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A quick and easy Korean BBQ sauce is the key in these Korean Glazed Chicken Drumsticks. You are going to want to put it on everything! 

Korean Glazed Chicken Drumsticks on  a black counter top.

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 near 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.

Korean Glazed Chicken Drumsticks.

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!

Bird's eye view of Korean Glazed Chicken Drumsticks.
A quick and easy Korean BBQ sauce is the key in these Korean Glazed Chicken Drumsticks. You are going to want to put it on everything!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 3/4 cup brown sugar
  • 6 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame seeds
  • 1/2 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


Calories: 235kcal | Carbohydrates: 23g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 897mg | Potassium: 236mg | Sugar: 20g | Vitamin A: 70IU | Vitamin C: 0.7mg | Calcium: 34mg | Iron: 1.1mg
Course: Main
Cuisine: Korean
Keyword: BBQ Chicken Drumsticks

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5 stars
Absolutely delicious!!! I poured all the sauce over the drumsticks and baked it in my ninja foodi grill for about 20 minutes. Best chicken I ever had

5 stars
It looked good, so I cooked it and I loved it and my son did too.


5 stars
Was absolutely finger licking good ! So good and simple to make . I didn’t have rice vinegar so I used apple cider vinegar instead but other than that this is something I’ll probably make a million times again

Peggy Buckner

5 stars
Rachel, I have tried so many of your recipes and each and every one has been delicious! This Korean Chicken is out of the box on flavor and presentation. I use chicken tenders instead of the drumsticks and do it right on the stove top. I serve it over rice and add a salad or green vegetable. My family loves it so much it has become an at least once a week dish! Thank you so much for all you bring to us! This is perfect for working moms!

Carrissia Isom

5 stars


I’m confused about your calorie calculations for these. You are saying that each 8 drumstick serving is 235 calories but 1 tbsp of sesame oil alone is 120 calories let alone the rest of the ingredients…..

Sherronne Battle

Can I substitute Olive Oil for the Sesame Oil?

Kat in Vancouver

Covered with foil or open top in the oven?


Hi there, can I use this to make a whole chicken? Thank you


Can the rice vinegar be substituted with another kind of vinegar?

Maryann Scholl Hartmeyet

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!


LOOOOOOVE! Made Paleo with coconut flour sub for cornstarch, and aminos sub for soy sauce. SO DELICIOUS!


Good ideas! I kind of shuddered @ the corn starch too, but doesn’t the coconut flour have too much coconut flavor?

5 stars
They look fabulous!

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!


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.

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