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Honey Mustard DrumSticks

Saw this recipe on the Food Network and was like I need to try this! I have never been a huge fan of drumsticks but wanted to give the a try anyway. They came out soooo good and juicy! My main advice is do not skimp on the honey!

Honey Mustard Drumsticks

Sticky icky 

  1. Ingredients


    8 chicken legs (about 1 kg / 2 lb) (Note 2)

    2 tsp olive oil


    2 tbsp Dijon mustard (Note 3)

    1 tbsp wholegrain mustard (or use more Dijon)

    1/4 cup honey

    1 garlic clove , minced

    1 tsp cornflour/cornstarch (Note 4)

    Pinch of salt and pepper

    For serving (optional):

    Mashed potatoes

    Fresh thyme leaves or chopped parsley

    Steamed broccoli

  2. Microwave potatoes for 10 minutes on high or until cooked. (Note 5)

    Preheat oven to 180C/350F.

    Meanwhile, mix Sauce ingredients together with a good pinch of salt and pepper.

    On a baking tray, place a piece of foil on one side, then top with baking paper (step photos and video helpful).

    Line up drumsticks snugly on the paper. Fold up the edges of the foil and paper so the sauce won’t leak into the potatoes. Doesn’t need to be high – even 1cm / 2/5″ is enough.

    Spoon Sauce over drumsticks.

    When potatoes are ready, place on the other side of tray. Squish using potato masher (Note 6) to about 1.7cm / 2/3″ thickness. Drizzle with oil, sprinkle with salt and pepper.

    Drizzle chicken with olive oil. Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks.

    Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 – 15 minutes until golden and sticky.

    Remove from oven. Move the drumsticks around in what should now be a syrupy sauce. (Note 7) Serve drumsticks with some sauce, with crispy smashed potatoes and steamed broccoli on the side. Sprinkle with fresh thyme leaves if using.

This sauce thickness will be affected by how juicy your drumsticks are but it’s super easy to adjust the sauce. Remove drumsticks and if it’s too thick, add a tiny bit of water. If still watery, pop it back in the oven (without chicken) for a couple of minutes – without the chicken, it will thicken up super fast. Also note that the sauce thickens quickly after removing from the oven – after about 5 minutes sitting around on the tray while taking photos, I had to thin out the sauce a bit.

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