This Honey Mustard Baked Chicken Drumsticks recipe is a perfect, effortless way to make baked chicken legs in the oven. With a magical 4 ingredient sauce, no marinating required, these chicken drumsticks are golden, sticky and everyone loves them!
Plus an optional side of buttery, crispy smashed potatoes for a drumsticks dinner made on one tray!
Sticky Baked Chicken Drumsticks recipe
This baked Chicken Drumsticks recipe is one of those gems that you’re going to want to keep in your back pocket. Here’s why you’re going to love it and make it over and over again:
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Unbelievably easy – just spoon sauce over the chicken legs and bake;
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Magical 5 ingredient Honey Mustard Sauce
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They roast beautifully so they’re sticky and golden;
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The flavour is universally pleasing. It’s not too sweet, not too salty, it’s finger lickin’ good!
Difference between chicken legs and drumsticks?
Chicken legs and drumsticks are the same thing. Everybody’s favourite part of Roast Chicken!
What you need for Honey Mustard baked chicken legs
Here’s all you need – chicken legs, plus 4 simple ingredients for the magical Honey Mustard Sauce:
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Dijon mustard (or other plain mild mustard)
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Honey
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Garlic
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Cornflour / cornstarch*
There are very few sauces in this world that taste so great with so few ingredients. And it coats the chicken legs so well, making them beautifully sticky!
* Without cornflour, the sauce is super watery because of all the chicken juices.
How to make baked chicken legs
Pop the chicken legs on a tray, spoon over sauce and bake!
In this recipe, I’ve completed the meal with a side of crispy smashed potatoes made on the same tray. In order to do this, I’ve created a “barrier” between the chicken and potatoes using foil. This makes for easier cleaning up and stops the chicken juices leaking over to the potatoes which makes them soggy instead of crispy!
To prepare the potatoes quickly, I just microwave them. Then place on the tray, squish, drizzle with butter or oil. Together, the potatoes and chicken legs 50 to 60 minutes to bake to perfection – crispy potatoes and sticky chicken legs with tender flesh.
How long does it take to cook drumsticks in the oven?
Sticky drumsticks like this take 50 minutes to cook in the oven at 180°C/350F. This makes them caramelised on the outside with tender flesh.
Some recipes will say to bake them at a higher temperature (220°C/425F) for around 30 minutes. While they will cook through in this time, I find that the flesh is a bit too chewy for my taste.
Sticky drumsticks AND crispy potatoes!
And here’s how they come out – sticky and saucy drumsticks on one side, and crispy potatoes on the other side!
One tray winner winner chicken dinner!
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Sticky baked chicken drumsticks;
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Honey Mustard Sauce; AND
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crispy smashed potatoes.
Throw on a side of steamed veggies of choice and dinner is done.
Active effort time: just over 10 minutes.
Marinating time: Zero
Deliciousness rating: Well, let’s put it this way. There’s a reason why there’s only 7 drumsticks in the photo above when the recipe calls for 8…. Honestly, I have the self control of a child. It’s a disgrace. ?
– Nagi x
Watch how to make it
More terrific baked chicken drumstick recipes
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Greek Chicken (make this with drumsticks instead of thighs)
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Honey Mustard Baked Chicken Drumsticks
Ingredients
Smashed Potatoes (optional):
- 4 x 150g/5oz potatoes (Note 1)
- 2 tbsp / 30 g olive oil or melted butter
Chicken:
- 8 chicken legs (about 1 kg / 2 lb) (Note 2)
- 2 tsp olive oil
Sauce:
- 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):
- Fresh thyme leaves or chopped parsley
- Steamed broccolini
Instructions
Smashed Potatoes option:
- Microwave potatoes for 10 minutes on high or until cooked. (Note 5)
- Place on one side of tray. Squish using potato masher (Note 6) to about 1.7cm / 2/3" thickness. Drizzle with oil, sprinkle with salt and pepper.
- If making smashed potatoes, fold up the edges of the foil the drumsticks are on
Sticky Baked Drumsticks:
- Preheat oven to 180C/350F.
- Mix Sauce ingredients together with a good pinch of salt and pepper.
- Line tray with foil, then top with parchment paper.
- Place drumsticks on paper. If making smashed potatoes, fold up the edges of the foil so the sauce won't leak into the potatoes (doesn't need to be high - even 1cm / 2/5" is enough, video useful).
- Spoon Sauce over drumsticks. Drizzle chicken with olive oil.
Baking
- 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 sauce reduces and the drumsticks are golden and sticky.
- Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce. (Note 7) Serve drumsticks with sauce, with crispy smashed potatoes and steamed broccolini on the side. Sprinkle with fresh thyme leaves if using.
Recipe Notes:
Nutrition Information:
Originally published 25 April 2018. Post and recipe tidied up and updated for housekeeping matters. No change to recipe ingredients.
Life of Dozer
This recipe was originally published on ANZAC Day in Australia, on 25 April 2018. It’s a day when we commemorate the Australian and New Zealand Army Corps (“ANZACs”) who served and sacrificed for our country in the first world war.
Dozer wears an Anzac rosemary sprig on his collar for (most of) the day and we make a donation to the ANZAC Appeal. A very small gesture. #LestWeForget?
Thank you, potatoes wonderful, I used butter.
Chicken was to die for so easy.
I served with green beans and corn. Will save this recipe for sure.
I might also try the chicken on BBQ just basting regular.
Now hot DAMN ! I made this with a blue cheese herb mustard and whole grain mustard. And instead of squishing my potatoes I chopped them into medium pieces and waited a good 30 minutes until I was ready to flip the chicken to add them into the pot for the extra 20-30 minutes. Veggies on the side and all 3 of my kids(Including myself and husband) SCRAPED THE PLATES !!!! OMG . NEW GO-TO FAVORITE! I love how you can change the flavors with different mustards ! I am amazed and now a follower ! Keep up the good work !
Welcome to RecipeTin Asiah!! I’m glad you liked the chicken!! N x
Made on Anzac Day 2022. Our drumsticks were on the smaller side and didn’t need the last 10 minutes. Delicious sauce, potatoes excellent. And super easy!
Amazing recipe. So easy and yummy.
I can´t rate the full meal because we didn´t realise until it was too late that we didn´t have any potatos but it didn´t stop us making the chicken and it was well worth it, no left overs. Will have to make it again soon with the spuds 🙂 x
Can I make this with skinless chicken?
Really delicious and no-fuss. My partner is so happy! Easy, easy, easy. Finished the meal with red papaw- perfect balance.
YUM Nagi!! Thanks once again for another beautiful recipe. We loved it. Now fighting over the sauce dregs left in the pan – delicious!
Hmmmm…that never happens in my house (probably because Dozer gets all the sauce! 😂 N x
I’m going to try this as soon as possible, but can I use flour instead of cornstarch?
Thank you
Flour will thicken it differently to cornstarch and you won’t get the nice gloss that the cornstarch adds. N x
Fucking hell. This was the best chicken I’ve ever eaten and I don’t even like mustard. I rate it 11/10 and highly recommend it. I’m so glad I tried this recipe.
I’ve made this 4 times now and about to make it again. What a wonderful recipe – so easy and so tasty.
This recipe is so delicious and so easy I’ve been raving about it. The lower oven temperature makes the the chicken drumsticks tender and not tough. Adding the cornstarch is genius. Because I have to eat low FODMAP I substituted maple syrup and a tbsp of orange marmalade for the honey and 1/4 tsp garlic scapes for the clove of garlic.
Tasty simple recipe for the chicken: Good flavour and great texture with the cooking tips. Thanking you.
My potatoes were not as neat as Nagi’s! But very tasty recipe 🙂 I vote more one pan wonders like this!
I’m always working on the one pan wonders!! N x
This one hits the spot. We didn’t try the spuds though. Holy moly the chicken and sauce was on point. Hit the nail again mate!
This sounds delicious! Is it possible to use flour in place of cornstarch?
So yum. But when I see a recipe with one clove of garlic, I add a whole head instead 🤣
😃! N x
Loved it especially the sauce. Finger licking good. Will definitely make it again as it was so easy, hassle free. Definitely recommend it.
Hi made this several times and it’s always good.I am off traveling next year and want to leave a few meals in the freezer.could I make up the sauce and
Put it with but separate with the chicken in freezer for my male’s to cook. Or even cook it and freeze . Thank you
th the chicken
I want to make your Honey Mustard drumsticks but my daughter is doing a Low Fodmap diet at the moment and can’t have honey or garlic. Would this recipe still work if I substitute the honey for maple syrup and delete the garlic?
Super-delicious and hassle-free. Being Chinese, I usually steer away from ‘western style’ chicken drumsticks, in favour of the soy-based, Asian style flavouring. But my growing trust in Nagi’s ideas led me to this ‘wild’ honey mustard experiment and everyone loved it (even my picky Chinese mum who swore she could smell and taste soy haha). Thank you so much Nagi for taking the time to prepare recipes that taste so good and with explanations to help us understand what we’re doing and why!