The Easiest Honey Mustard Baked Chicken Drumsticks (So Crispy & Sticky!)
There’s a certain kind of magic that happens in the oven with chicken drumsticks. It’s a humble, affordable cut that transforms into a feast with just a little love. For me, this honey mustard baked chicken recipe is the definition of a perfect weeknight meal. It’s the one I turn to when the day has been long, but the heart still craves something truly delicious. The moment you slide the tray into the oven, the scent of sweet honey and tangy mustard starts to mingle, filling your kitchen with an aroma that promises comfort and satisfaction. It’s a simple joy, but a profound one.
Why You’ll Love This
Effortless Elegance: It looks and tastes like you spent hours, but the simple sauce and one-pan method keep it completely stress-free.
The Sauce is Everything: This isn’t a watery glaze; it reduces into a glossy, sticky syrup that clings to every nook and cranny of the crispy chicken skin.
A Crowd-Pleaser in the Truest Sense: From kids to adults, the balanced sweet and tangy flavor profile wins over even the most skeptical eaters.
A Complete Meal in One Pan: By adding crispy smashed potatoes right on the same tray, you create a full, satisfying dinner with minimal cleanup.
I once served these drumsticks to a friend who famously “doesn’t like chicken on the bone.” After one tentative bite, followed by a second, more enthusiastic one, she was quiet for a moment. Then she looked at me and said, “Okay, you’ve ruined all other chicken for me. This is it.” She now makes this recipe monthly, a convert to the glorious, juicy perfection of a properly baked drumstick.
What Makes It Special
The Mustard Duo: Using both smooth Dijon and wholegrain mustard creates a complex base—Dijon provides a sharp, creamy tang, while wholegrain adds little pops of texture and flavor.
A Touch of Cornstarch: This is the secret weapon! It ensures the sauce thickens beautifully with the chicken juices, creating a syrupy glaze instead of a runny liquid.
The Crispy Potato Companion: Smashing the potatoes creates maximum surface area, which translates into incredible, golden-brown crispiness that soaks up the extra sauce perfectly.
Making It Happen
Let’s get this simple, stunning meal onto your table. Start by preheating your oven to 180°C/350°F. This is the perfect temperature for rendering the chicken skin crispy while cooking the meat to a tender, juicy finish.
If you’re making the optional smashed potatoes—and I highly recommend you do—place them in the microwave for about 10 minutes on high until they’re cooked through. You’ll know they’re ready when a knife slides in easily. While they’re cooking, line a large baking tray with foil and then top it with parchment paper. This duo makes for the easiest cleanup imaginable.
Now, for the star of the show: the sauce. In a small bowl, whisk together the Dijon mustard, wholegrain mustard, honey, minced garlic, cornstarch, and a good pinch of salt and pepper. In just a minute, you’ll have a fragrant, golden sauce ready to work its magic.
Place your chicken drumsticks on the prepared tray. If you’re adding the potatoes, now is the time to carefully place them on one side of the tray and gently squish them with a potato masher, the bottom of a sturdy glass, or even a spatula. You’re aiming for about 2/3-inch thickness. Drizzle the smashed potatoes with a little olive oil and season with salt and pepper.
Here’s a clever trick: if you have potatoes on the tray, simply fold up the edges of the foil around the drumsticks to create a shallow barrier. This keeps the sauce from running off and making the potatoes soggy. Spoon that beautiful honey mustard sauce generously over each drumstick, making sure they’re all well-coated. A final drizzle of olive oil over the chicken will help the skin crisp up beautifully.
Slide the tray into your preheated oven and bake for 30 minutes. Then, pull the tray out, turn the drumsticks over, and spoon all those bubbling pan juices back over them. This basting step is key for building flavor and moisture. Pop it back in for another 20 minutes, then repeat the turning and basting. Finally, give it a last 10-15 minutes. You’re waiting for that perfect moment when the sauce has reduced to a thick, sticky syrup and the drumsticks are a deep, golden brown.
Remove the tray from the oven and immediately squidge the drumsticks around in that syrupy sauce, coating them one last time. Serve them straight away, with those crispy smashed potatoes and some steamed broccolini on the side for a fresh contrast.
You Must Know
The Cornstarch is Non-Negotiable: Don’t be tempted to skip it. It’s what transforms the sauce from a watery disappointment to a glossy, restaurant-quality glaze.
Baste for the Best: Taking those two minutes to turn the chicken and spoon over the juices makes a world of difference in flavor and texture.
Sauce Too Thin? No problem. Just remove the chicken and potatoes and pop the tray back in the oven for a few minutes. The sauce will thicken up incredibly fast.
Sauce Too Thick? A tiny splash of water stirred in will loosen it right up to the perfect drizzling consistency.
