Title: Sticky, Smoky, and Irresistible: Teriyaki Chicken Drumsticks Recipe That Brings the BBQ Vibes Home
Published on July 28th, 2025
Intermediate
There’s something about picking up a sticky chicken drumstick with your hands, the sweet-salty glaze clinging to your fingers, the smokiness hitting your nose before that first juicy bite – it’s the ultimate cookout mood. Whether it’s a weekend barbecue or a midweek craving, this teriyaki chicken drumsticks recipe brings the joy of flame-kissed flavour to your table without the stress.
Let’s be honest: drummers and drumettes are the unsung heroes of chicken night. They’re easy to handle, packed with flavour, and perfect for soaking up marinades. Especially when they take a bath in Kikkoman’s iconic teriyaki sauce, with a kick of fresh ginger and sesame oil to really bring it home.
Ingredients (serves 4)
- 1.6kg chicken drumsticks
- 100g chopped fresh ginger
- 250ml Teriyaki Marinade
- 6 tbsp toasted sesame oil
- 1 tsp cornflour (or try the sauce tip below if you’re skipping it)
- 3 small red onions (peeled & quartered)
- 3 red peppers (deseeded & quartered)
- 3 tbsp sesame seeds
- 2 unwaxed limes, halved
Instructions:
- Grab a big bowl and mix your drumsticks with the ginger, teriyaki marinade, and 5 tbsp sesame oil. Let it chill for at least 20 minutes, or overnight if you want the flavours to go deep.
- Preheat your oven to 200ºC (Gas 6). Remove excess marinade from the chicken and save it – we’re making a glaze out of it later. Pat the drumsticks dry (trust, it helps them crisp) and roast them for 30-35 minutes until fully cooked.
- Pour the leftover marinade into a saucepan and bring it to a bubbling boil for 5-7 minutes to reduce it by a third. Mix 1 tsp cornflour with 2 tsp water and stir that in to thicken the sauce. No cornflour? No prob: reduce it slowly and finish with a bit of honey for stickiness. Strain the sauce and ditch the ginger bits.
- Toss the onions and peppers with your remaining sesame oil. Wrap the sesame seeds in foil. Throw them all on the barbecue: onions in the middle, peppers on the edge. Let 'em char and soften for 5-6 minutes. Keep warm.
- Time to bring the smoky magic. Pop your baked drumsticks on the hottest part of the grill. Brush with glaze, flip, repeat. You want them glossy, caramelised, and ever so slightly burnt in all the best places. Hit the veggies with any leftover sauce. Char your limes face-down too for that smoky citrus zing.
Got Questions? Let’s Clear ‘Em Up
Cooking time in an air fryer?
Yep, you can totally make these in an air fryer. Pre-cook as above or skip the oven and do 20-25 minutes at 190ºC, turning halfway. Brush with glaze and pop back in for 2 more minutes until sticky.
How to thicken sauce without cornflour?
Reduce it low and slow on the hob, or add a teaspoon of honey or maple syrup for that rich, glossy finish. Arrowroot works too if you have it on hand.
Can I use drumettes instead of drumsticks?
Absolutely. Teriyaki drumettes are smaller, cook a bit quicker, and are super snackable – perfect for party platters or lazy Sunday snacking.
Let’s Eat
Pile up your sticky chicken on a big platter, scatter with toasted sesame seeds, and squeeze over those charred limes. Serve with steamed rice, slaw, or just more grilled veg. This teriyaki chicken drumsticks recipe isn’t just food – it’s a full-on flavour memory waiting to happen.
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