Prepare the chicken: In a 9x13-inch casserole dish, whisk all the ingredients together, excluding the chicken. Add chicken and toss making sure each piece is coated with the marinade. Next, cover with plastic wrap and marinate for a couple hours. I kept mine in the fridge overnight.
Preheat the oven: To 375°F degrees.
Bake the chicken: Remove the plastic wrap and transfer the dish to the oven. Bake the drumsticks for 45 minutes or until a meat thermometer registers 175°F. Make sure to turn them over half way through. This way they will get nice color all around.
Garnish and serve: Aim for garnishing the chicken with parsley and serve with the additional sauce.
To reduce fat and calories you can use skinless chicken drumsticks.
Allow the drumsticks to marinate for at least 2 hours to overnight, for better flavor.
For best results, flip the chicken drumsticks half way through cooking, this will help them cook evenly throughout and crisp up, not to mention more flavorful.
Stored in an air tight container properly cooled, these honey soy chicken drumsticks will keep for 5 days in the fridge. Just reheat in the microwave or the oven if you’d prefer when ready to eat.
You can freeze these raw chicken drumsticks with their marinade in a ziploc bag. Squeeze as much air out of the bag as possible and freeze for up to 3 months. Thaw completely in the fridge before cooking as instructed in the recipe card.