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Prep Time: 15 minutes
Cooking Time: 40–45 minutes
Servings: 4
Calories: ~420 kcal per serving
Ingredients
10 chicken drumsticks
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
2 tbsp olive oil
1/3 cup honey
1/2 cup BBQ sauce
1 tbsp butter 1 tsp chili flakes (optional) 2 tbsp chopped fresh parsley
Celery sticks, for serving
Fries, for serving
Ranch or herb dip, for serving
Instructions
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper or foil. Pat the drumsticks dry with paper towels for crispier skin.
In a large bowl, season the chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, and olive oil. Toss until evenly coated.
Arrange the drumsticks on the prepared tray in a single layer. Bake for 35–40 minutes, turning halfway through, until the chicken reaches 165°F (74°C) internally and the skin is deeply golden.
While the chicken cooks, combine honey, BBQ sauce, butter, and chili flakes in a small saucepan over medium heat. Simmer for 3–4 minutes until glossy and slightly thickened.
Remove the drumsticks from the oven and brush generously with the sticky BBQ glaze. Return to the oven for 5 minutes to caramelize the sauce.
Garnish with chopped parsley and serve hot with celery sticks, fries, and creamy ranch dip.
Notes & Variations
For extra smoky flavor, grill the drumsticks for the final 5 minutes instead of baking.
You can substitute drumsticks with chicken wings or thighs.
Add a splash of hot sauce to the glaze for spicy BBQ wings.
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