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Honey Mustard Baked Chicken Drumsticks
Honey Mustard Baked Chicken Drumsticks deliver sticky, caramelized skin and juicy meat that everyone will love. You get sweet honey, tangy Dijon, and a little wholegrain crunch in every bite. Also, this recipe gives you crispy smashed potatoes and bright steamed broccolini for a complete dinner. You can make it on a weeknight because the prep stays simple, yet the flavor tastes restaurant-level. If you enjoy bold glazes, try the similar glaze on honey mustard glazed salmon fillets for another easy main. Finally, you can double the batch for a crowd, and leftovers reheat well for lunch.
Why Make Honey Mustard Baked Chicken Drumsticks
- Ease: You toss drumsticks in a quick honey-mustard glaze and bake; you do not need fancy skills.
- Flavor: The glaze balances sweet and tangy, and the skin caramelizes for a crispy finish.
- Cost-effective: Drumsticks cost less than other cuts, so you feed more people on a budget.
- Versatility: You serve the drumsticks with potatoes, rice, or salad for many meals.
How to Make Honey Mustard Baked Chicken Drumsticks
First, you prepare the potatoes and preheat the oven to get steady heat. Then, you brush the drumsticks with a mustard-honey mixture and arrange them so hot air circulates. The glaze sticks and browns because the sugar in the honey caramelizes under high heat.
Next, you roast the drumsticks until the skin crisps and the meat stays juicy. Meanwhile, you smash and roast the potatoes for crunchy edges and tender centers. Finally, you plate the drumsticks with steamed broccolini and fresh herbs for color and brightness.
Ingredients
For the potatoes:
- 4 x 150g/5oz potatoes ((Note 1))
- 2 tbsp / 30 g olive oil or melted butter
For the chicken:
- 8 chicken legs (about 1 kg / 2 lb) ((Note 2))
- 2 tsp olive oil
- Pinch of salt and pepper
For the sauce:
- 2 tbsp Dijon mustard ((Note 3))
- 1 tbsp wholegrain mustard ((or use more Dijon))
- 1/4 cup honey
- 1 garlic clove (, minced)
- 1 tsp cornflour/cornstarch ((Note 4))
For garnish and sides:
- Fresh thyme leaves or chopped parsley
- Steamed broccolini exactly as provided
Directions
Smashed Potatoes option:
- Preheat the oven to 220°C / 425°F.
- Boil the potatoes until tender, about 15 minutes.
- Drain the potatoes and let them steam dry for 2 minutes.
- Place potatoes on a baking tray and gently press each to smash.
- Drizzle with 2 tbsp / 30 g olive oil or melted butter and sprinkle salt.
- Roast the potatoes at 220°C / 425°F for 25–30 minutes until golden and crisp.
Sticky Baked Drumsticks:
- Preheat the oven to 200°C / 400°F if you roasted potatoes first, otherwise use the same 220°C / 425°F for extra crisp.
- Pat the 8 chicken legs dry with paper towels.
- Toss the drumsticks with 2 tsp olive oil and a pinch of salt and pepper.
- Whisk 2 tbsp Dijon mustard, 1 tbsp wholegrain mustard, 1/4 cup honey, minced garlic, and 1 tsp cornflour/cornstarch in a bowl until smooth.
- Brush half the glaze over the drumsticks and arrange them on a lined baking tray with space between pieces.
- Roast the drumsticks at 200–220°C / 400–425°F for 25 minutes until the skin browns.
- Brush the remaining glaze over the drumsticks, then return them to the oven for 8–12 minutes until the glaze thickens and the meat reaches clear juices when pierced.
- Garnish with fresh thyme leaves or chopped parsley and serve.
Baking:
- Use a thermometer to check the thickest drumstick; aim for 74°C / 165°F internal temperature.
- Let the drumsticks rest for 5 minutes after baking so juices redistribute.
- Serve the drumsticks with smashed potatoes and steamed broccolini.
How to Serve Honey Mustard Baked Chicken Drumsticks
- Serve the drumsticks on a platter with smashed potatoes and steamed broccolini for a family-style meal.
