Teriyaki Drumettes

Teriyaki Drumettes


"Because it's boiled, this teriyaki turns into a great caramelized sauce that can be drizzled across the chicken and steamed white rice for a nice side dish. This can be made with any kind of meat - drumettes make a great party item. Recipe doubles nicely."
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1 h 15 m servings 308 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 2430 mg
  • 97%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
  2. Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.


  • Cook's Notes:
  • The drumettes do not need to be thawed first, cooking time will increase by about 15 minutes if frozen.
  • Keep an eye on the temperature for the first 10 minutes of cooking the chicken. It may need to be adjusted - otherwise pot will boil over.


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