Why You’ll Love Honey‑Soy Chicken Drumsticks, Thighs or Wings Recipe

It’s fuss‑free: minimal prep, straightforward ingredients, and one baking dish.
Versatile: works with drumsticks, thighs or wings depending on what you have on hand.
Family‑friendly: the sweet‑savory glaze appeals to kids and adults alike.
Make‑ahead friendly: you can marinate the chicken early and bake when ready.
Great for entertaining: doubles easily for a larger crowd without adding complexity.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken pieces (drumsticks, thighs or wings)
Kosher salt and freshly ground pepper
Oil (such as peanut, canola, vegetable or olive)
Ketchup
Soy sauce
Honey
Garlic cloves, minced

Directions

Preheat the oven to 400 °F (about 200 °C). If using wings, trim the tips; if using fewer drumsticks/thighs, use a smaller baking dish accordingly. Season the chicken lightly with salt and pepper.
In a bowl, whisk together the oil, ketchup, soy sauce, honey and minced garlic. Pour this mixture over the chicken and toss so each piece is coated. Arrange the chicken skin‑side down in the baking dish.
Bake for 30 minutes. Then remove the pan, flip the chicken pieces, and return to the oven for another 30 minutes. If the chicken is browning too quickly, reduce the oven temperature to about 375 °F (190 °C).
Optionally, turn the chicken once more and bake for an additional 15 minutes if you’d like it extra tender (especially when using tougher cuts). If the sauce isn’t thickening to your liking, transfer the sauce to a small saucepan and simmer on the stovetop until it reaches the consistency you prefer.

Servings and timing

Makes about 6 to 8 servings.
Prep time: approx. 5 minutes
Cook time: approx. 1 hour 15 minutes

Variations

Use boneless, skinless chicken thighs or breasts—adjust cooking time accordingly (they will cook faster).
Add a pinch of red pepper flakes or sriracha for heat.
Swap in garlic‑ginger paste or fresh ginger to change up the flavor profile.
Use half honey and half maple syrup for a different sweetness.
Serve the chicken with steamed rice, roasted vegetables or a simple green salad.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place chicken in a baking dish, cover loosely with foil, and bake at 350 °F (175 °C) until warmed through (about 15–20 minutes). Alternatively, reheat in the microwave and then pop under the broiler for a minute or two to crisp the skin.
The sauce may thicken over time—if it becomes too thick when chilled, stir in a splash of warm water before reheating.

FAQs

What type of chicken pieces work best for this recipe?

You can use wings, drumsticks or thighs. The original recipe was designed for wings but works equally well with drumsticks or thighs.

Can I use boneless chicken pieces?

Yes, but you’ll need to reduce the cooking time because boneless pieces will cook faster and may dry out if cooked as long as bone‑in pieces.

Do I need to marinate the chicken ahead of time?

No, the recipe is designed so you coat and bake immediately. If you choose to marinate, you may deepen the flavor, but it is not required.

How can I thicken the sauce if it stays too runny?

If you prefer a thicker glaze, remove the chicken after it’s cooked and transfer the sauce to a saucepan; simmer until it reduces and thickens to your liking.

Is it gluten free?

It can be, if you ensure the soy sauce you use is gluten‑free.

Can I prepare this ahead for guests?

Yes — you can season the chicken and pour the sauce over earlier, refrigerate, then bake when you’re ready. Baking time remains the same.

What sides pair well with this chicken?

Steamed or fried rice, roasted or steamed vegetables, a fresh salad, or even simple mashed potatoes all work well.

Can I cook this on the grill instead of in the oven?

You could adapt it to the grill, but you’ll need to watch for flare‑ups (due to the honey in the sauce) and adjust cooking time. The oven is more forgiving and keeps the sauce intact.

How do I know when the chicken is done?

Bone‑in pieces are done when the juices run clear and the internal temperature reaches 165 °F (74 °C). The meat should feel tender and pull away from the bone.

Can I double the recipe for a larger crowd?

Absolutely. Simply double the chicken and sauce ingredients, use a larger baking dish (such as a 9×13‑inch pan) and keep the cooking time about the same, checking for doneness.

Conclusion

This honey‑soy chicken is a perfect weeknight dinner or feeding‑the‑crowd meal: minimal prep, forgiving‑cook time and universally appealing flavors. With just a handful of ingredients and one baking dish, you’re set for a delicious, sticky‑sweet and savory chicken dish that delivers on both ease and taste. Enjoy!