Soy Sauce Chicken Drumsticks Recipe

Learn how to make the best homemade soy sauce chicken drumsticks with this easy baking recipe. The secret lies in the perfect balance of sweet and savory marinade ingredients and the two-stage cooking method for guaranteed juicy meat and caramelized skin. A foolproof Asian-inspired dish everyone will love!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

40 mins

Serves:

8 drumsticks

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 chicken drumsticks (about 1kg)</li><li class="ingredients-single-item">120ml dark soy sauce</li><li class="ingredients-single-item">60ml light soy sauce</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">60ml Chinese Shaoxing wine (or dry sherry)</li><li class="ingredients-single-item">30ml sesame oil</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">20g fresh ginger, sliced</li><li class="ingredients-single-item">2 star anise</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">2 spring onions, sliced (plus extra for garnish)</li><li class="ingredients-single-item">1 tbsp sesame seeds, for garnish</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Baking tray with rack</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Basting brush</li><li class="equipment-single-item">Food thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine dark soy sauce, light soy sauce, brown sugar, Shaoxing wine, sesame oil, minced garlic, sliced ginger, star anise, cinnamon stick, and sliced spring onions. Stir well until the sugar has completely dissolved. The combination of both dark and light soy creates depth of flavor and that beautiful mahogany color.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the chicken drumsticks in the marinade, ensuring they are fully submerged. Cover the bowl with cling film and refrigerate for at least 2 hours, or preferably overnight. Turn the drumsticks occasionally to ensure even marinating. This extended marinating time allows the flavors to penetrate deep into the meat while the salt in the soy sauce acts as a brine, ensuring juicy results.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>When ready to cook, preheat your oven to 190°C (375°F). Line a baking tray with aluminum foil and place a rack on top. This setup allows hot air to circulate around the drumsticks while the excess marinade drips away, preventing burning.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the drumsticks from the marinade, shaking off excess liquid, and arrange them on the prepared rack. Reserve the marinade for basting. Bake for 20 minutes, then carefully remove the tray from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Meanwhile, pour the remaining marinade into a small saucepan and bring to a boil. Reduce heat and simmer for about 5 minutes until slightly thickened. This cooking process kills any bacteria from the raw chicken while concentrating the flavors into a delicious glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a basting brush, generously coat the drumsticks with the reduced marinade. Return to the oven and bake for another 15-20 minutes, basting once more halfway through. The chicken is done when it reaches an internal temperature of 75°C (165°F) and the skin is gloriously caramelized and sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For extra caramelization, turn your oven to the grill/broil setting for the final 2-3 minutes, watching carefully to prevent burning. The high heat will create those delicious sticky bits and deepen the color.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum juiciness. Sprinkle with sesame seeds and additional sliced spring onions before serving. Enjoy warm as part of a meal with steamed rice and vegetables.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Soy Sauce Chicken Drumsticks Recipe?

The recipe uses chicken drumsticks, dark and light soy sauce, brown sugar, Shaoxing wine, sesame oil, garlic, ginger, star anise, cinnamon, spring onions, and sesame seeds. These ingredients create a perfect balance of sweet, savoury, and aromatic flavours for the authentic Asian-inspired glaze.

How to cook Soy Sauce Chicken Drumsticks Recipe at home?

Learn how to cook Soy Sauce Chicken Drumsticks Recipe by marinating drumsticks in a soy sauce mixture overnight, then baking at 190°C for 20 minutes. Next, reduce the marinade into a glaze, baste the chicken, and bake for another 15-20 minutes until caramelised. Finish under the grill for extra sticky goodness before garnishing with sesame seeds and spring onions.

Can I use chicken thighs instead of drumsticks for this soy sauce marinade?

Absolutely! This soy sauce marinade works brilliantly with chicken thighs. Boneless thighs will cook faster (about 25-30 minutes total), while bone-in thighs require similar cooking time to drumsticks. The rich thigh meat actually absorbs the flavours wonderfully, sometimes even better than drumsticks.

What's the best way to achieve that perfect sticky glaze on Asian-style chicken?

The perfect sticky glaze comes from reducing the marinade into a concentrated sauce and multiple basting applications. The key is the sugar caramelisation and the two-stage baking process. Finishing under the grill/broiler for 2-3 minutes creates that restaurant-quality lacquer without burning.

How long can I store leftover soy-glazed chicken in the fridge?

Leftover soy-glazed chicken can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, cover with foil and warm in a 160°C oven for 10-15 minutes until hot throughout, then finish uncovered for 2-3 minutes to re-crisp the skin.

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