Return the pan to the oven and bake for another 20–25 minutes, or until the drumettes are deeply golden and the internal temperature reaches at least 165°F (74°C) when checked with an instant-read thermometer in the thickest part (not touching the bone). The juices should run clear, not pink.
Once done, let the chicken rest in the pan for about 5 minutes so the juices settle a bit. Give the drumettes one last toss in the garlicky, honey-soy juices, then transfer to a serving plate or bring the pan straight to the table for a casual, family-style dinner.
Finished oven chicken drumettes served family-style
Variations & Tips
You can tweak this 5-ingredient base a bunch of different ways without making it any harder. For a little heat, add 1–2 teaspoons of crushed red pepper flakes or a drizzle of sriracha to the sauce before pouring it over the chicken. If you like more of a barbecue vibe, replace the soy sauce with your favorite bottled BBQ sauce and keep the garlic powder and olive oil the same (you can skip the honey if your BBQ sauce is already sweet).
For a lemon-herb version, swap the soy sauce and honey for 1/4 cup lemon juice and 1 teaspoon dried Italian seasoning, and add a pinch of salt to taste. If you’re cooking for gluten-free friends, use tamari or coconut aminos instead of soy sauce and double-check labels on all ingredients. To make cleanup even easier on a busy weeknight, you can line your ceramic baking pan with parchment paper, but make sure the paper is trimmed so it doesn’t hang over the edges and risk touching the heating elements.
Leftover chicken drumettes packed for lunch with greens
Food safety tips: Always start with fully thawed chicken—if your drumettes were frozen, thaw them in the refrigerator, never on the counter. Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and any utensils that touch the raw chicken or marinade with hot, soapy water. Use a clean plate and clean tongs for serving the cooked drumettes (don’t reuse anything that touched them when they were raw). Leftovers should be cooled and refrigerated within 2 hours and eaten within 3–4 days; reheat until steaming hot before serving.
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