Braised Chicken Drumsticks - Heavenly Home Cooking

These braised chicken drumsticks are tender, flavorful, and coated in a rich, savory-sweet sauce. With minimal effort, you can achieve fall-off-the-bone chicken infused with garlic, soy sauce, honey, and sesame oil. This foolproof recipe is perfect for a comforting dinner served with rice and vegetables.

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Braised chicken drumsticks in a rich soy-based sauce, garnished with sesame seeds and green onions, served in a white enameled skillet.

These braised chicken drumsticks are tender, juicy, and coated in a sauce that’s equal parts savory and sweet with just the right amount of richness. But the real magic? This recipe is ridiculously simple to pull off, even on a busy weeknight.

I love recipes like this because they strike the perfect balance between impressive and effortless. You don’t need any fancy equipment or hard-to-find ingredients – just a few pantry staples, one skillet, and a bit of patience as the chicken slowly simmers to perfection. Plus, it’s so versatile! You can serve these drumsticks with rice, mashed potatoes, or even a crisp side salad, and they’ll steal the show every time.

For me, this dish has become a go-to when I want something easy but still crave a meal that feels special. The sauce clings to the chicken just right, and the sesame seeds and green onions add that extra touch that makes it look (and taste) like you spent way more time in the kitchen than you did. Whether you’re cooking for your family, meal prepping, or hosting friends, these drumsticks are sure to become one of your favorites too!

Reasons to Love This Recipe

Incredible Flavor. The combination of soy sauce, honey, garlic, and ginger creates a perfectly balanced sauce that’s sweet, savory, and irresistibly rich. Every bite is packed with bold, comforting flavors.
Simple Ingredients. You don’t need any fancy or hard-to-find items – this recipe comes together with pantry staples like soy sauce, honey, and chicken stock, making it accessible for busy weeknights.
Easy to Make. With just one skillet or Dutch oven, this recipe minimizes cleanup while delivering restaurant-quality results. It’s straightforward enough for beginners but impressive enough to serve to guests.
Versatile. Whether you serve it with steamed rice, sautéed vegetables, or even crusty bread to soak up the sauce, these drumsticks complement a variety of sides to fit any meal plan.
Perfect for Meal Prep. These braised chicken drumsticks reheat beautifully, making them an excellent choice for make-ahead dinners or meal prep. The flavors only deepen over time!
Customizable. You can easily tweak the ingredients to suit your taste. Add a bit of spice with chili flakes, make it gluten-free with tamari, or swap honey for maple syrup—this recipe is adaptable to your preferences.
Family-Friendly. Kids and adults alike will love the tender chicken and sticky sauce. It’s a crowd-pleaser that’s sure to become a family favorite.
Budget-Friendly. Chicken drumsticks are an affordable protein option, and this recipe transforms them into a dish that feels far more indulgent than it costs.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Labeled ingredients for Braised Chicken Drumsticks, including chicken drumsticks, sesame oil, chicken broth, soy sauce, garlic, ginger, rice vinegar, honey, olive oil, and cornstarch.

Chicken Drumsticks. The star of the dish! Bone-in, skin-on drumsticks work best for this recipe because the skin locks in moisture, and the bone helps the meat cook evenly and stay juicy. If drumsticks aren’t available, substitute with bone-in, skin-on chicken thighs or even whole chicken legs, adjusting the cooking time as needed.
Olive Oil. Used for searing the chicken to create a golden, flavorful crust. Regular olive oil works perfectly, but you can also use avocado oil or another neutral oil with a high smoke point, such as vegetable or canola oil.
Garlic. Freshly minced garlic adds bold flavor to the braising liquid. While fresh is best, you can substitute with ½ teaspoon of garlic powder in a pinch.
Soy Sauce. Provides the salty umami base for the sauce. Low-sodium soy sauce is recommended to control the overall saltiness, but you can use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Honey. Brings a natural sweetness that balances the savory flavors. Maple syrup or brown sugar can be used as a substitute if you prefer or need an alternative sweetener.
Rice Vinegar. Adds acidity to balance the richness of the sauce. Apple cider vinegar works just as well if rice vinegar isn’t available. Avoid using white distilled vinegar, as its sharpness can overpower the dish.
Fresh Ginger. Grated ginger gives the dish a bright, aromatic kick. If you don’t have fresh ginger, substitute with ¼ teaspoon of ground ginger. While the flavor won’t be as strong, it still works in a pinch.
Chicken Broth. Provides depth to the braising liquid and enhances the overall flavor. You can use store-bought stock, homemade stock, or even water with a bouillon cube or paste mixed in. For a vegetarian option, substitute with vegetable stock, although the flavor will change slightly.
Toasted Sesame Oil. A key ingredient for its nutty, smoky aroma that ties the flavors together. Be sure to use toasted sesame oil rather than plain, as the latter has a much milder flavor. If you don’t have it, omit it rather than replacing it, as its flavor is unique.
Cornstarch (Optional). Used to thicken the sauce for a glossy finish. Mix with cold water to avoid clumping before adding it to the sauce. Arrowroot powder or tapioca starch can be used as substitutes, following the same mixing method.
Sesame Seeds and Green Onions (For Garnish). These toppings add visual appeal and a fresh crunch to the finished dish. If sesame seeds are unavailable, you can skip them or try chopped toasted nuts like almonds or peanuts. Chives or parsley can replace green onions for a mild herbal flavor.

