Ginger Drumsticks

Updated February 23, 2016
This image courtesy of Joseph DeLeo

These chicken drumsticks make great hors d’oeuvres or wonderful lunchtime eating.

*Available in Asian or specialty food shops

24 chicken drumsticks

Cooking Methodbaking



Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together, game day

Recipe Coursehors d'oeuvre, main course

Dietary Considerationegg-free, kosher, lactose-free

Mealdinner, lunch

Moodadventurous, festive

Taste and Texturecrisp, crunchy, garlicky, juicy, meaty, salty, savory, smoky, spiced, sweet, tangy, umami


  • 24 chicken drumsticks
  • 1 cup soy sauce
  • 1/3 cup sesame oil*
  • ½ cup sesame mustard*
  • 3 tablespoons fresh lemon juice
  • 2 cups fresh bread crumbs
  • 1 tablespoon chopped fresh ginger root
  • 2 teaspoons chopped fresh garlic
  • Salt and freshly ground black pepper, to taste


  1. Marinate the drumsticks overnight in the soy sauce in the refrigerator.

  2. Preheat oven to 350°F.

  3. Drain the chicken and place in rows on a large baking sheet. Using a pastry brush, brush each drumstick with a thin coating of the sesame oil.

  4. Whisk the mustard and lemon juice together and brush generously over each drumstick.

  5. Combine the bread crumbs, ginger, and garlic and sprinkle evenly over the top and sides of each drumstick. Sprinkle with salt and pepper.

  6. Bake 1 hour, covering with aluminum foil if the drumsticks get too brown. Serve warm or at room temperature.



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