Sticky Honey Soy Chicken Drumsticks with Sesame Slaw

Juicy drumsticks lacquered in a glossy honey-soy glaze with charred edges, served alongside a crisp, sesame-flecked slaw that cuts through the sweetness—camera-friendly and weeknight-easy.

Ingredients

• 8 chicken drumsticks (about 2–2.5 lb / 1–1.2 kg)
• 1 tsp kosher salt (or 3/4 tsp fine salt)
• 1/2 tsp black pepper
• 1 tbsp neutral oil (vegetable/canola)
• 1/3 cup honey
• 1/3 cup soy sauce
• 2 tbsp ketchup
• 2 tbsp brown sugar (packed)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 cloves garlic, finely grated or minced (pantry staple)
• 1 tsp toasted sesame oil (optional but highly recommended)
• 1 tsp cornstarch + 1 tbsp water (slurry)
• 5–6 cups shredded cabbage (about 1/2 medium head; green, or mix of green/red)
• 1 medium carrot, grated (optional but great for color)
• 3 tbsp mayonnaise
• 1 1/2 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp soy sauce
• 1–2 tsp honey (to taste)
• 1 tsp toasted sesame oil (optional)
• 2 tbsp sesame seeds (toasted, if you can)
• 2–3 scallions/green onions, thinly sliced (optional)
• Pinch of salt and black pepper, to taste

Method

• 1

  Step 1: Heat oven + prep tray

  Preheat oven to **425°F / 220°C**. Line a baking tray with foil (easier cleanup) and place a rack on top if you have one (better air flow = better browning). Lightly oil the rack/tray.

• 2

  Step 2: Season and start roasting

  Pat drumsticks dry (this helps the glaze cling and caramelize). Toss with **oil, salt, and pepper**. Arrange with space between each piece. Roast for **20 minutes**, turning once at the halfway point.

• 3

  Step 3: Make the glaze (glossy, spoon-coating)

  While chicken roasts, add **honey, soy sauce, ketchup, brown sugar, vinegar, and garlic** to a small saucepan. Bring to a simmer over medium heat, stirring. Simmer **3 minutes** until slightly thickened and shiny.

• 4

  Step 4: Glaze + caramelize

  After the initial 20 minutes, brush/drizzle drumsticks generously with glaze (save at least 1/3 for later). Return to oven for **10 minutes**.

• 5

  Step 5: Final lacquer (for video close-ups)

  For that dramatic shine, brush one last thin coat of warm glaze over the hot drumsticks right after they come out. Let rest **5 minutes** so the glaze “sets” into a tacky sheen.

• 6

  Step 6: Make the sesame slaw

  In a bowl, whisk **mayo, vinegar, soy sauce, honey, sesame oil** (if using), plus a pinch of **salt and pepper**. Toss through **cabbage, carrot, scallions** (if using), then sprinkle in **sesame seeds**. Let sit **5–10 minutes** to soften slightly, then toss again.

• 7

  Step 7: Serve

  Pile drumsticks on a platter, spoon any tray juices over the top, and serve with the slaw. (If you have rice, it’s perfect—but totally optional.)

Tips

• **For extra sticky, charred edges:** Finish with **2–3 minutes under the broiler/grill**—watch closely, honey can burn fast.
• **No rack?** Roast directly on a lined tray—just turn the drumsticks a couple extra times to keep browning even.
• **Make-ahead:** Glaze can be made **up to 4 days ahead** and rewarmed. Slaw dressing can be made ahead; toss with cabbage **right before serving** for maximum crunch.
• **Budget stretch:** Add more slaw (cheap, filling) and serve with plain rice or noodles if you have them.
• **Storage:** Keep chicken and slaw separate. Chicken keeps **3–4 days**; reheat at **375°F / 190°C for ~12 minutes** to re-crisp. Slaw is best day-of but will hold **1–2 days** (it will soften).

Nutrition (per serving, estimate)