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Maple Glazed Chicken Drumsticks Recipe
Make easy Maple Glazed Chicken Drumsticks with a sweet-savory glaze, perfect for weeknight dinners or meal prep.
Maple Glazed Chicken Drumsticks is a savory-sweet poultry dish that marries the natural richness of dark-meat chicken with a glossy reduction of pure maple syrup, soy sauce, garlic, and a touch of mustard or vinegar for balance. The drumsticks are typically marinated, then oven-roasted or grilled until the skin turns lacquered and caramelized, yielding tender meat beneath. Often rounded out with pantry spices such as black pepper, paprika, or chili flakes, the recipe requires minimal preparation yet delivers a restaurant-style finish. Thanks to its straightforward technique and crowd-pleasing flavor profile, it is commonly served as a weeknight entrée, a game-day snack, or a centerpiece for casual gatherings and seasonal cookouts.
Maple Glazed Chicken Drumsticks Recipe
With only five core ingredients and a single sheet-pan, this recipe keeps both the shopping list and cleanup short. The sticky maple coating also reheats well, so any leftovers slide seamlessly into lunchboxes, grain bowls, or quick tacos the next day.
Prep Time
45 minutes
45 minutes
Cook Time
40 minutes
40 minutes
Total Time
85 minutes
85 minutes
Ingredients
Chicken drumsticks, 8 pieces (about 2 lb)
- Pure maple syrup, ½ cup
- Low-sodium soy sauce, 3 tbsp
- Dijon mustard, 1 tbsp
- Apple cider vinegar, 1 tbsp
- Garlic, 2 cloves, minced
- Olive oil, 1 tbsp
- Kosher salt, 1 tsp (plus extra to taste)
- Freshly ground black pepper, ½ tsp
- Unsalted butter, 1 tbsp (optional, enriches glaze)
- Fresh ginger, 1 tsp, finely grated (optional for extra zing)
- Smoked paprika, ½ tsp (optional depth)
- Crushed red pepper flakes, pinch (optional heat)
- Sesame seeds, 1 tsp, for garnish (optional)
- Chopped fresh parsley or sliced green onion, 2 tbsp, for garnish (optional)
Method
Preheat the oven to 400 °F
- Pat the chicken drumsticks dry with paper towels
- Season the drumsticks all over with salt and pepper
- Whisk maple syrup, soy sauce, Dijon mustard, apple-cider vinegar, minced garlic, and smoked paprika in a bowl
- Place the drumsticks in a large resealable plastic bag
- Pour half of the maple glaze into the bag with the chicken
- Seal the bag
- Massage the bag until every drumstick is coated
- Refrigerate the bag for 30 minutes to marinate
- Line a rimmed baking sheet with aluminum foil
- Set a wire rack on top of the prepared baking sheet
- Arrange the marinated drumsticks on the rack in a single layer
- Brush the tops of the drumsticks with some of the remaining glaze
- Bake the drumsticks for 20 minutes
- Remove the pan from the oven
- Flip each drumstick over with tongs
- Brush the flipped side with more glaze
- Return the pan to the oven and bake for 15 minutes
- Pour the leftover glaze into a small saucepan
- Bring the glaze to a simmer over medium heat
- Cook the glaze until slightly thickened, about 3 minutes
- Remove the pan from the oven again
- Brush the hot, thickened glaze over the drumsticks
- Switch the oven to broil
- Broil the drumsticks for 2 minutes to caramelize the glaze
- Transfer the drumsticks to a platter
- Let the drumsticks rest for 5 minutes before serving
Nutrition (whole recipe)
Calories
2070 kcal Protein
119 g Fat
123 g Carbs
113 g Fiber
1 g Sugar
108 g
2070 kcal Protein
119 g Fat
123 g Carbs
113 g Fiber
1 g Sugar
108 g
Notes
For extra depth, bloom a teaspoon of smoked paprika in a hot splash of oil, then whisk it into the maple glaze before basting—the spice opens up and perfumes the whole pan. If you’re after ultra-crisp skin, pat the drumsticks dry and dust them with ½ teaspoon baking powder per pound; it raises the pH and speeds browning without altering flavor.
why this recipe
These maple glazed chicken drumsticks offer that irresistible balance of sweet, savory, and smoky that turns an ordinary weeknight dinner into something you’ll want to make again and again. The rich depth of real maple syrup caramelizes in the oven, cloaking each piece in a glossy coat that locks in juiciness while delivering subtle notes of warm spice. A quick marinade does the heavy lifting, so preparation is refreshingly simple, yet the result feels indulgent and chef-level. Whether you’re feeding a family or impressing dinner guests, this dish delivers big flavor with minimal effort, proving that fuss-free cooking can still taste extraordinary.
FAQs
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Frequently Asked Questions
Can I use boneless, skinless chicken thighs instead of drumsticks, and if so, how should I adjust the cooking time?
Yes—boneless, skinless chicken thighs work well; just expect them to cook more quickly because they’re thinner and lack the bone. At 400 °F start with 12–15 minutes, flip and glaze, then roast another 8–10 minutes (broil 1–2 minutes at the end) until the thickest part reaches 165 °F. Keep a close eye during the broil step, as the leaner, skin-less surface can brown faster than drumsticks.
Can I make the drumsticks ahead of time and reheat them while keeping the glaze glossy and the skin crisp?
Yes—roast the drumsticks fully, let them cool, then refrigerate on the rack (uncovered) so the skin stays dry. When ready to serve, warm them on the same rack in a 400 °F oven for 8–10 minutes, brushing with a spoonful of reserved glaze during the last 2 minutes; a quick 1-minute broil at the end will re-lacquer the maple coating and re-crisp the skin.
Can I cook these drumsticks on the grill instead of in the oven, and what adjustments should I make?
Yes—prepare a two-zone fire and cook the drumsticks over the cooler (indirect) side at roughly 375–400 °F for about 25–30 minutes, turning once. Once they hit 150 °F internally, move them to direct heat, brushing with the reduced glaze and flipping until they’re lacquered and reach 165 °F, 5–7 minutes total. Keep the lid closed between bastes and watch closely, as the maple sugars can scorch quickly over open flame.