If you’ve never made your own Korean BBQ glaze at home, you’re in for a treat. This stuff is rich, sticky, savory, a little spicy, and completely addictive. It comes together in minutes using pantry staples and takes plain chicken drumsticks to the next level—no marinating, no fuss. Just brush it on and bake. That’s it.

For more Korean-inspired flavors, try my Korean Meatloaf or my take on Bulgogi.

Why My Recipe

  • Quick and easy homemade Korean BBQ glaze packed with bold, sweet, and savory flavors.
  • No marinade needed! Just brush and bake for sticky, delicious drumsticks.
  • These drumsticks are sticky and tasty and a bit spicy and they are just dang good.
A closeup view of a chicken drumstick on a black platter that have been glazed in Korean BBQ sauce and garnished with sliced green onion and sesame seeds.

We keep things simple here, and this recipe is no exception. Everything bakes in under an hour, and the glaze is so good, you’ll want to drizzle it on everything from rice and veggies to grilled meats. It’s an easy way to bring bold Korean-inspired flavor into your kitchen, and once you try it, these drumsticks just might become a regular in your dinner rotation.

Ingredient Notes

An overhead view of the ingredients needed to make Korean Glazed Chicken Drumsticks.
  • Sesame Oil: Look for it in the Asian foods aisle. A little goes a long way.
  • Cornstarch: Make sure to whisk it well with the sesame oil to avoid lumps.
  • Soy Sauce: Use regular soy sauce for the boldest flavor. Low-sodium works if you want to reduce saltiness.
  • Rice Vinegar: It’s usually found near the soy sauce or in the vinegar section.
  • Brown Sugar: This gives the glaze its signature sweetness and sticky texture. Light or dark both work.
  • Garlic: Freshly minced is best. You can use 1 1/2 teaspoons of garlic powder if you’re out of fresh.
  • Ground Ginger: If using fresh ginger, use 1 tablespoon grated.
  • Sesame Seeds: These are mixed into the glaze for extra texture and flavor. You’ll also sprinkle some on top.
  • Crushed Red Pepper Flakes: Adds a mild heat. Use more or less depending on your spice preference.
  • Chicken Drumsticks: This recipe uses 8 standard drumsticks.
  • Green Onion: Sliced thin for garnish to add a pop of color.
  • Sesame Seeds (for garnish): Optional, but they make the finished dish look restaurant-worthy.

Prepping Your Drumsticks

Before you brush on that delicious glaze, take a minute to prep your drumsticks. Most of the time, store-bought drumsticks come with the skin pulled down and bunched at the bottom.

For the best texture and even cooking, you’ll want to pull the skin back up over the meat so it fully covers the top. This helps keep the meat juicy while baking and gives the skin a chance to crisp up.

While you’re at it, check each drumstick for any loose pieces of fat, cartilage, or stray bone fragments. Use a sharp knife or kitchen scissors to trim anything that looks extra or ragged. Cleaned-up drumsticks not only cook better, but they look nicer on the plate too.

Does this work with other cuts?

This glaze works great on other cuts of chicken too. Bone-in, skin-on thighs are the easiest swap and cook up juicy and flavorful. They’ll need about the same baking time as drumsticks—around 40 to 45 minutes at 375°F.

Chicken wings are another fun option, especially for parties. Just reduce the cooking time to 25 to 30 minutes, depending on size.

If you’re using boneless, skinless breasts, they’ll cook faster (about 20 to 25 minutes), but keep an eye on them to avoid overcooking.

A closeup view of a chicken drumstick on a black platter that have been glazed in Korean BBQ sauce and garnished with sliced green onion and sesame seeds.

Adjusting the Heat Level

These drumsticks have just a gentle kick thanks to the red pepper flakes, but it’s easy to adjust the heat up or down. If you’re sensitive to spice, you can cut the red pepper flakes in half, or leave them out entirely.

Want more heat? Add up to 1 teaspoon of flakes, or stir in a teaspoon of gochujang (Korean chili paste) for deeper flavor and heat. You could even top the finished drumsticks with sliced fresh chili for an extra punch.

Watch the video where I walk you through every step of this recipe giving you a visual to go along with your cooking. I’ve even got some great tips for prepping chicken drumsticks. I have a whole YouTube Channel full of cooking videos for your drooling pleasure!

Serving Suggestions

These drumsticks are flavorful enough to be the star of any dinner, but they pair well with so many sides. Keep it classic with steamed white rice to soak up that glaze. Add some roasted or stir-fried vegetables, a quick cucumber salad, or kimchi if you want to stick with Korean-inspired flavors.

Storage & Reheating

Refrigerate any leftover drumsticks in an airtight container in the fridge for up to 4 days. Let them cool completely before sealing to avoid excess moisture.

Reheat in the oven: Place drumsticks on a baking sheet and cover loosely with foil. Bake at 350°F for 15 to 20 minutes, or until heated through. This method helps maintain the glaze and keeps the skin from getting rubbery.

Reheat in the microwave: For a quicker option, microwave individual drumsticks in 30-second bursts until warmed through. The skin won’t stay crispy, but the flavor will still be great.

More delicious drumstick options…