Honey Garlic Baked Chicken Drumsticks with Fresh Cucumber Salad

Serves: 4  |  Prep Time: 15 minutes  |  Cook Time: 40 minutes  |  Total Time: 55 minutes

Introduction

Honey Garlic Chicken Drumsticks are a delicious combination of savory, sweet, and aromatic flavors that come together in a sticky, beautifully caramelized glaze. This Honey Garlic Baked Chicken Drumsticks with Fresh Cucumber Salad recipe offers the perfect balance of comfort food and refreshing brightness. The drumsticks bake until golden, tender, and juicy, while the honey-garlic sauce creates a glossy coating that enhances every bite. Paired with a crisp cucumber salad, this dish becomes both satisfying and light. What makes it special is the effortless preparation and bold flavor payoff. Quick tip: line your baking tray with foil for easy cleanup and perfect caramelization.

Ingredients

For the Chicken Drumsticks

• 8 chicken drumsticks (about 2 lb / 900 g)
• 2 tbsp olive oil (30 ml)
• ¼ cup honey (85 g)
• 3 tbsp soy sauce (45 ml)
• 4 garlic cloves, minced
• 1 tbsp apple cider vinegar (15 ml)
• 1 tsp smoked paprika (3 g)
• ½ tsp black pepper (1 g)
• 1 tsp salt (5 g)

For the Fresh Cucumber Salad

• 2 large cucumbers, thinly sliced (400 g)
• 1 cup cherry tomatoes, halved (150 g)
• ¼ small red onion, thinly sliced (25 g)
• ¼ cup fresh parsley, chopped (10 g)
• 2 tbsp olive oil (30 ml)
• 1 tbsp lemon juice (15 ml)
• Salt & pepper to taste

Step-by-Step Instructions

1. Prepare the Drumsticks: Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels—this helps the skin crisp and brown beautifully. Place them in a large bowl.
2. Make the Honey Garlic Marinade: In a separate bowl, whisk together honey, soy sauce, garlic, olive oil, apple cider vinegar, smoked paprika, salt, and pepper. The mixture should be slightly thick, aromatic, and sweet with a tangy edge.
3. Coat the Chicken: Pour the marinade over the drumsticks and toss until coated evenly. Let them sit for 10 minutes to absorb flavor (optional but recommended for deeper taste).
4. Bake the Drumsticks: Place the drumsticks on a foil-lined baking sheet, spacing them evenly. Bake for 35–40 minutes, flipping halfway through. The glaze will thicken and caramelize, creating a glossy finish. Cook until the internal temperature reaches 165°F (74°C).
5. Prepare the Cucumber Salad: While the chicken bakes, slice the cucumbers, tomatoes, and onions, and chop the parsley. Add them to a large bowl. The vibrant colors and crisp textures contrast perfectly with the rich chicken.
6. Make the Salad Dressing: Whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine. Adjust seasoning to taste.
7. Serve the Dish: Plate the baked drumsticks and drizzle any leftover pan glaze on top for extra flavor. Serve alongside a generous portion of the fresh cucumber salad for a complete, balanced meal.

FAQs

Q1: Can I use chicken thighs instead of drumsticks?

Yes! Chicken thighs work wonderfully with this recipe. Adjust baking time slightly—around 30–35 minutes depending on thickness.

Q2: Can I make the drumsticks ahead of time?

Absolutely. Bake them, let them cool, and store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes.

Q3: Can I make the cucumber salad ahead of time?

You can prepare the vegetables in advance, but dress the salad right before serving to maintain crispness.

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