Honey Orange Drumsticks Recipe

These delicious honey-orange chicken legs have been crafted by chef Jason Weaver from the Omni Hotel in Dallas. The honey used comes directly from local hives cared for by the “Texas Honey Guild.”

From "Growing Tomorrow"
April 2016

When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country. With more than 50 mouthwatering recipes and over 250 photographs, Growing Tomorrow (The Experiment, 2015) is a unique cookbook that captures the struggles and triumphs of these visionary farmers.

You can purchase this book in the Capper’s Farmer store: Growing Tomorrow.

This citrusy yet savory, sweet-and-sour take on drumsticks was provided to the Texas Honeybee Guild by chef Jason Weaver at the Omni Hotel in Dallas. If you like, you can use chicken wings instead of drumsticks.

Honey Orange Drumsticks Recipe


• 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


1. Preheat the oven to 375 degrees F. Season the drumsticks with salt and pepper.

2. 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.

3. While the drumsticks bake, make the sauce:

4. Heat the oil in a large skillet over medium heat. Add the ginger and garlic and sauté until fragrant.

5. Add the water, honey, orange juice, lemon juice, lime juice, soy sauce, pepper flakes, and cinnamon stick and bring to a boil.

6. 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.)

7. Add orange juice and lemon juice to taste. Remove the cinnamon stick.

More from Growing Tomorrow:

Urban Bees Keep Dallas in Zip Code Honey

Excerpted from Growing Tomorrow: Behind the Scenes with 18 Extraordinary sustainable Farmers Who Are Changing the Way We Eat, copyright © Forrest Pritchard, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. Buy this book from our store: Growing Tomorrow