Tantalizingly crispy on the outside, juicy on the inside, these Korean-style drumsticks are about to become your new weeknight obsession. They’re packed with that addictive sweet, spicy, and savory flavor profile that makes Korean fried chicken so irresistible, but baked to perfection for a slightly healthier twist that doesn’t sacrifice any of the deliciousness.
Why This Recipe Works
- The double-baking technique creates an incredibly crispy exterior while keeping the meat tender and juicy inside, eliminating the need for deep frying but delivering that satisfying crunch we all crave.
- The marinade strikes the perfect balance between sweet, spicy, and savory with gochujang (Korean chili paste), soy sauce, honey, and garlic, creating layers of flavor that penetrate deep into the chicken.
- Using baking powder in the dry rub helps draw moisture to the surface of the skin, resulting in an extra crispy texture that holds up beautifully against the sticky glaze.
- The recipe includes a resting period after the first bake that allows the skin to dry out further, ensuring maximum crispiness when it goes back in the oven for the final glaze and bake.
- It’s incredibly versatile – easily adjustable spice levels, perfect for meal prep, and the glaze can be used on other proteins or as a dipping sauce for extra flavor.
Ingredients
- 8 chicken drumsticks (about 2 pounds), patted completely dry with paper towels
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup gochujang (Korean chili paste)
- 3 tablespoons soy sauce (regular or low-sodium)
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced for garnish
- 1 tablespoon sesame seeds, toasted for garnish
Equipment Needed
- Large mixing bowl
- Whisk
- Rimmed baking sheet
- Wire rack that fits inside baking sheet
- Parchment paper or aluminum foil
- Small saucepan
- Measuring cups and spoons
- Tongs
- Brush for glazing (silicone preferred)
Instructions
Prepare the Chicken and Dry Rub
Start by thoroughly patting your chicken drumsticks dry with paper towels – this is crucial for achieving that crispy skin texture we’re after. In a small bowl, combine the baking powder, kosher salt, and black pepper, mixing until well incorporated. Place the dried drumsticks in a large mixing bowl and sprinkle the dry rub mixture evenly over all sides, using your hands to massage it into every nook and cranny of the chicken skin. Make sure each drumstick is evenly coated, paying special attention to the thicker areas where the skin tends to be looser. Arrange the coated drumsticks on a wire rack set over a rimmed baking sheet lined with parchment paper, leaving space between each piece for proper air circulation. Let them sit at room temperature for about 15 minutes while you preheat your oven to 425°F – this brief rest allows the baking powder to start working its magic on the skin texture.
First Bake for Crispy Base
Once your oven reaches 425°F, place the baking sheet with the wire rack and drumsticks on the middle rack. Bake for 30-35 minutes, rotating the baking sheet halfway through cooking to ensure even browning. You’ll know they’re ready when the skin appears dry, slightly puffed, and has a light golden color – the internal temperature should reach at least 165°F when checked with an instant-read thermometer inserted into the thickest part of the meat without touching bone. Remove from the oven and let the drumsticks rest on the wire rack for about 10 minutes. This resting period is essential as it allows the skin to dry out further and the internal juices to redistribute, setting the stage for maximum crispiness in the final bake. Meanwhile, reduce your oven temperature to 375°F in preparation for the glazing step.
Prepare the Korean Glaze
Glaze and Final Bake
Now for the fun part – transforming those crispy baked drumsticks into glossy, flavor-packed masterpieces. Using tongs, dip each rested drumstick into the warm Korean glaze, turning to coat all sides evenly. Alternatively, you can use a silicone brush to generously apply the glaze to each drumstick, making sure to get into all the crevices. Return the glazed drumsticks to the wire rack on the baking sheet, spacing them apart to prevent sticking. Place them back in the 375°F oven and bake for 12-15 minutes, until the glaze is bubbly, slightly caramelized, and adheres beautifully to the chicken. For extra caramelization and color, you can switch to broil for the final 1-2 minutes, but watch carefully to prevent burning as the sugar content in the glaze can go from perfect to burnt very quickly.
Rest and Garnish
Remove the baking sheet from the oven and let the drumsticks rest on the wire rack for at least 5-7 minutes before serving. This resting period allows the glaze to set properly and the juices to redistribute throughout the meat, ensuring each bite is perfectly moist and flavorful. While the drumsticks are resting, toast your sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and lightly golden, shaking the pan frequently to prevent burning. Just before serving, sprinkle the drumsticks with the thinly sliced green onions and toasted sesame seeds for that authentic Korean restaurant presentation. The green onions add a fresh, sharp contrast to the rich, sweet-spicy glaze, while the sesame seeds provide nutty flavor and textural interest. Serve immediately while still warm for the ultimate eating experience.
