustard Chicken Drumsticks
Honey Mustard Drumsticks
Chicken drumsticks roasted with a simple honey mustard glaze until the skin is sticky, golden, and deeply savory at the edges.
These baked honey mustard chicken drumsticks are the kind of oven dinner that asks for very little prep but still lands with a proper glazed, roast-chicken finish. The sauce is built from pantry staples: Dijon mustard for sharpness, honey for sweetness, garlic for depth, and a little vinegar to keep the glaze from tasting flat.
The drumsticks roast first with seasoning and just part of the glaze, which gives the skin time to render before the honey becomes too dark. A second brushing near the end turns the outside glossy and sticky while the meat stays juicy against the bone.
Serve the drumsticks with roasted potatoes, rice, buttered noodles, or a crisp slaw that can catch the extra pan juices. They are casual enough for a weeknight but sturdy enough for a tray of game-day food or a make-ahead lunch box.
For the best texture, leave space between the drumsticks and roast them on a rimmed baking sheet rather than crowding them in a dish. The glaze should bubble and cling, and the thickest part of the chicken should register 175°F to 185°F for tender dark meat.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a rimmed baking sheet with foil or parchment for easier cleanup.
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2
Pat the chicken drumsticks very dry, then arrange them on the baking sheet with a little space between each piece.
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3
Whisk the Dijon mustard, honey, olive oil, apple cider vinegar, garlic, smoked paprika, salt, and black pepper in a small bowl until smooth.
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4
Brush the drumsticks with about half of the honey mustard glaze, turning them so the seasoning coats all sides.
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5
Roast for 25 minutes, then turn the drumsticks over and spoon away any excess watery pan juices if the sheet looks crowded.
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6
Brush the chicken with most of the remaining glaze and roast for 15 to 20 minutes more, until the skin is golden and the thickest part reaches at least 175°F.
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7
Brush with the last spoonful of glaze during the final 5 minutes if you want a shinier, stickier finish, watching that the honey does not scorch.
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8
Rest the drumsticks for 5 minutes, sprinkle with parsley, and serve with the sticky pan juices spooned over the top.
Ingredients
- Chicken Drumsticks:2 1/2 lb
- Dijon Mustard:1/4 cup
- Honey:1/4 cup
- Olive Oil:2 tbsp
- Apple Cider Vinegar:1 tbsp
- Garlic Cloves, finely minced:3
- Smoked Paprika:1 tsp
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
- Fresh Parsley, chopped:2 tbsp
Tips & Notes
- For milder mustard flavor, replace half of the Dijon with whole-grain mustard or yellow mustard.
- If the glaze is browning too fast, tent the chicken loosely with foil for the last few minutes.
- Drumsticks are tenderest when cooked past the poultry minimum temperature; 175°F to 185°F gives better dark-meat texture.
