Crispy Baked Drumsticks with Honey-Mustard Sauce

January/February 2011

Your rating: None Average: 3.9 (140 votes)

These baked chicken drumsticks are crispy-crunchy outside and succulent and juicy inside. Serve with sweet potato fries and spinach salad.

Crispy Baked Drumsticks with Honey-Mustard Sauce

10 Reviews for Crispy Baked Drumsticks with Honey-Mustard Sauce

Delicious and healthy

A brown golden chicken tasting an amazing flavor and texture with no cons at all.

great flavor and taste also has unique ingredients

This was awesome! My family devoured it. I doubled the dipping sauce and I didn't skin all the chicken, because I did two pieces and it became a hassle. Maybe I am impatient...but I didn't think it was worth the effort to skin it. I also didn't have a rack, but it still came out crispy. I did mine on 450 because my oven runs hot, and it was done in about 35 minutes. Very good! I'll make again, I may even do it with thin pounded breast.

Easy and tasty
Awesome with just 2 alterations

I loved these. I am surprised a previous reviewer found the breading dry. Mine wasn't. I used Panko instead of dry breadcrumbs though, maybe that helped. But no matter what kind of breadcrumbs you use, it has 5 tsp of oil. Anyway, the only other thing I will change next time is to double the breading ingredients. I only made 6 drumsticks, and I ran out of breading. There's no way I could have done 8. So next time I will double that. I skipped the sauce; they are so good you don't need a sauce. I'll definitely be making these again.

Love the seasoning.
Honey mustard yumminess

My husband, myself, 10 year old daughter and 3 year old son all loved this recipe once the sauce was on. For sure making it again without any question it has been added to the book of family favorites. I will spice up the crumbs a bit for more flavor and I did half the mustard with regular in fear it might be to much for the kids.


This is an inexpensive, easy dish. Took 15 minutes to prepare, not including baking time. While the breadcrumb coating seals in the juices, the coating itself is DRY with an odd flavour. Tasted like Ruffles BBQ chips. Kinda Tex-Mex-ish. I *might* try it again, with a different combination of herbs and without adding oil to the breadcrumb mixture. I'm pretty sure this would work simply with dredging the chicken in the crumb/herb mixture.

Inexpensive. Quick
Comments (1)

No comments

Anonymous wrote 3 years 24 weeks ago

Are you sure you used paprika

Are you sure you used paprika and not chili powder? There is nothing in this that should give it a Tex-Mex flavor. If you think that the breading was dry, omitting the oil will make it drier - you should be adding more oil (and calories) to change the mouth feel. And some oil helps with the browning.

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