Tips and Tricks
For the crispiest possible skin, consider leaving the seasoned drumsticks uncovered in the refrigerator for 4-6 hours or overnight before baking. This dry-brining technique allows the salt and baking powder to work their magic more effectively, drawing out moisture from the skin and resulting in an exceptionally crispy texture. If you have time, this extra step is absolutely worth it for texture perfection. When working with gochujang, remember that different brands can vary significantly in heat level and sweetness. Start with the recommended amount and taste your glaze before adding it to the chicken – you can always adjust with more honey for sweetness, more gochujang for heat, or a splash of rice vinegar for acidity. If you’re sensitive to spice, reduce the gochujang by half and supplement with additional soy sauce and honey. For those who love extra heat, add 1-2 teaspoons of gochugaru (Korean chili flakes) to the glaze or sprinkle some on as garnish. The wire rack is non-negotiable for this recipe – it allows hot air to circulate around the entire drumstick, promoting even cooking and preventing the bottom from becoming soggy. If you don’t have a wire rack, you can create a makeshift one by crumpling aluminum foil into long snakes and arranging them on the baking sheet to elevate the chicken. For easier cleanup, line your baking sheet with parchment paper or aluminum foil to catch any drips – the sugar in the glaze can create stubborn baked-on messes. When checking for doneness, always use an instant-read thermometer inserted into the thickest part of the meat without touching bone – chicken is safe to eat at 165°F, but some prefer taking it to 175°F for fall-off-the-bone tenderness. If you want to make this recipe ahead, you can complete the first bake and prepare the glaze separately, then refrigerate both. When ready to serve, bring the glaze to room temperature or gently rewarm it, glaze the drumsticks, and complete the final bake – this adds about 5 minutes to the cooking time since you’re starting with cold chicken. Leftovers reheat surprisingly well in an air fryer or conventional oven at 375°F for 8-10 minutes to restore crispiness – avoid microwaving as it will make the skin rubbery.
Recipe Variations
- For a non-spicy version that’s kid-friendly, replace the gochujang with 1/4 cup of Korean soybean paste (doenjang) and increase the honey to 1/4 cup. The resulting flavor will be savory, slightly sweet, and deeply umami without any heat. You can also add 1 tablespoon of ketchup for a touch of sweetness and color if desired.
- Create a sticky soy garlic version by omitting the gochujang and increasing the soy sauce to 1/3 cup, adding 2 additional cloves of minced garlic, and including 2 tablespoons of brown sugar for caramelization. This variation highlights the savory elements while still delivering that signature Korean-style stickiness.
- For an extra crispy coating, after the first bake and before glazing, brush the drumsticks lightly with oil and air fry at 400°F for 5-6 minutes until the skin becomes exceptionally crackly. Then proceed with glazing and the final bake as directed. This hybrid method gives you the best of both baking and air frying techniques.
- Transform this into a complete meal by adding vegetables to the baking sheet during the final bake. Chopped carrots, bell peppers, onions, and sweet potatoes roast beautifully alongside the glazed drumsticks and absorb the delicious sauce. Just make sure to cut vegetables into uniform sizes for even cooking.
- Make it a rice bowl by serving sliced drumsticks over steamed rice with quick-pickled vegetables (thinly sliced cucumbers and carrots marinated in rice vinegar, sugar, and salt for 15 minutes), kimchi, and a fried egg on top. Drizzle with any remaining glaze and sprinkle with extra green onions and sesame seeds for a restaurant-quality meal at home.
Frequently Asked Questions
Can I use chicken thighs instead of drumsticks?
Absolutely! Bone-in, skin-on chicken thighs work beautifully with this recipe and may even become your new favorite. Thighs typically have more fat content than drumsticks, which translates to incredibly juicy meat and wonderfully crispy skin. Adjust the cooking time slightly – you may need an additional 5-7 minutes during the first bake since thighs are generally thicker. The internal temperature should still reach 165°F in the thickest part, avoiding the bone. Because thighs have more surface area, you might want to make a half-batch extra of the glaze to ensure proper coverage. The flatter shape also means they’ll cook more evenly on the wire rack.
What can I substitute for gochujang if I can’t find it?
How do I prevent the glaze from burning during the final bake?
The key to preventing burnt glaze is maintaining the proper oven temperature and watching carefully during the final minutes. The sugar content in the honey and gochujang makes the glaze prone to burning if exposed to too high heat for too long. That’s why we reduce the oven temperature to 375°F for the glazing step. If your oven runs hot, consider reducing to 350°F. Position your oven rack in the center, not too close to the top heating element. During the last few minutes of baking, check every 2-3 minutes – if the glaze starts bubbling excessively or darkening too quickly, remove the drumsticks immediately. You can always finish with a brief broil for caramelization, but stay nearby and watch like a hawk as it can go from perfect to burnt in seconds.
Can I make this recipe gluten-free?
Yes, this recipe can easily be made gluten-free with a few simple substitutions. Use tamari instead of regular soy sauce – it’s naturally gluten-free and has a very similar flavor profile. Ensure your gochujang is gluten-free by checking the label, as some brands may include wheat. Most major brands now offer gluten-free versions, or you can find specialty gluten-free gochujang at well-stocked grocery stores or online. The remaining ingredients are naturally gluten-free, but always check labels on pre-packaged items like baking powder to ensure they haven’t been processed in facilities that handle wheat. With these adjustments, you’ll have delicious gluten-free Korean drumsticks that everyone can enjoy.
How long do leftovers keep, and what’s the best way to reheat them?
Leftover Korean drumsticks will keep in an airtight container in the refrigerator for 3-4 days. For best results, reheat them in an air fryer at 375°F for 5-7 minutes or in a conventional oven at 375°F for 10-12 minutes until heated through and crispy. If using an oven, place them on a wire rack over a baking sheet to allow air circulation. Avoid microwaving if possible, as it will make the skin rubbery and the glaze overly sticky. You can also enjoy leftovers cold – they make excellent picnic food or lunchbox additions. The flavors actually deepen overnight, making the second-day drumsticks incredibly flavorful, though the skin will lose some crispiness unless properly reheated.
Summary
These Korean-style baked drumsticks deliver restaurant-quality flavor with a fraction of the oil. The double-bake technique creates incredibly crispy skin while the sweet-spicy glaze made with gochujang, garlic, and ginger will have everyone coming back for more. Perfect for weeknight dinners or entertaining!
