Garlic Scallion Honey Soy Chicken Drumsticks Tips, FAQ & printable recipe

Tips for success

For the most tender chicken, cook on low rather than high. The longer, gentler heat gives the collagen time to break down, resulting in meat that falls off the bone.

If you're short on time, high heat works, but the texture will be slightly firmer. Also, don't skip the garlic — it becomes sweet and jammy, and some people love it more than the chicken.

To get a thicker, more concentrated glaze, remove the chicken after cooking and simmer the sauce on the stovetop for a few minutes. This intensifies the flavor and gives a lacquered finish.

If you prefer a thinner sauce, leave it as is. The sauce will thicken slightly as it sits, so don't reduce it too much if you plan to have leftovers.

Variations

• Spicy Honey Sriracha: Add 1 to 2 tablespoons of sriracha or your favorite hot sauce to the honey-soy mixture for a sweet-heat kick. The spice mellows as it cooks, so be generous if you like it hot.
• Orange Honey Soy: Stir in the zest and juice of one orange along with the honey and soy. The citrus brightens the sauce and pairs beautifully with the garlic and scallions.
• Ginger Sesame: Add 1 tablespoon of grated fresh ginger and 1 teaspoon of toasted sesame oil to the sauce. Finish with a sprinkle of sesame seeds and extra scallions before serving.
• Maple Dijon: Swap the honey for maple syrup and add 1 tablespoon of Dijon mustard. The mustard adds a tangy depth that balances the sweetness, making for a more savory glaze.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; loosen with a splash of water when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat, adding a tablespoon of water to thin the sauce. Or microwave in 30-second bursts, stirring between, until hot.

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the sauce will thicken as it cools. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

This dish can be assembled up to 24 hours ahead. Place the chicken, garlic, scallions, honey, and soy sauce in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the drumsticks over steamed basmati rice to soak up the glossy sauce. Spoon the garlic cloves and scallions over the top, and drizzle with extra sauce from the pot.

A side of steamed greens or a simple cucumber salad would brighten the plate without competing with the rich flavors.

For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. The chicken is also excellent shredded and tucked into tacos or served over noodles. Leftovers can be chopped and stirred into fried rice for a quick next-day lunch.

Frequently asked questions

Recipe card

Garlic Scallion Honey Soy Chicken Drumsticks

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 chicken drumsticks
• 12 peeled whole garlic cloves
• 4 scallions, sliced
• 1/3 cup honey
• 1/4 cup soy sauce
• steamed basmati rice, for serving

Instructions

1. Place the chicken drumsticks in the slow cooker insert, arranging them in a single layer, slightly overlapping if needed. Scatter the garlic cloves and sliced scallions over the chicken, tucking some garlic between the drumsticks.
2. In a small bowl or glass measuring cup, stir together the honey and soy sauce until combined. Pour the mixture evenly over the chicken and aromatics. Do not stir; let the sauce settle around the meat.
3. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through. The meat should pull easily from the bone. Do not lift the lid during the first 2 hours.
4. Use an instant-read thermometer to check the thickest part of a drumstick, avoiding the bone. The chicken is safe to eat when it reaches 165°F (74°C). If not done, return the lid and cook for another 30 minutes.
5. If the sauce is thinner than you like, transfer the chicken to a plate and keep warm. Pour the sauce into a small saucepan and simmer over medium heat for 5 to 8 minutes, until reduced and glossy. Return the chicken to the pot and toss to coat.
6. Spoon steamed basmati rice onto plates. Top with the glazed drumsticks, garlic cloves, and a drizzle of the sauce from the slow cooker. Garnish with extra sliced scallions if desired.

Contains: gluten, soy

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

38 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.