Photo of Korean Chicken Drumsticks by WW

Korean Chicken Drumsticks

Points® value
Total Time
1 hr
15 min
45 min
Drumsticks are an often overlooked dinner option, but they’re an inexpensive and family-friendly choice for easy meals. Our Korean-inspired version is particularly tasty. Be sure to use foil to line the baking sheet to make cleanup easier.


Uncooked chicken drumstick, skinless with bone

36 oz, 8 x 4½-ounces

Soy sauce

2 tbsp(s)

Rice wine vinegar

1 tbsp(s)

Dark sesame oil

1 tsp(s)


3 clove(s), large, minced

Ginger root

2 tsp(s), grated, peeled fresh

Unpacked light brown sugar

2 tsp(s)

Sriracha hot sauce

1 tsp(s)

Uncooked bok choy

8 oz, halved lengthwise

Sesame seeds

2 tsp(s), black or white or a combination


  1. Preheat oven to 375°F. Line small rimmed baking sheet with foil.
  2. Using sharp knife, cut shallow slits in drumsticks (do not cut to bone). Place chicken on prepared baking sheet. Combine soy sauce, vinegar, oil, garlic, ginger, sriracha, and brown sugar in small bowl. Pour half of sauce over drumsticks and turn to coat. Bake 15 minutes.
  3. Turn drumsticks and spoon remaining sauce over. Bake until chicken is tender and sauce is slightly sticky, about 20 minutes.
  4. Transfer chicken and juices to plate and cover with foil to keep warm. (If you like, reduce the pan juices to a glaze by simmering them over medium-low heat in a small saucepan until slightly thickened, about 4 minutes.)
  5. Meanwhile, bring water to boil in bottom of steamer basket; place bok choy in basket and steam until bright green and just tender, 4–5 minutes. Place drumsticks on platter, drizzle with pan juices, surround with bok choy. Sprinkle with sesame seeds.
  6. Per serving: 2 drumsticks and 1 baby bok choy


Serving idea: Half a cup of white rice per serving will soak up all the wonderful sauce in this chicken dish.