Korean Grilled Chicken Drumsticks
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Dakdari-gui is a Korean grilled chicken drumstick marinated for at least two hours in soy sauce, gochujang, honey, garlic, and ginger juice, then cooked on a pan or grill until the skin is deeply browned and the meat pulls from the bone.
Read more
Starting skin-side down over medium heat renders the subcutaneous fat slowly, producing a crackling-crisp skin; too high a flame chars the sugar in the marinade before the fat has time to melt. Once the skin turns golden and rigid, flip the drumstick and cover the pan to let steam finish the interior quickly without drying the meat. Drumsticks tolerate longer cooking times better than breast meat because of their higher fat and connective tissue content, and the flavor peaks when the leg bone separates cleanly from the muscle. The layered marinade -- gochujang's fermented heat, honey's sweetness, and ginger's sharp warmth -- balances the richness of the rendered chicken fat rather than fighting it. A scatter of sesame seeds over the finished drumsticks adds a final nutty note on top of the caramelized crust.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 2 to 3 slits into the thickest part of each of the 6 chicken drumsticks so the marinade can reach near the bone and the meat cooks at an even rate.
- 2Season
Mix 3 tablespoons soy sauce, 1 tablespoon gochujang, 2 tablespoons honey, 4 minced garlic cloves, 1 teaspoon ginger juice, 1 tablespoon sesame oil, and 0.5 teaspoon pepper.
- 3Step
Rub the marinade all over the drumsticks by hand and push it into each slit, then marinate in the refrigerator for at least 1 hour.
- 4Step
Preheat the oven to 200C, place the drumsticks skin-side up on a parchment-lined baking tray, and roast for 15 minutes.
- 5Step
Remove, flip, brush the remaining marinade evenly over the surface, return to the oven, and roast 15 more minutes until juices run clear when the thickest part is pierced.
- 6Finish
Transfer to a plate, sprinkle sesame seeds evenly to finish, and serve immediately while the skin is still crisp and the inside is juicy.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Roasting each side for 15 minutes at 200C browns the skin evenly
- Finish cue
- Transfer to a plate, sprinkle sesame seeds evenly to finish, and serve immediately while the skin is still crisp and the inside is juicy.
- Storage and reheating
- Rub the marinade all over the drumsticks by hand and push it into each slit, then marinate in the refrigerator for at least 1 hour.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 9 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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Tips
Estimated nutrition (per serving)
Variations
Soy-Glazed Grilled Chicken Drumsticks
These chicken legs are grilled in a soy-based glaze with sweet and savory notes. The skin turns glossy while the meat remains moist.
Gochujang Grilled Chicken Legs
Chicken legs are coated in a spicy-sweet gochujang marinade. Grilling intensifies the heat and savory depth.