Honey-Glazed Chicken Drumsticks!

Quick poll: Did you grow up eating and loving drumsticks? Because I remember when drumsticks were the go-to meat for kids, the item on the dinner table that kids would wrestle each other for. Why? It’s the meaty part of the chicken leg with a built-in handle. Natural finger food. What could be better? But now, most children are rarely ever exposed to meat on the bone. The truth is, neither are many parents. Sadly, that means kids are missing out on delicious cuts of meat and knowing where their meat really comes from—yes, an animal (gasp!).

I loved grilled chicken—thigh, wing, drumstick, you name it. The main reason I love it is because I usually grill chicken with both the bone and skin attached. The result is moist, juicy chicken with a crispy skin. I know it’s not politically correct to eat chicken skin anymore, but, really, if you can’t eat it when you’re a kid when can you?

I feel lucky to live in San Diego, because I’m able to grill year-round. Last night, I decided to try a new drumstick recipe from FoodandWine.com. It looked so easy, which marinating typically is, and only required seven ingredients: salt, pepper, five-spice powder, cilantro, sesame oil, garlic and honey. I marinated the drumsticks along with some boneless, skinless chicken thighs for a couple hours and then threw them on the grill and brushed them with honey. The recipe says to grill the chicken for 35 minutes, but for me it was much closer to 15 minutes. While they cooked, I steamed some rice and stir-fried some Chinese green beans.

What was the consensus? S said, “This chicken is so good,” and C said, “I love the chicken. Thank you, mommy!” Isn’t it so satisfying when you try a new recipe and every member of the family likes it?

S went to school this morning with a lunchbox filled with rice, a drumstick, carrots and some seaweed.

Honey-Glazed Chicken Drumsticks (from Food & Wine)


18 chicken drumsticks

2 1/4 tsp salt

2 1/4 tsp freshly ground pepper

2 1/4 tsp Chinese five-spice powder

4 garlic cloves, minced

1/4 cup chopped cilantro

3 TB sesame oil

Vegetable oil, for the grill

6 TB honey, warmed


  1. Make 3 crosswise slashes down to the bone on the meaty part of each drumstick. Put the chicken in a large shallow baking dish.
  2. In a bowl, mix the salt, pepper, five-spice powder, garlic and cilantro. Add the sesame oil; stir into a paste. Rub the paste in the slashes in the chicken and spread any remaining paste over the skin. Cover and refrigerate for 2 hours.
  3. Light a grill. Lightly oil the grate. Grill the chicken over a medium-hot fire, turning occasionally, for about 35 minutes, or until just cooked through. Brush the drumsticks with the honey and grill until golden brown, about 1 minute per side. Serve hot.

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