Brined Chicken Drumsticks with Hoisin Glaze

These brined chicken drumsticks come out juicy, tender, and full of flavor thanks to a garlic-ginger brine and sticky glaze. Oven-baked and easy to prep ahead.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword brined chicken drumsticks, garlic ginger brine, Hoisin Chicken Drumsticks, how to brine chicken drumsticks, juicy chicken drumsticks, oven baked chicken legs, stcky glazed drumsticks

Prep Time 25

Cook Time 1 20

Brining + Marinating: 6

Total Time 7 45

Servings

Calories 434kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accuarcy.
large pot For boiling and steeping the brine ingredients.
Ziploc bag Used for marinating the chicken in glaze.
aluminum foil For lining the baking sheet for easy cleanup.
baking sheet For baking the brined drumsticks.
baking rack Lets air circulate and glaze drip while baking.
Saucepan For reducing the glaze safely before brushing on.
Meat Thermometer To check chicken for doneness.

Ingredients

Brine:

½ cup (72 g)* kosher salt
½ cup (100 g) granulated sugar
8 whole garlic cloves
2 cups (200 g) fresh ginger, roughly chopped (no need to peel, but discard any old, craggy pieces)
5 whole star anise
6 cups (1.42 liters) water
8 cups (1.9 liters) ice cubes
4-5 lbs. (1.8-2.3 kg) chicken drumsticks

Marinade/Glaze:

1¼ cups (295 ml) hoisin sauce
¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) rice wine vinegar
¼ cup (60 ml) water
3 cloves minced garlic

Instructions

In a large pot, combine all the brine ingredients except the ice and chicken. Bring the mixture to a boil, then remove it from the heat.
½ cup (72 g)* kosher salt, ½ cup (100 g) granulated sugar, 8 whole garlic cloves, 2 cups (200 g) fresh ginger, roughly chopped, 5 whole star anise, 6 cups (1.42 liters) water
Immediately add the ice to the hot brine and stir until it’s fully melted and the brine is cooled below 40°F (4°C).
8 cups (1.9 liters) ice cubes
Rinse the drumsticks under cold water, then add them to the cooled brine. Cover and refrigerate for 3 to 4 hours.
4-5 lbs. (1.8-2.3 kg) chicken drumsticks
While the chicken finishes brining, make the marinade. In a large Ziploc bag, combine the hoisin sauce, soy sauce, rice wine vinegar, water, and minced garlic. Seal the bag and press to mix everything together.
1¼ cups (295 ml) hoisin sauce, ¼ cup (60 ml) low-sodium soy sauce, ¼ cup (60 ml) rice wine vinegar, ¼ cup (60 ml) water, 3 cloves minced garlic
Remove the drumsticks from the brine and pat off any excess moisture. Add the chicken to the bag with the hoisin mixture. Seal the bag and turn it over several times to coat the drumsticks completely.
Let the chicken sit in the marinade for 2 hours at room temperature, turning the bag occasionally so everything stays evenly coated.
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and set a rack on top. Lightly spray the rack with cooking spray.
Remove the drumsticks from the marinade and place them on the prepared rack. Wipe off any large bits of garlic sticking to the chicken and return those to the marinade (they tend to burn in the oven).
Bake the chicken for 40 minutes, then flip each drumstick and bake for another 40 minutes, for a total of 80 minutes.
While the chicken bakes, pour the remaining marinade into a saucepan. Bring it to a boil, then reduce the heat and let it simmer for 30 minutes to thicken slightly into a glaze.
Once the chicken is done baking, remove it from the oven and brush both sides with the warm glaze. Serve hot.

Video

Notes

Garlic paste: You can use 3 cloves of garlic mashed with the flat side of a knife or pressed into a paste. Then you don't have to worry about your garlic burning in the oven.
The brine must be cooled below 40°F (4°C) before adding chicken for food safety.
Glaze must be boiled before serving since it was in contact with raw chicken.
Cooking time may vary slightly based on drumstick size.
If your chicken isn’t browning enough, finish under the broiler for 1–2 minutes per side.
This recipe makes about 16 drumsticks total.
Nutritional values are based on an estimated serving of 2 drumsticks. Brine calculations assume ~25% salt and sugar absorption, and glaze is estimated post-reduction.
*Salt weight is based on Morton Kosher Salt (72 g per 1/2 cup). If you're using Diamond Crystal Kosher Salt (about 45 g per 1/2 cup), increase the volume to just over 3/4 cup to get the same brining strength.

For the best results when making these brined chicken drumsticks with hoisin glaze, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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