Step-by-Step Instructions with Photos

This is a brief overview. Be sure to check out the full recipe and ingredient list below

Seasoned raw chicken drumsticks arranged on a white cutting board placed on a wooden surface. — **Step 1:** Pat the chicken drumsticks dry and season with salt and pepper.

Seared chicken drumsticks in a white enameled skillet with visible browning, resting on a marble surface. — **Step 2:** Sear the chicken drumsticks in heated olive oil until golden brown, then set aside.

Minced garlic and ginger sautéing in a white enameled skillet with browned bits from the seared chicken, resting on a marble surface. — **Step 3:** Sauté garlic and ginger over medium heat until fragrant, about 30 seconds.

Sauce mixture of soy sauce, honey, rice vinegar, chicken stock, and sautéed garlic and ginger in a white enameled skillet on a marble surface. — Combine soy sauce, honey, rice vinegar, sesame oil, and chicken broth in the skillet, stirring well.

Seared chicken drumsticks arranged in a white enameled skillet, partially submerged in a soy sauce-based braising liquid with garlic and ginger, resting on a marble surface. — **Step 4:** Return the chicken to the skillet, coat in sauce.

A hand placing the lid on a white enameled skillet containing seared chicken drumsticks in a soy sauce-based braising liquid, ready to simmer, on a marble surface. — Cover, and simmer for 25-30 minutes, turning occasionally.

Cornstarch slurry added to soy sauce-based braising liquid in a white enameled skillet after cooking, resting on a marble surface. — **Step 5:** Simmer to reduce the sauce, or for a thicker glaze, whisk in a cornstarch slurry after removing the chicken.

A whisk in a white enameled skillet with thickened soy sauce-based braising liquid after incorporating cornstarch slurry, on a marble surface. — Simmer for 2-3 minutes until thickened, then return the chicken to coat.

Two braised chicken drumsticks glazed with soy-based sauce, garnished with sesame seeds and green onions, served with fluffy white rice on a white plate, placed on a rustic wooden table. — **Step 6:** Garnish with sesame seeds and green onions, and serve with rice, greens, or roasted vegetables.

Tips for Success

Dry the Chicken Thoroughly. Patting the chicken drumsticks dry with paper towels before seasoning helps achieve a crispy sear. Moisture on the surface can prevent proper browning, so don’t skip this step!
Use the Right Pan. A large skillet or Dutch oven is ideal for this recipe. Make sure it has enough room to arrange the chicken in a single layer, which helps with even cooking and better sauce coverage.
Don’t Skip the Sear. Searing the drumsticks before braising locks in flavor and creates a caramelized crust that adds depth to the dish.
Adjust the Sauce to Your Taste. After combining the sauce ingredients, give it a quick taste. If it’s too salty, add a splash of water or chicken stock. If it’s too sweet, a dash of vinegar or a squeeze of lemon can balance the flavors.
Simmer Low and Slow. Once the chicken is in the sauce, keep the heat low to allow the flavors to meld and the chicken to become tender. Turn the drumsticks occasionally to coat them evenly in the sauce.
Thicken the Sauce Carefully. If you prefer a thicker glaze, mix the cornstarch with cold water before adding it to the sauce to avoid clumps. Whisk it in gradually and simmer until the desired consistency is reached.
Customize the Garnish. Sesame seeds and green onions add a perfect finishing touch, but feel free to get creative. Chopped cilantro, sliced chili peppers, or toasted nuts can all enhance the dish’s flavor and presentation.

