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Maple Glazed Oven Roasted Chicken Drumettes
Easy maple glazed chicken drumettes roasted in the oven with soy, garlic and a sticky sweet glaze. Perfect appetizer or weeknight dinner.
Maple-Glazed Roasted Chicken Drumettes are bite-sized portions of chicken wings that are oven-roasted until the skin turns crisp and lacquered in a sweet-savory coating made primarily from pure maple syrup, soy sauce, garlic, and a touch of warm spices such as ginger or black pepper. This recipe balances the natural richness of dark poultry meat with the caramelized depth of maple, creating a glaze that clings to the drumettes without becoming overly sticky. Commonly prepared as a crowd-pleasing appetizer, game-day snack, or casual weeknight entrée, these drumettes offer a convenient, finger-food format that pairs well with simple sides like coleslaw, roasted vegetables, or a fresh salad.
Maple Glazed Oven Roasted Chicken Drumettes
Ready in under an hour, these drumettes rely on common pantry staples and a single sheet-pan, so cleanup is minimal. The quick maple glaze doubles as a dipping sauce after a short simmer, letting you serve a glossy party platter without extra fuss.
Prep Time
10 minutes
10 minutes
Cook Time
45 minutes
45 minutes
Total Time
55 minutes
55 minutes
Ingredients
Chicken drumettes, 3 lb
- Pure maple syrup, ½ cup
- Low-sodium soy sauce, ⅓ cup
- Dijon mustard, 2 Tbsp
- Neutral oil (vegetable or canola), 2 Tbsp
- Apple-cider vinegar, 1 Tbsp
- Garlic, 2 cloves minced
- Fresh ginger, 1 tsp finely grated
- Crushed red-pepper flakes, ½ tsp (optional for heat)
- Kosher salt, about ½ tsp or to taste
- Freshly ground black pepper, about ¼ tsp or to taste
- Sliced green onions, 2 Tbsp for garnish (optional)
- Toasted sesame seeds, 1 tsp for garnish (optional)
Method
Preheat the oven to 400 °F
- Line a rimmed baking sheet with aluminum foil and lightly coat the foil with cooking spray
- Pat the chicken drumettes completely dry with paper towels
- Season the drumettes all over with salt and freshly ground black pepper
- Arrange the drumettes in a single layer on the prepared baking sheet with a little space between each piece
- Place the pan in the oven and roast the drumettes for 25 minutes
- While the chicken roasts combine maple syrup, soy sauce, Dijon mustard, melted butter, and minced garlic in a small saucepan
- Bring the mixture just to a boil over medium heat, then reduce the heat and simmer until slightly thickened, about 5 minutes
- Remove the glaze from the heat and set it aside
- After 25 minutes remove the baking sheet from the oven and flip each drumette over
- Brush the tops of the drumettes generously with the warm maple glaze
- Return the pan to the oven and roast for 10 minutes
- Remove the pan again, flip the drumettes once more, and brush with another layer of glaze
- Roast for a final 10 to 15 minutes until the chicken reaches 165 °F internally and the glaze looks caramelized
- Transfer the glazed drumettes to a serving platter
- Let the drumettes rest for 5 minutes before serving
Nutrition (whole recipe)
Calories
3703 kcal Protein
253 g Fat
238 g Carbs
119 g Fiber
1 g Sugar
110 g
3703 kcal Protein
253 g Fat
238 g Carbs
119 g Fiber
1 g Sugar
110 g
Notes
For extra depth, marinate the drumettes overnight in half the glaze, then pat them dry before roasting—this builds flavor without softening the final crisp. Finish under the broiler for 1–2 minutes to tighten the lacquer, watching closely to prevent burning. If you like heat, whisk a teaspoon of gochujang or chipotle puree into the reserved glaze before serving.
why this recipe
Few dishes balance weeknight ease with crowd-pleasing flair quite like these maple glazed chicken drumettes, which marry the caramel sweetness of pure maple syrup with a subtle tang and gentle heat that cling to every crispy edge of the roast. The glaze bakes into a lacquered coating that seals in moisture, so the meat stays succulent while the skin turns irresistibly sticky and golden. A short ingredient list keeps preparation simple, yet the finished flavor feels restaurant-worthy, delivering that addictive sweet-savory contrast that makes guests reach for one more piece. Whether you’re feeding family or hosting friends, this recipe transforms humble drumettes into a standout centerpiece that tastes as impressive as it looks.
FAQs
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Frequently Asked Questions
Can I substitute honey (or another sweetener) for the maple syrup in the glaze, and will it affect the final flavor and texture?
Yes―honey, agave, or even a light brown-sugar simple syrup can replace the maple syrup in equal measure; the glaze will still thicken and cling, but you’ll lose maple’s distinct caramel-woodsy note. Honey’s higher fructose content browns faster, so keep the simmer brief or add a teaspoon of water to prevent scorching, and taste for balance—you may want a splash more vinegar or mustard to keep the sweetness in check.
Can I roast the drumettes ahead of time and reheat them later without losing the glaze’s crispness?
Yes—roast the drumettes fully, cool them on a rack, and refrigerate loosely covered up to 24 hours. Re-warm on a wire-rack–lined sheet in a 425 °F oven for 8–10 minutes (or 1–2 minutes under the broiler), then brush with a fresh swipe of reserved glaze during the last minute; the high, dry heat re-tightens the lacquer so the skin turns crisp again. Avoid reheating in the microwave or covered containers, which traps steam and makes the glaze gummy.
Can I cook the drumettes in an air fryer instead of the oven, and how should I adjust the time and temperature?
Yes—arrange the seasoned drumettes in a single layer in a 375 °F (190 °C) pre-heated air fryer and cook for about 18–20 minutes, shaking or flipping halfway. Brush on the glaze during the last 5 minutes, then air-fry 2–3 minutes more at 400 °F to set and caramelize the coating until the meat reaches 165 °F internally.