Honey Mustard Chicken Drumsticks

Name: Honey Mustard Chicken Drumsticks
Cook time: 40 min
Yield: 4 servings
Ingredients: 30 ml Dijon mustard; 15 ml whole-grain mustard; 23 ml honey; 15 ml apple cider vinegar; 15 ml olive oil; 2 g garlic powder; 2 g smoked paprika; 6 g kosher salt; 1 g black pepper freshly ground; 4 pieces chicken drumsticks skin-on, patted dry; 30 ml water for loosening the pan glaze; 5 g flat-leaf parsley chopped, for garnish

Chicken drumsticks are coated in a mustard-forward honey glaze, baked on a sheet pan, and finished with reduced pan juices. The result is a savory side with crisp skin, lightly sticky coating, and enough richness to pair with roasted vegetables, grains, or a larger autumn meal. This version keeps the side-course portion modest at one drumstick per serving.

By Julienne

Cook time: 40 minutes

Servings: 4

Ingredients

30 ml Dijon mustard
15 ml whole-grain mustard
23 ml honey
15 ml apple cider vinegar
15 ml olive oil
2 g garlic powder
2 g smoked paprika
6 g kosher salt
1 g black pepper freshly ground
4 pieces chicken drumsticks skin-on, patted dry
30 ml water for loosening the pan glaze
5 g flat-leaf parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment and set a wire rack on top if you have one. In a large bowl, whisk together the Dijon mustard, whole-grain mustard, honey, apple cider vinegar, olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. The glaze should look smooth and pourable.
Add the chicken drumsticks to the bowl and turn until evenly coated. Arrange them on the prepared rack or sheet, spacing them apart so hot air can circulate. Each drumstick should be coated but not buried in glaze.
Bake for 25 minutes, then brush the drumsticks with any glaze collected in the bowl and continue baking for 10 minutes. The skin should be deep golden and the glaze starting to caramelize.
Brush again with the remaining bowl glaze and bake 5 more minutes, until the thickest part of the chicken reaches 74°C and the juices run clear near the bone. An instant-read thermometer should read 74°C at the thickest point.
Transfer the drumsticks to a serving plate. Pour any pan drippings into a small saucepan with the water and simmer 1 to 2 minutes, just until slightly syrupy, then spoon over the chicken. Garnish with parsley if using. The sauce should lightly coat a spoon and the chicken skin should stay crisp at the edges.