Sticky Oven-Roasted Korean BBQ Chicken Drumsticks

Korean BBQ Chicken Drumsticks

These oven-roasted drumsticks have a sticky gochujang, soy, and honey glaze with a deep red-brown sheen. Roasting the chicken before brushing on the glaze gives the skin time to brown without exposing the honey to heat for the entire cook. A second thin coat builds the glossy finish; an optional brief broil adds darker caramelized spots. Sesame seeds and sliced scallions finish the whole drumsticks on a lined tray.

Ingredients for Korean BBQ Chicken Drumsticks

• 10 bone-in, skin-on chicken drumsticks, about 3 to 3½ pounds (about 1,500g)
• 1 tablespoon neutral oil, plus a little more for the pan
• ¼ cup gochujang (about 65g)
• ¼ cup low-sodium soy sauce (about 60g)
• ¼ cup honey (about 85g)
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons sesame seeds
• 2 scallions, thinly sliced

Gochujang varies in heat and saltiness by brand. For more heat, add ¼ to ½ teaspoon gochugaru or red pepper flakes to the glaze. Gluten-free tamari can replace the soy sauce, but check the gochujang label as well if cooking gluten-free.

How to Roast Korean BBQ Chicken Drumsticks

1. Prepare the pan: Fully preheat the oven to 375°F (190°C). Line a rimmed metal sheet pan with broiler-safe foil and lightly oil it. Set out a second pan if the drumsticks will not fit in a loosely spaced single layer.
2. Mix and divide the glaze: Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. Divide between two bowls, one for each brushing stage. Keep the second bowl and a clean brush separate from the chicken until needed.
3. Start roasting: Pat the drumsticks dry and coat them lightly with the neutral oil. Arrange them with space between pieces and roast uncovered, without glaze, for 20 minutes.
4. Brush on the first coat: Turn the drumsticks and brush them with glaze from the first bowl. Roast for 12 to 15 minutes, until the glaze begins to cling to the skin. Discard any glaze left in that bowl.
5. Glaze again and check doneness: Turn the chicken and use the clean brush to apply the reserved glaze. Begin checking the thickest pieces around the 35-minute mark; roast for about 8 to 15 minutes more, or as needed. The glaze should look glossy and sticky, and the thickest meat must reach at least 165°F (75°C) without the thermometer touching bone. Discard glaze left in the second bowl after brushing. If using pans on two racks, rotate them during roasting.
6. Finish and garnish: If the cooked chicken needs darker spots, broil it on the foil-lined pan for 1 to 2 minutes, watching constantly. Skip the broiler if the glaze is already dark. Rest for about 5 minutes, then transfer to a clean, white-lined metal tray and scatter the sesame seeds and scallions over the top.

How to Keep the Glaze Sticky, Not Burned

Honey and gochujang can scorch under intense heat. Starting with an unglazed roast and brushing on two thin coats helps the sauce cling to the chicken instead of pooling on the pan. Keeping the glaze in separate bowls also prevents a brush used on chicken from going back into sauce reserved for the final coat.

Broil only after the drumsticks are cooked through, and use the foil-lined cooking pan—not the white-lined serving tray. Parchment should never go under the broiler. If the glaze darkens before the chicken is done, skip the broiler and continue roasting at 375°F until the meat reaches temperature.

When Are the Drumsticks Done?

The 40- to 50-minute roasting window is an estimate. Larger drumsticks and crowded pans can take longer. Insert an instant-read thermometer from the side into the thickest meat, avoiding the bone, and check several pieces. At least 165°F is the minimum; some cooks prefer dark meat closer to 175–185°F (80–85°C) for tenderness, but that higher range is not required for safety.

If smaller pieces finish first, remove them and give the larger ones more oven time. Use a second pan rather than packing ten drumsticks tightly together.

Serving and Leftovers

Serve the garnished drumsticks with steamed rice and bok choy or broccoli on the side. For a different saucy oven option, try these honey garlic chicken drumsticks.

Cool leftovers and refrigerate them in an airtight container for 3 to 4 days. Reheat in the oven or microwave until hot throughout. The glaze can be whisked ahead and refrigerated; keep any portion intended for later brushing separate from raw chicken.

Nutrition

Approximate nutrition: Based on 5 servings of 2 drumsticks each, one serving has about 450 calories, 38g protein, 23g fat, and 20g carbohydrates. Per 100g of finished edible chicken and glaze, that is approximately 215 calories, 18g protein, 11g fat, and 10g carbohydrates. Values vary with drumstick size, edible meat yield, and how much glaze remains on the pan.