Name: HONEY GLAZED CHICKEN LEGS
Prep time: PT-486677H44M25S
Cook time: PT-486677H44M25S
Total time: PT-486677H44M25S
Ingredients: 6 chicken legs (drumsticks), bone-in, skin-on; 1/4 cup honey; 1/4 cup soy sauce (or tamari/coconut aminos); 1 tsp garlic powder (or 2-3 cloves fresh garlic, minced); 1/2 tsp ginger powder (or 1 tbsp fresh grated ginger); 1 tsp cornstarch (or arrowroot powder); 1/4 tsp salt (adjust for soy sauce saltiness); Freshly ground black pepper, to taste; Optional garnish: sliced green onions, toasted sesame seeds

Description

Hey kitchen friend! Olivia here, apron dusted with flour (and probably honey too). If you’re craving juicy, tender chicken legs coated in a sticky, sweet-savory glaze bursting with garlic, ginger, and umami, this recipe is for you. Minimal effort, maximum flavor, and all the cozy vibes you want on a weeknight. Let’s make some magic!

Ingredients

Scale

6 chicken legs (drumsticks), bone-in, skin-on
1/4 cup honey
1/4 cup soy sauce (or tamari/coconut aminos)
1 tsp garlic powder (or 2–3 cloves fresh garlic, minced)
1/2 tsp ginger powder (or 1 tbsp fresh grated ginger)
1 tsp cornstarch (or arrowroot powder)
1/4 tsp salt (adjust for soy sauce saltiness)
Freshly ground black pepper, to taste
Optional garnish: sliced green onions, toasted sesame seeds

Instructions

Whisk your glaze: In a medium bowl, combine honey, soy sauce, garlic powder, ginger powder, cornstarch, salt, and pepper. Whisk well until smooth and cornstarch fully dissolved. Tip: Warm the honey slightly if needed for easier mixing.
Marinate: Add chicken legs and toss to coat fully. Cover and refrigerate for at least 30 minutes (overnight for deeper flavor).
Prep the oven & pan: Preheat oven to 375°F (190°C). Line a baking dish with foil and lightly spray with oil.
Bake: Arrange legs in a single layer, pour marinade over them. Bake uncovered for 40-45 minutes, basting with pan juices at 20 and 35 minutes.
Broil finish: Increase oven to BROIL. Broil 2-3 minutes until caramelized and slightly charred. Watch carefully!
Rest: Let chicken rest 5 minutes in pan before serving.

Notes

Cornstarch is key for that thick, clingy glaze—not just a runny sauce.
Broiling caramelizes and adds texture—don’t skip!
Marinate longer for deeper flavor and tenderness.
Use skin-on chicken for juiciness and crispiness.
Can prep ahead: Marinate up to 24 hours; fully cooked legs keep 3-4 days refrigerated.
Safety note: The marinade cooks thoroughly during baking, safe to serve as sauce.

Prep Time: 10 minutes active + 30 minutes to overnight rest
Cook Time: 40-45 minutes

Nutrition

Calories: 295 cal Per Serving 2 legs
Fat: 16g
Carbohydrates: 15g
Protein: 22g