Spicy Honey Garlic Drumsticks

October 17, 2011

I’ve been on a bit of a honey kick lately, along with a dark meat thing after years of eating only chicken breasts.  This simple, easy recipe combines them both for a tasty main dish that’s both sweet and spicy.  Don’t like the heat?  Just leave out the pepper.

My kitchen was on the chaotic side, full of kids and grand kids and everyone else,  when I made these and somehow I didn’t get a shot of the ingredients.  I remember setting it up but I have no idea what happened after that.   Oh well, it’s a short and simple list anyway.


  • Drumsticks (or thighs)
  • Soy Sauce, 1/3 cup
  • Cider Vinegar, 1/3 cup
  • Honey, 1/3 cup plus plenty more for drizzling
  • Garlic, 1 head
  • Crushed Red Pepper Flakes

Preheat the oven to 375.  Mince the garlic.

And have you seen this nifty trick from Saveur for peeling mass amounts of garlic?  It really does work.  It took me a little longer than ten seconds but it sure is easier than crushing and peeling each one individually.

Combine soy sauce, vinegar and honey and stir it all together until the honey is dissolved.

Arrange the chicken in a shallow baking dish and pour the sauce over the top.

Spread the garlic evenly over the top then sprinkle generously with crushed red pepper flakes.  Drizzle generously with more honey.

Bake for 30 to 45 minutes, until the chicken is done and the skins are a little browned.  Baste a couple of times with the sauce but don’t rinse off all that sticky honey goodness.

Remove the chicken to a platter and spoon a little of the sauce from the pan over the top.

Serve ‘em up and enjoy!

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