Cherry Cranberry Glazed Drumsticks (Print)

Chicken drumsticks with vibrant cherry-cranberry glaze, caramelized in the oven for rich fruit-forward flavor.

# Ingredients:

→ Chicken

01 - 8 chicken drumsticks (approximately 1 kg or 2.2 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Glaze

04 - 1/2 cup cherry preserves
05 - 1/2 cup cranberry sauce (whole berry or jellied)
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon soy sauce (gluten-free if required)
08 - 2 tablespoons honey
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, finely grated
11 - 1/2 teaspoon smoked paprika

→ Garnish (Optional)

12 - 2 tablespoons chopped fresh parsley
13 - 1/4 cup dried cherries, chopped

# Instructions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the chicken drumsticks dry using paper towels. Season them evenly with salt and black pepper.
03 - In a small saucepan, combine the cherry preserves, cranberry sauce, balsamic vinegar, soy sauce, honey, minced garlic, grated ginger, and smoked paprika. Cook over medium heat, stirring occasionally, for 3–4 minutes until the mixture slightly thickens. Remove from heat.
04 - Arrange the seasoned drumsticks on the prepared baking sheet. Brush generously with half of the prepared glaze. Bake for 20 minutes.
05 - Flip the drumsticks over. Brush with additional glaze and bake for another 15–20 minutes. Continue baking until the chicken is thoroughly cooked, reaching an internal temperature of 165°F (74°C), and the skin is beautifully caramelized.
06 - Remove the chicken from the oven. Brush with any remaining glaze. Allow the drumsticks to rest for 5 minutes before serving.
07 - Garnish with chopped fresh parsley and chopped dried cherries, if desired.

# Pro Tips:

01 -
  • Ready in under an hour for a quick yet impressive dinner option
  • Uses simple pantry ingredients with a gourmet result
  • Naturally gluten free with one simple swap
  • Sweet and tangy flavors appeal to both adults and kids
02 -
  • The glaze can be made up to 3 days ahead and refrigerated
  • This recipe doubles easily for larger gatherings
  • For maximum flavor marinate the chicken in some of the glaze for 2 hours before cooking
03 -
  • For the crispiest skin pat the drumsticks extremely dry before seasoning and avoid overcrowding the baking sheet. The glaze will caramelize better on dry skin and with proper air circulation.
  • Reserve a few tablespoons of glaze that never touches raw chicken to brush on just before serving for an extra glossy finish that really makes the flavor pop.
  • When checking for doneness insert your thermometer into the thickest part of the drumstick avoiding the bone for an accurate reading.

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