Honey Orange Drumsticks Recipe

1 / 2
Use local honey to make these delicious chicken legs.
2 / 2
“Growing Tomorrow” by Forrest Pritchard is a beautiful, bountiful tribute to the local heroes who are sustaining America’s proud farming heritage.


  • 2 tablespoons toasted sesame oil
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon chopped garlic
  • 3/4 cup water
  • 3/4 cup local honey
  • 1/4 cup fresh orange juice + extra to taste
  • 3 tablespoons fresh lemon juice + extra to taste
  • 3 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • Pinch of red pepper flakes
  • 1 cinnamon stick
  • 2 tablespoons cornstarch dissolved in 3 tablespoons cold water
  • 3 dozen chicken drumsticks
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons sesame seeds, toasted
  • 4 scallions, sliced
  • 2 tablespoons orange zest


  • Preheat the oven to 375 degrees F. Season the drumsticks with salt and pepper.
  • Bake the drumsticks on a rimmed baking sheet or dish for 15 to 20 minutes, until their internal temperature reaches 165 degrees F when tested with a meat thermometer.
  • While the drumsticks bake, make the sauce:
  • Heat the oil in a large skillet over medium heat. Add the ginger and garlic and sauté until fragrant.
  • Add the water, honey, orange juice, lemon juice, lime juice, soy sauce, pepper flakes, and cinnamon stick and bring to a boil.
  • Slowly pour the cornstarch mixture into the boiling liquid to thicken it, whisking constantly. (Note: If the liquid is not boiling it will not thicken. If the sauce doesn’t reach the correct consistency, you can make more of the cornstarch and cold-water mixture and whisk in a bit to help tighten things up. The consistency of the sauce should be similar to a sweet-and-sour sauce, a little thick so it will stick to the drumsticks.)
  • Add orange juice and lemon juice to taste. Remove the cinnamon stick.
  • More from Growing Tomorrow: