The tangy flavors of Korean BBQ have been sweeping the nation for years now. We absolutely love it. I think I’ve mentioned several times that my dad lived in Korea as a young adult for a couple years so I’ve grown up fascinated by Korea in general.
When my husband and I were newlyweds we lived in a Korean restaurant and loved to go to it. We were usually the only non-Koreans in the restaurant and the waitress would question our orders because usually non-Koreans stuck to a limited menu selection. We had to convince her that we really did want to go out on a limb and try some of the more exotic choices. Good times.
Well, these drumsticks aren’t exotic by any means. It’s pretty much BBQ chicken with an Asian twist in ingredients, but it is super delicious. These drumsticks are sticky and tasty and a bit spicy and they are just dang good.
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!
Korean Glazed Chicken Drumsticks
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ½ cup soy sauce
- ½ cup rice vinegar
- ¾ cup brown sugar
- 6 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon sesame seeds
- ½ teaspoon crushed red pepper flakes
- 8 chicken drumsticks
- Sliced green onions and sesame seeds for garnish
- Preheat an oven to 375 degrees.
- In a small saucepan over medium-high heat, whisk together the sesame oil and cornstarch.
- Stir in the soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame seeds, and red pepper flakes.
- Bring to a simmer and cook until the sauce is thick.
- Spray a 4 sided baking sheet or 9x13 pan with nonstick cooking spray. Lay the drumsticks out on the pan and brush with the bbq sauce.
- Bake in the 375 degree oven for about 45 minutes.
- Garnish with sliced green onions and sesame seeds
Anonymous says
Made this tonight, soooo amazing! Thank you!
Anonymous says
Soooooo good!!!
I added 2 minced Thai chillies to kick it up a notch, yum yum
Lu Wang says
It seems easy to make this yummy dish! Thank you!
Josie - Eat Thrive Glow says
These look so delicious! Always looking for ways to spice up chicken! 🙂
Richa says
Rachel those drumsticks look perfect for Friday night, with beer and some sticky fingers 😛
Unknown says
Do you remove the skin from the drummies before baking?
Rachel Farnsworth says
No. I prefer my skin on.
Alicia says
Oh my goodness, this sauce is fantastic. Sign me up for restaurant school!
Rachel Farnsworth says
So glad you liked it! We absolutely love that sauce!
Sharlene says
I guess this is next on my list to try, hope I succeed, wish me luck
Maria says
Hello from Norway.
I just made the sauce. Tasted delicious. I’m planning to marinate two big chicken drumsticks(?) in it before heating them in the oven.
What do you serve with them? Rice and vegetables(????)? And a sauce?
Please advise me 😊
Lots of love from a Norwegian housewife
Rachel Farnsworth says
Rice, veggies or both!
Ruby says
could this work in a air fryer instead of oven. how long would you cook? I tried to sign up for your newsletter but said there was a problem to many sighing up.
Rachel Farnsworth says
I’m not familiar with air fryers.
Heather says
This looks so simple, even I could make it! We don’t usually do drumsticks though, but I’m guessing some chicken tenderloins would work just as well!
Jana gana mana 52 seconds says
They look fabulous!
Nessa says
LOOOOOOVE! Made Paleo with coconut flour sub for cornstarch, and aminos sub for soy sauce. SO DELICIOUS!
Cheryl says
Good ideas! I kind of shuddered @ the corn starch too, but doesn’t the coconut flour have too much coconut flavor?
Maryann Scholl Hartmeyet says
This sauce is so delicious and, yes, I want to put it on everything! I saute boneless skinless chicken breasts in a medium hot pan with lid vented, about 6 minutes per side , nicely browned. Drizzle some sauce on the chicken . It bubbles up. Roll the chicken in it, serve, and top with any sauce in the pan. I’ve also drizzled it on pan sauteed shrimp–yum! It is a great stir fry sauce diluted with a little water or broth and then thickened quickly with a little cornstarch in water. Thank you for a great sauce!
Kamille says
Can the rice vinegar be substituted with another kind of vinegar?
Rachel Farnsworth says
You could certainly try, but it will change the flavor.