Instructions

• Place 1 pound chicken drumsticks and the full recipe of homemade teriyaki sauce in a shallow baking pan or a sealable plastic bag. Make sure the drumsticks are coated, then refrigerate and marinate for 30 minutes.
• Preheat the oven to 425°F (220°C).
• Remove the drumsticks from the marinade and transfer the used marinade into a small saucepan. Arrange the drumsticks in a single layer in a baking dish.
• Bring the reserved marinade to a boil over medium-high heat, then reduce heat and simmer 1–2 minutes (or until slightly thickened) to ensure it is safe to use.
• Roast the drumsticks in the preheated oven for 20–25 minutes. Brush or spoon the cooked marinade over the drumsticks, then continue roasting for an additional 5 minutes (total roasting time 25–30 minutes), until the chicken is cooked through (internal temperature 165°F/74°C) and juices run clear.
• Remove the drumsticks from the oven and let rest 3–5 minutes. Garnish with sliced scallions, if desired, and serve.