Close-up of braised chicken drumsticks coated in a glossy soy-based sauce, garnished with sesame seeds and chopped green onions, highlighting their tender texture and rich flavor.

Storage and Reheating

Storage: Allow the braised chicken drumsticks to cool completely before storing. Transfer them, along with the sauce, to an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the drumsticks and sauce in a freezer-safe container for up to 3 months.

Reheating: To reheat from the refrigerator, place the chicken and sauce in a skillet or saucepan over low to medium heat. Cover and simmer gently, stirring occasionally, until heated through. Add a splash of water or chicken stock if the sauce has thickened too much during storage. For frozen drumsticks, thaw overnight in the refrigerator before reheating.

Reheating in the Microwave from Frozen

Prep the Chicken. Place the frozen drumsticks and sauce in a microwave-safe dish. Cover the dish loosely with a microwave-safe lid or plastic wrap, leaving a small vent to allow steam to escape.
Defrost First. Use your microwave’s defrost setting to thaw the drumsticks partially. This typically takes about 3-5 minutes, depending on your microwave’s power and the amount of chicken. Rotate or turn the drumsticks halfway through for even thawing.
Reheat Gently. Once partially thawed, switch to a medium heat setting (50-70% power) and reheat the drumsticks in 1-2 minute intervals, turning them and stirring the sauce between intervals. Continue until the chicken is heated through and the internal temperature reaches 165 F (74 C).
Add Moisture if Needed. If the sauce seems too thick or starts to dry out, add a small splash of water or chicken stock to loosen it.

Chicken Drumstick and Thigh Recipes

A spoon drizzling sauce over braised chicken drumsticks garnished with sesame seeds and green onions, served on a white plate alongside steamed rice, with a rustic wooden table setting in the background.

Prep Time:10 minutes

Cook Time:35 minutes

Total Time:45 minutes

Dutch oven With lid (used if you don’t have a skillet with a lid)

8 bone-in, skin-on chicken drumsticks
2 tablespoons olive oil
4 garlic cloves minced
1 teaspoon fresh ginger grated (or ¼ teaspoon ground ginger)
¼ cup soy sauce use low-sodium if preferred
¼ cup honey
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon sesame oil
½ cup chicken broth
1 teaspoon cornstarch mixed with 1 tablespoon cold water, if using, for thickening
Sesame seeds and chopped green onions for garnish

Pat the 8 bone-in, skin-on chicken drumsticks dry with paper towels and season lightly with salt and pepper. (Note 1)
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken drumsticks for 2-3 minutes on each side until golden brown. (Note 2) Remove and set aside.
Lower the heat to medium. Add the minced garlic and ginger to the skillet and sauté until fragrant (about 30 seconds). (Note 3) Stir in ¼ cup soy sauce, ¼ cup honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and ½ cup chicken broth. Mix well to combine.

4 garlic cloves, 1 teaspoon fresh ginger
Return the chicken drumsticks to the skillet, turning them to coat in the sauce. Cover and simmer on low heat for 25-30 minutes, turning the drumsticks occasionally to ensure even cooking. (Note 4)
If you prefer a thicker sauce, remove the chicken and whisk 1 teaspoon cornstarch mixed with 1 tablespoon cold water into the sauce. (Note 5) Simmer for 2-3 minutes until thickened, then return the chicken to coat.
Sprinkle with sesame seeds and chopped green onions. Serve hot with steamed rice, sautéed greens, or roasted vegetables. (Note 6)

Removing excess moisture from the drumsticks helps them sear properly and develop a golden-brown crust. This step also prevents excess splattering when they hit the hot oil.
Browning the drumsticks before braising adds depth to the dish by creating a caramelized crust. Be sure not to overcrowd the pan – work in batches if necessary to ensure even browning.
Keep the heat at medium and stir constantly when sautéing garlic and ginger to prevent burning. Burnt garlic can turn bitter and overpower the dish.
Turning the drumsticks every 8-10 minutes ensures they cook evenly and absorb the sauce’s flavors. If unsure, check with a meat thermometer – it should reach 165 F (74 C) for optimal tenderness.
Always mix cornstarch with cold water before adding it to the hot liquid to prevent clumping. Whisk well for a smooth, glossy sauce.
These drumsticks pair beautifully with steamed jasmine rice, garlic bok choy, or roasted sweet potatoes. If the sauce tastes too salty, add a splash of water or chicken stock. If it’s too sweet, a squeeze of fresh lemon or a dash of vinegar will help balance it out.

Servings: 4 servings

Calories: 425kcal

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