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Honey Teriyaki Chicken Drumsticks – Skillet or Instant Pot

These skinless teriyaki chicken drumsticks are sweet, sticky, and irresistibly delicious. They simmer in a skillet with honey, soy sauce, garlic and fresh ginger until the meat is fall-off-the-bone tender and the sauce reduces to a glossy, flavorful glaze. The chicken remains juicy without the skin, and the sauce clings beautifully to each drumstick.

Honey Teriyaki Drumsticks - skinless chicken drumsticks glazed in honey teriyaki sauceHoney Teriyaki Drumsticks

Other chicken recipes I enjoy include Filipino Adobo Chicken, Chicken Thighs with Shallots in Red Wine Vinegar, Chicken and Broccoli Stir Fry, and Turmeric Braised Chicken with Golden Beets and Leeks. This honey teriyaki drumsticks recipe pairs especially well with brown rice or a low-carb cauliflower “fried” rice for a lighter option.

Overview

This dish is comforting and easy to prepare. The hands-on time is short, but the chicken benefits from gentle simmering so the flavors deepen and the sauce concentrates. You can cook these in a skillet on the stovetop or speed things up by using a pressure cooker/Instant Pot. Both methods yield tender, flavorful drumsticks with a sticky teriyaki glaze.

Why this recipe works

  • Simple, balanced sauce: soy sauce for umami, rice wine for acidity, honey for sweetness, and ginger + garlic for warmth.
  • Low-effort cooking: brown the sauce and simmer with the drumsticks covered so the meat becomes very tender.
  • Flexible: works with drumsticks, thighs, or wings, and adapts easily to stovetop or pressure-cooker methods.

Ingredients

  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons rice wine (mirin or dry rice wine)
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon sriracha (optional, for heat)
  • 8 drumsticks (about 28 oz), skin removed
  • 1 tablespoon sesame seeds, toasted
  • Chopped scallions, for garnish

Yields & Timing

  • Yield: 4 servings (about 2 drumsticks per serving)
  • Prep time: 10 minutes
  • Cook time (skillet): about 45 minutes
  • Total time (skillet): about 55 minutes
  • Calories per serving (2 drumsticks): approx. 309 kcal

Skillet Directions

  1. In a large skillet over medium-low heat, combine the soy sauce, rice wine, honey, minced garlic, grated ginger, and sriracha (if using). Stir and warm for about 2 minutes to meld the flavors.
  2. Add the drumsticks to the skillet, turning to coat them in the sauce. Cover and cook for 5 minutes to begin the braising process.
  3. Turn the drumsticks, replace the cover, and continue to cook over medium-low heat for 20 minutes. Turn the drumsticks again, cover, and cook another 15 minutes, or until the meat is very tender and almost falling off the bone.
  4. If the sauce is still thin after the final simmer, remove the lid and simmer uncovered for 1–3 minutes until the sauce reduces and thickens to a glaze that coats the chicken.
  5. Finish by sprinkling with toasted sesame seeds and chopped scallions. Serve hot.

Instant Pot Directions

  1. Use the sauté function on the Instant Pot. When hot, add the soy sauce, rice wine, honey, garlic, ginger, and sriracha; cook for about 2 minutes, stirring to combine and warm the sauce.
  2. Add the drumsticks, nestling them into the sauce. Close and lock the lid, set to high pressure, and cook for 15–20 minutes depending on size and tenderness desired.
  3. Carefully release the pressure according to the manufacturer’s instructions. If the sauce seems thin, use the sauté function briefly to reduce it, then garnish with sesame seeds and scallions before serving.

Nutrition (per serving)

  • Calories: 309 kcal
  • Carbohydrates: 22 g
  • Protein: 34.5 g
  • Fat: 7.5 g
  • Saturated Fat: 2 g
  • Cholesterol: 152 mg
  • Sodium: 994 mg
  • Fiber: 0.5 g
  • Sugar: 18.5 g

Serving Suggestions

Serve these drumsticks over steamed brown rice, jasmine rice, or cauliflower “fried” rice for a low-carb option. Brighten the plate with a side of steamed bok choy, roasted broccoli, or a crisp cucumber salad to balance the rich, sticky glaze.

Tips & Variations

  • Make it gluten-free: substitute tamari or a certified gluten-free soy sauce.
  • For a thicker glossy sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the sauce at the end, simmering briefly until it thickens.
  • Adjust sweetness and heat to taste: add more honey for sweetness or more sriracha for spice.
  • Try chicken thighs or wings if you prefer; cook times may vary slightly.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or rice wine if the sauce has thickened too much. The flavors often deepen after a day, making leftovers especially tasty.

Last Step

If you try this recipe, please leave a rating and comment describing how you prepared it and any variations you liked. Feedback helps improve recipes and guides others to delicious results.

Honey Teriyaki Drumsticks plated, garnished with sesame seeds and scallions