Recipe Swap: Honey-Glazed Chicken Drumsticks

Published July 27, 2012 by jenmatteson

This was my second recipe swap, and this time it was bloggers choice.  What that means is each person is assigned a blog and allowed to choose one recipe from that person’s blog to make and write about.  It’s even more of a surprise than a themed swap because not only do you not know who got assigned to your blog, but you have no idea what they will make.

I was assigned Colleen’s blog, Does Not Cook Well With Others (which isn’t true by the way, she has been considering changing the name of her blog and seems quite capable and willing to cook very well with others).  From getting to know her through her WC identity, I was positive she was more of a baker, and after visiting her blog, I was right.  Oh great…me, baking again!  But she also had several savory dishes to choose from, so I wasn’t destined to make another dessert that Nate and I can’t finish.

As you may have guessed, I prefer eating chicken breasts rather than thighs and drumsticks.  However, I did have a bunch of frozen thighs and drumsticks in the freezer from a fantastic sale my local grocery store was having.  Once I came across Colleen’s Honey-Glazed Chicken Drumsticks, I knew that was the swap recipe for me!

Many times when I find recipes I want to try from other bloggers, I generally will change quite a few things, the ratio of ingredients, or even just use their dish as an inspiration for something new.  However, the swap rules don’t really allow for those types of changes.  Although substitutions are acceptable, the point is really to make someone else’s recipe.  I pretty much kept everything as is, besides adding a little more soy (I was afraid of the sauce being too sweet), and then broiling at the end of baking to get a nice crisp on the outside of the chicken drumsticks.

The end result was fantastic!  The skin got nice and crisp on the outside with the flavors of the seasoning shining through, and the meat was super moist.  The addition of the soy-honey glaze was a perfect combination of salty and sweet.  I took a leftover drumstick for lunch the next day, and I swear it was better than day 1.  If you don’t have drumsticks, you could certainly use the glaze for thighs, breasts, or even wings.

Honey-Glazed Chicken Drumsticks

Source: Adapted from Does Not Cook Well With Others
Servings: 4


3-4 lb chicken drumsticks
1 tbsp paprika
2 tsp curry powder
2 tsp cumin
salt and pepper
4 tbsp soy sauce
2 tbsp honey
1 lime, quartered


1. Preheat oven to 425 degrees.  Line a baking sheet with foil and spray lightly with cooking oil.

2. Place chicken breasts in a large bowl or plastic zip top bag.  Season with salt and pepper.  In a small bowl, combine paprika, curry and cumin.  Pour seasoning mix over chicken, cover or close bag, and shake to evenly coat drumsticks.

3. Place drumsticks on baking sheet and bake for 15 minutes.  Flip chicken and bake for another 10 minutes.  Remove from oven and turn to broil.

4.  While chicken is cooking, combine soy and honey in a small bowl and whisk until combined.  After flipping the chicken and baking for the last 10 minutes, remove from oven and pour most of the  soy-honey glaze over the top (reserving some for serving).  Broil for 5 minutes, or until glaze is sticky and chicken skin has started to crisp.  Serve with a lime wedge and additional glaze if desired.

4 comments on “Recipe Swap: Honey-Glazed Chicken Drumsticks

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