- Add a crisp green salad and lemon wedges to cut the glaze’s sweetness.
- Offer simple sides like steamed rice or buttered noodles for picky eaters.
- Present the drumsticks on a wooden board and sprinkle fresh parsley for color.
How to Store Honey Mustard Baked Chicken Drumsticks
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze glazed drumsticks in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
- Reheat: Reheat in a 180°C / 350°F oven for 10–15 minutes until hot and the glaze becomes tacky; alternatively, microwave in short bursts and finish in the oven to crisp the skin.
Tips to Make Honey Mustard Baked Chicken Drumsticks
- Substitute: Use skin-on chicken thighs if you prefer darker meat; adjust cook time by 5–8 minutes.
- Crunch: For crunchier skin, pat the drumsticks very dry and roast at the higher end of the temperature range.
- Thicken glaze: Mix 1 tsp cornflour/cornstarch with 1 tbsp cold water before adding to the sauce to avoid lumps.
- Time-saver: Roast potatoes on the same tray as drumsticks if you allow space and rotate halfway.
- Flavor boost: Add smoked paprika or a pinch of cayenne to the glaze for warmth.
Variations
- Lemon-Herb Drumsticks: Add 1 tbsp lemon juice and 1 tsp lemon zest to the glaze and finish with chopped rosemary.
- Maple-Mustard Twist: Replace half the honey with pure maple syrup for a deeper, earthy sweetness.
- Garlic-Parmesan Finish: After baking, toss drumsticks with grated Parmesan and chopped parsley for a savory crust.
FAQs
Q: Can I use chicken wings instead of drumsticks? A: Yes, you can use wings; reduce the bake time to 18–22 minutes and watch for crispiness.
Q: How do I prevent the glaze from burning? A: Brush glaze on toward the last 10–15 minutes of cooking and lower oven temperature if it browns too fast.
Q: Can I make the glaze ahead of time? A: Yes, store the glaze in a sealed jar in the fridge for up to 3 days and whisk before using.
Q: How do I make this gluten-free? A: Use cornflour/cornstarch as listed and check Dijon mustard for any additives that contain gluten.
Q: What if my drumsticks look dry after reheating? A: Brush a little olive oil or extra glaze on them and reheat briefly in the oven to restore moisture and shine.
Honey Mustard Baked Chicken Drumsticks
A simple yet delicious recipe for sticky, caramelized honey mustard chicken drumsticks served with crispy smashed potatoes and steamed broccolini, perfect for a weeknight dinner.
Ingredients
Method
Preparation for Smashed Potatoes
- Preheat the oven to 220°C / 425°F.
- Boil the potatoes until tender, about 15 minutes.
- Drain the potatoes and let them steam dry for 2 minutes.
- Place potatoes on a baking tray and gently press each to smash.
- Drizzle with 2 tbsp olive oil or melted butter and sprinkle salt.
- Roast the potatoes at 220°C / 425°F for 25–30 minutes until golden and crisp.
Sticky Baked Drumsticks
- Preheat the oven to 200°C / 400°F if you roasted potatoes first, otherwise use the same 220°C / 425°F for extra crisp.
- Pat the chicken legs dry with paper towels.
- Toss the drumsticks with 2 tsp olive oil and a pinch of salt and pepper.
- Whisk together the Dijon mustard, wholegrain mustard, honey, minced garlic, and cornflour/cornstarch until smooth.
- Brush half the glaze over the drumsticks and arrange them on a lined baking tray with space between pieces.
- Roast the drumsticks at 200–220°C / 400–425°F for 25 minutes until the skin browns.
- Brush the remaining glaze over the drumsticks, then return them to the oven for 8–12 minutes until the glaze thickens and juices run clear when pierced.
- Garnish with fresh thyme or parsley and serve.
Nutrition
Notes
Let the drumsticks rest for 5 minutes after baking so juices redistribute. Serve the drumsticks with smashed potatoes and steamed broccolini.
