Cooking Diary #46: Oven Baked Teriyaki Chicken Drumsticks

I decided to use up the leftover chicken drumsticks which I froze them in the freezer last week after attempting Airfried Buttermilk Chicken. Instead of air-frying them like I did last week, I decided to oven bake the chicken drumsticks with some store bought teriyaki sauce.

Oven Baked Teriyaki Chicken Drumsticks (adapted from Cuisine Paradise)


5 chicken drumsticks (skin on & bone in)


  • 3 tbsp teriyaki sauce
  • 1 tbsp cooking wine *white cooking wine*
  • 1 tsp grated ginger *pounded*
  • some spring onions, white portions only


  1. Rinse chicken drumsticks, remove fats and pat dry with kitchen paper towels. Make a few slits on the meat so that the marinade would penetrate during marination.
  2. Place chicken drumsticks in a bowl.
  3. Combine the marinade – teriyaki sauce, white cooking wine, ginger and spring onions together.
  4. Pour in marinade into the bowl of chicken drumsticks. Give the chicken drumsticks a little bit of massage to make sure that they are all well coated with the marinade.
  5. Refrigerate for at least 30 minutes or at least few hours ahead before cooking.
  6. Preheat the oven to 200 degree Celsius.
  7. Arrange the chicken drumsticks on a baking tray or disposable aluminium baking tray with skin side facing up and pour in the marinade as well.
  8. Bake them for about 30 to 40 minutes or until the meat are fully cooked and the top is nicely browned.

If you can’t get hold of store bought teriyaki sauce, you can always make your own at home. You can find the recipe from the link above. I usually go for store bought teriyaki sauce as it is not hard to find in Brunei. However, I would add in a few dashes of white pepper powder next time to further enhance the flavor.

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