Serving Ideas
This honey mustard baked chicken is a hearty centerpiece. For a classic comfort food plate, serve it alongside the crispy smashed potatoes and a simple green vegetable like steamed broccolini, green beans, or a fresh garden salad. The crispness of the vegetables cuts through the richness of the sauce beautifully. For a drink pairing, a crisp, cold lager or a Chardonnay with a little oak would complement the dish perfectly.
Make It Different
Spicy Kick: Add a teaspoon of smoked paprika or a pinch of cayenne pepper to the sauce.
Herbaceous Twist: Stir a tablespoon of chopped fresh rosemary or thyme into the sauce before baking.
Different Cuts: This method works wonderfully with bone-in, skin-on chicken thighs. For skinless, boneless thighs, reduce the cooking time to about 40 minutes total.
Gluten-Free: This recipe is naturally gluten-free, just ensure your mustards and cornstarch are certified GF.
Storage and Reheating
Store any leftover drumsticks and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, the microwave works perfectly fine for the chicken. To bring the crispy potatoes back to life, re-crisp them in a 180°C/350°F oven for about 10 minutes. You can also freeze the cooked drumsticks with their sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.
Success Tips
Don’t Crowd the Pan: Ensure the drumsticks aren’t touching each other on the tray. This allows hot air to circulate, ensuring the skin crisps up instead of steaming.
Embrace the Rough Edges: When smashing the potatoes, don’t be too gentle. Rough, craggy edges create more surface area, which leads to more delicious, crispy bits.
Trust Your Eyes: Ovens can vary. The total cook time is a guide, but always look for that deep golden color and sticky, reduced sauce as your final signal.
Frequently Asked Questions (FAQ)
Can I use a different type of mustard?
Absolutely. While Dijon is ideal, you can use a standard yellow mustard in a pinch. Avoid super-spicy English mustards unless you want an intense heat.
My drumsticks are still a little pink near the bone. What should I do?
Place them back in the oven for another 5-10 minutes. If you’re concerned, the internal temperature should read 75°C/165°F when inserted into the thickest part of the meat, not touching the bone.
Can I make the sauce ahead of time?
Yes, you can whisk the sauce ingredients together and store it in the refrigerator for up to 2 days. Give it a good stir before using.
What if I don’t have parchment paper?
You can bake directly on the foil, but the parchment paper helps prevent any potential sticking and makes cleanup even easier.
Can I use chicken wings for this recipe?
Yes! The cooking method would be similar, though the time may be slightly less. Keep an eye on them and look for that same golden, sticky finish.
Honey Mustard Baked Chicken Drumsticks
Prep time: 15 minutes
Cook time: 1 hour 5 minutes
Total time: 1 hour 20 minutes
Servings: 4
Category: Main Course
Difficulty: Easy
Cuisine: American
Yield: 8 drumsticks
Ingredients
Smashed Potatoes (optional):
4 x 150g/5oz potatoes (any all-purpose potato like Yukon Gold or Red)
2 tbsp / 30 g olive oil or melted butter
Salt and pepper
Chicken:
8 chicken drumsticks (about 1 kg / 2 lb)
2 tsp olive oil
Sauce:
2 tbsp Dijon mustard
1 tbsp wholegrain mustard (or use more Dijon)
1/4 cup honey
1 garlic clove, minced
1 tsp cornflour/cornstarch
Pinch of salt and pepper
For serving (optional):
Fresh thyme leaves or chopped parsley
Steamed broccolini
Instructions
Preheat & Prep: Preheat oven to 180°C/350°F. Line a large baking tray with foil, then top with parchment paper.
Cook Potatoes: Microwave the whole potatoes for 10 minutes on high, or until cooked through and easily pierced with a knife.
Smash Potatoes: Place the cooked potatoes on one side of the prepared tray. Use a potato masher, fork, or bottom of a glass to smash them to about 2/3-inch thickness. Drizzle with olive oil and season with salt and pepper.
Make Sauce: In a small bowl, whisk together both mustards, honey, minced garlic, cornstarch, and a pinch of salt and pepper until smooth.
Assemble: Place the chicken drumsticks on the other side of the tray. If you made potatoes, fold up the edges of the foil around the chicken to create a shallow barrier. Spoon the sauce all over the drumsticks, coating them evenly. Drizzle the 2 tsp of olive oil over the chicken.
Bake: Place the tray in the preheated oven. Bake for 30 minutes.
Baste: Remove the tray from the oven. Turn the drumsticks over and spoon the pan juices over them. Return to the oven for 20 minutes.
Baste Again & Finish: Remove the tray, turn the drumsticks, and spoon over the juices once more. Bake for a final 10-15 minutes, or until the chicken is golden, cooked through, and the sauce is thick and sticky.
Serve: Remove from the oven and turn the drumsticks in the syrupy sauce to coat. Serve immediately with the crispy smashed potatoes and steamed broccolini, if desired.
