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A full platter of maple dijon baked drumsticks sprinkled with parsley, showing glossy caramelized skin and perfectly roasted chicken.
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Sticky Maple Dijon Drumsticks

Sweet, tangy, and perfectly sticky, these Sticky Maple Dijon Drumsticks are the kind of easy weeknight dinner that feels a little special. The maple caramelizes in the oven, the Dijon adds just enough zip, and the chicken turns golden and juicy every single time.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: sticky drumstricks, sticky maple dijon drumsticks
Servings: 4
Calories: 343kcal
Author: Joanna Cismaru

Ingredients

  • 8 chicken drumsticks
  • ¼ cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard optional
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a small bowl, whisk together maple syrup, Dijon, whole grain mustard, soy sauce, vinegar, garlic, olive oil, paprika, salt, and pepper.
    process shots showing how to make sticky maple dijon drumsticks.
  • Pat the drumsticks dry with paper towels, then place them in a large bowl or zip-top bag. Pour the marinade over and toss to coat.
    process shots showing how to make sticky maple dijon drumsticks.
  • Arrange the drumsticks on the baking sheet, spacing them out evenly. Bake for 40–45 minutes, turning once halfway through, until the chicken is golden and cooked through.
    process shots showing how to make sticky maple dijon drumsticks.
  • For extra sticky skin, broil for 2–3 minutes at the end. Garnish with fresh parsley if desired and serve hot.

Notes

  1. Pat the drumsticks very dry before adding the marinade. This helps the skin crisp and the glaze stick.
  2. Pure maple syrup gives the best flavor. If you use pancake syrup, the drumsticks will be sweeter and less rich.
  3. Let the chicken sit in the marinade for at least 30 minutes if you have the time. Overnight is even better.
  4. Space the drumsticks out on the baking sheet so they roast properly instead of steaming.
  5. Broil for the last two to three minutes to get extra caramelized, sticky skin.
  6. Save some fresh parsley or green onions for garnish. A little color makes them look even more irresistible.

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 16g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 932mg | Potassium: 438mg | Fiber: 1g | Sugar: 12g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
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