Ingredients
For the chicken:
2–3 lbs chicken drumettes
2 tbsp olive oil
1 ½ tsp salt
1 tsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
½ tsp cayenne (optional for heat)
For the glaze (sticky + caramelized):
⅓ cup honey
3 tbsp soy sauce
2 tbsp hot sauce (or Sriracha)
1 tbsp apple cider vinegar or lemon juice
2 cloves garlic, minced
1 tbsp butter (optional—gives shine)
Finishing:
Chopped parsley or cilantro
Lemon wedges
🍗 Instructions
- Prep the Chicken
- Pat drumettes very dry using paper towels—this is key for crisping.
- Toss with olive oil, salt, pepper, paprika, garlic powder, onion powder, chili powder, and cayenne.
- Bake
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top (best for airflow).
- Arrange the drumettes in a single layer.
- Bake 35–45 minutes, flipping halfway, until dark, crispy, and cooked through.
- Make the Glaze
While the chicken bakes:
- Combine honey, soy sauce, hot sauce, vinegar/lemon, and garlic in a small saucepan.
- Simmer 3–5 minutes until slightly thickened.
- Whisk in butter for shine (optional).
- Glaze + Finish
- Brush the glaze over the hot drumettes during the last 5–7 minutes of baking so it caramelizes.
- After removing from the oven, toss again with extra glaze for shine.
- Sprinkle herbs and serve with lemon wedges.
⭐ Tips for Color & Crispiness (Like the Image)
Use high heat (425°F or 450°F).
Dry the chicken completely before seasoning.
Broil the last 1–2 minutes for extra char.
Use smoked paprika for that deep color.
Glaze twice—once to caramelize, once for shine.
If you’d like, I can also give you: ✅ Air fryer version
✅ Spicy, sweet, or garlic-parm variations
✅ A printable recipe card
Just tell me!