Photo of Korean chicken drumsticks by WW

Korean chicken drumsticks

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, and is great with baby bok choy. If you prefer bone-in chicken thighs, they would also work in this recipe. Be sure to use foil to line the baking sheet to make cleanup easier. Serve the chicken with some rice to soak up all the flavorful sauce.


Uncooked, chicken drumstick(s), skinless with bone

36 oz, 8 (4 1/2-ounce)

Soy sauce

2 Tbsp

Rice wine vinegar

1 Tbsp

Dark sesame oil

1 tsp


3 medium clove(s), minced

Ginger root

2 tsp, grated peeled fresh

Unpacked light brown sugar

2 tsp

Sriracha hot sauce

1 tsp

Uncooked bok choy

8 oz, 4 heads baby variety, trimmed and halved lengthwise

Sesame seeds

2 tsp, black or white seeds, 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. Serving size: 2 drumsticks and 1 piece bok choy