Honey Teriyaki Drumsticks (Skillet or Instant Pot)

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These skinless teriyaki chicken drumsticks sweet and sticky, and so delicious! Cooked in a skillet with honey, soy sauce, garlic and ginger until the chicken is tender and the sauce thickens. You won’t miss the skin!

 

These skinless teriyaki chicken drumsticks sweet and sticky, and so delicious! Cooked in a skillet with honey, soy sauce, garlic and ginger until the chicken is tender and the sauce thickens. You won't miss the skin!Honey Teriyaki Drumsticks

More chicken recipes I love are Filipino Adobo ChickenChicken Thighs with Shallots in Red Wine Vinegar, Chicken and Broccoli Stir Fry, and Turmeric Braised Chicken with Golden Beets and Leeks.

I know this is a recipe you’ll be making over and over, it’s that good. You can serve it with brown rice, or for a low carb option try it with Cauliflower “Fried” Rice. Although they take a little time to simmer on the stove, they are super easy to make. I have made this with drumsticks, thighs and even chicken wings. I have even made it in my Instant Pot which cuts the cook time to about 20 minutes! I am providing directions for both skillet or Instant Pot, enjoy!!

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These skinless chicken drumsticks sweet and sticky, and so delicious! Cooked in a skillet with honey, soy sauce, garlic and ginger until the chicken is tender and the sauce thickens. You won't miss the skin!
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4.72 from 21 votes
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Honey Teriyaki Drumsticks

309 Cals 34.5 Protein 22 Carbs 7.5 Fats
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: Chinese, Japanese
These skinless teriyaki chicken drumsticks sweet and sticky, and so delicious! Cooked in a skillet with honey, soy sauce, garlic and ginger until the chicken is tender and the sauce thickens. You won't miss the skin!

Ingredients

  • 1/4 cup low sodium soy sauce, or gluten free
  • 3 tbsp rice wine
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon sriracha, optional
  • 8 drumsticks, 28 oz, skin removed
  • 1 tbsp sesame seeds
  • chopped scallions

Instructions

Skillet Directions:

  • Combine soy sauce, rice wine, honey, garlic, ginger and sriracha in a skillet and cook medium-low, stirring for about 2 minutes.
  • Add the chicken and cook 5 minutes, covered. Turn chicken, cover and cook 20 minutes over medium-low. Turn again, cover and cook 15 minutes, until the chicken is very tender. Remove the cover, if the sauce isn't thick simmer uncovered until sauce thickens, about 2 minutes.
  • Finish with scallions and sesame seeds.
  •  

Instant Pot Directions:

  • Use saute button, when hot add soy sauce, rice wine, honey, garlic, ginger and sriracha and cook 2 minutes, stirring. Add the chicken, cover and lock the lid. Cook on high pressure 15 to 20 minutes until the chicken is tender.
  • When pressure releases, finish with scallions and sesame seeds.

Nutrition

Serving: 2drumsticks, Calories: 309kcal, Carbohydrates: 22g, Protein: 34.5g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 152mg, Sodium: 994mg, Fiber: 0.5g, Sugar: 18.5g
WW Points Plus: 7
Keywords: asian chicken recipes, chicken drumstick recipes, honey teriyaki chicken, Honey Teriyaki Drumsticks, instant pot teriyaki chicken

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179 comments

  1. This is so delicious and easy. I didn’t have rice wine on hand, so I substituted 3Tbsp water. Otherwise, I followed the recipe. I’ll be making it often. 
    I think ALL the Skinnytaste recipes are wonderful, they always turn out as expected. 

  2. Super watery. Nothing like the picture. Bummer!

  3. Made it for the first time tonight.  It was excellent.  I doubled the sauce and served it with rice.

  4. When you say rice wine, do you mean rice wine vinegar, mirin, or sake?

  5. This recipe is amazing! We loved it! I made mine with chicken breast, and I didn’t have any rice wine so added just 1 T of rice vinegar with a pinch of sugar. I will probably just leave out next time since I don’t think it added much (though I could be wrong). I might also buy some mirin to try since the recipe calls for it, and I have never cooked with it before. 🙂 Anyway, when this was close to being done, I removed some of the sauce to pour over our rice and veggies. The chicken formed a beautiful, delicious glaze just like in the photos, and I topped with sesame seeds and some diced green onion, as directed in the recipe. My husband said it was better than going to a restaurant, and we raved about it. This is definitely going into our rotation!!

    I love Skinnytaste and am so grateful for all these wonderful recipes, which help make it possible for us to achieve our health and fitness goals without ever feeling deprived or bored!

  6. We make these (stovetop) about twice a month in my house. Everyone devours them— husband, five year old, and two year old. They are seriously delicious and as flavorful as any teriyaki drumsticks I’ve ever eaten at somewhere like Buffalo Wild Wings. I just leave out the sriracha and usually have to sub rice wine vinegar. Perfect every time.