Last updated on
Honey Garlic Chicken Drumettes are crispy baked chicken wings tossed in a sweet honey garlic sauce. They are finger lickin’ good and perfect for game day parties, backyard get-togethers, picnics and everyday meals.
These Baked Chicken Drumettes are a sure winner, no matter what crowd you’re feeding. Serve them with some Blue Cheese Dip or Ranch dressing, and pair them with Loaded Cheese Fries and sweet and crispy Coconut Shrimp.
Table of Contents
Crispy Baked Chicken Drumettes Recipe
This is my go-to method for cooking up a delicious, crispy skinned batch of chicken wings or drumettes. The seasoned flour and baking powder coating makes them crisp up beautifully in the oven. The honey garlic sauce is sweet and spicy and gives the best flavor to these wings.
The most important part of the recipe is actually the prep. You’re going to dry out the wings overnight to help them get that ultra crispy skin. Then you’re going to coat them in flour and baking powder – the baking powder reacts with the skin to make it crispy – and bake them in the oven. Baking them makes this drumettes recipe easier and lighter than deep frying.
What is a Drumette?
A Drumette is the meatier part of a chicken wing that looks like a mini drumstick. It’s meatier and juicier than the wingette (or “flats”) and made up of dark meat. It’s the part of the wing that attaches to the rest of the chicken.
Why You’ll Love These Chicken Drumettes
- CRISPY – These crispy baked chicken drumettes are dried out overnight and coated in seasoned flour and baking powder, then baked, to get an extra crispy skin with no deep frying.
- EASY – This recipe can’t get any easier! Just coat the wings, arrange them on a tray and bake them. Boom. Done.
- KID FRIENDLY – Kids love chicken drumsticks and these drumettes look like a mini version of those!
- THAT SAUCE – These aren’t just basic chicken wings, these chicken drumettes are baked until crispy then tossed with a sticky honey garlic sauce that is so flavorful.
How To Make Crispy Baked Chicken Drumettes
Be sure to check the recipe card below for full ingredients & instructions.
- DRY THE CHICKEN. Do not skip this step if you want crispy skin chicken wings! Arrange the drums on a baking sheet and pat the as dry as you can with paper towels. Refrigerate for 3-4 hours, or up to overnight.
- PREP. Cover a large rimmed baking sheet with foil, then top it with a baking rack. Spray the rack with cooking spray. Preheat the oven to 450°F.
- COAT. Mix the flour, baking powder, garlic powder, kosher salt and black pepper together then toss with the chicken to coat.
- BAKE. Place drumettes back on the rack in a single layer. Bake chicken for 30 minutes. No need to flip them, but do rotate the rack about halfway through.
- MAKE THE SAUCE. Place all the sauce ingredients into a small saucepan and simmer until thick. I use honey to sweeten the sauce but you could use brown sugar or agave.
- TOSS. Toss the crispy wings with the sauce in a large bowl to coat.
- Chicken: This recipe is ideal for those who prefer the meartier drumettes, but you can use both sections, or the whole chicken wing.
- Sauce: We love the honey garlic sauce, but you can use any sauce you prefer, from barbecue sauce to buffalo.
- Heat: Feel free to adjust the heat level in the sauce or use different seasonings in the coating. You could add a pinch of cayenne pepper to the flour or extra chili flakes in the sauce.
- Kid Friendly: Leave some wings plain and serve ranch dressing on the side.
These wings are nice a saucy, do they don’t require much attention to detail when serving. I’ll usually plate them up and sprinkle on some sliced green onions or chives and sesame seeds for a pretty presentation.
You can serve them with a dipping sauce, make some extra honey garlic sauce, or something like a blue cheese or ranch.
Storing and Reheating Leftovers
Storage: Leftover wings should be stored in the refrigerator within 2 hours of serving. Keep them in an airtight container in the fridge for up to 3-4 days.
Freezing: It’s best to freeze wings without the sauce, but either way will work. Place cooled wings in a plastic freezer bag and freeze for up to 3 months. Thaw before reheating.
Reheating: If you have an air fryer, that’s the best way to reheat wings. If not, arrange them on a baking sheet and bake at 350℉ until heated through and crispy.
- Don’t skip the drying out process if you want a crispy skin.
- If you don’t have a baking rack to set over the baking sheet, you can just use foil and cooking spray. You will need to flip the chicken about halfway through during baking.
More Chicken Appetizer Recipes
- Crispy Chicken Flautas
- Slow Cooker Chicken Wings
- Buffalo Chicken Potato Skins
- Copycat Chicken Lettuce Wraps
Honey Garlic Chicken Drumettes
- 2 pounds chicken drumettes thawed or fresh
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup honey
- 4 tablespoons soy sauce
- 4 garlic cloves minced
- 1 tablespoon ginger finely diced
- ½ teaspoon chili flakes
- ⅓ cup water
- 1 teaspoon cornstarch
- Sesame seeds
- Thinly sliced green onions
- Pat chicken dry with paper towels. Arrange on a baking sheet (touching is fine), cover with paper towels and place in the refrigerator for several hours to dry them out. Overnight is ideal. If you don't have the time, you can skip this step, just be sure to pat them as dry as possible with the paper towels.
- Cover a large baking sheet with foil and top with a baking rack. Spray the rack over the baking sheet with nonstick cooking spray.
- Preheat the oven to 450°F.
- In a large bowl, whisk together flour, baking powder and seasonings. Add chicken and toss to coat with the flour mixture. Shake off excess.
- Arrange chicken on the rack, close together but not touching.
- Bake for 30-35 minutes, rotating the baking sheet about halfway through. You do not need to flip the chicken. NOTE – if they don’t look crispy right away, give them a few more minutes. But they will get crispier as they cool.
- While the chicken is cooking, make the sauce. Add all sauce ingredients into a small saucepan and bring to a boil. Reduce heat to low, and continue to simmer for 10 minutes, stirring frequently, until thickened (it should coat the back of a spoon).
- Transfer crispy wings to a large bowl. Pour the sauce over the wings and toss to coat. Then place the drumettes back on the baking rack and into the oven for another 10 minutes. Garnish with sesame seeds and thinly sliced green onions.