Method
Marinate
Score each drumette twice to help the marinade penetrate. Combine with soy sauce, honey, minced garlic, lemon juice, salt, and black pepper. Toss well and marinate for at least 30 minutes — overnight is better.
Roast
Preheat oven to 200°C. Arrange the drumettes on a rack or lined baking tray. Roast for 25 minutes, turning once halfway through.
In the last 5 minutes, brush with a layer of honey and switch to the grill/broil setting (or increase to 220°C) to caramelise and crisp the surface.
Rest
Leave to rest for 3–5 minutes before eating — keeps the juices inside.
Flavour Variations
Teriyaki: Replace marinade with 2 tbsp soy sauce + 1 tbsp honey + 1 tbsp mirin/Shaoxing wine + minced ginger. Same method.
Salt-baked: Marinate in sand ginger powder + five spice + salt + sesame oil for 1 hour. Wrap tightly in foil, bake at 180°C for 35 minutes. Clean, pure flavour.
Spicy dry-pot: After roasting, toss in a wok with doubanjiang, dried chillies, Sichuan pepper, and garlic.
Key Tips
- Drumettes are meatier than wings — allow an extra 5 minutes; done when a skewer into the thickest part runs clear
- Brush the honey glaze only in the final minutes — earlier and it burns bitter
- A rack is better than a flat tray: the skin crisps all around instead of sitting in its own juices