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A plate of glazed, roasted chicken drumsticks with a shiny, caramelized coating—these 5-Ingredient Hot Honey Ranch Chicken Legs are arranged closely together on a rustic white plate.
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5-Ingredient Hot Honey Ranch Chicken Legs

These easy hot honey ranch chicken legs use just five ingredients for juicy, savory drumsticks finished with a sticky sweet-and-spicy glaze.
Prep Time10 minutes
Cook Time45 minutes
Resting Time5 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Southern-Inspired
Keyword: chicken drumsticks, easy chicken dinner, hot honey chicken legs, ranch chicken legs
Servings: 6

Ingredients

Ingredients

  • 3 pounds chicken legs approximately 8 to 10 drumsticks
  • 1 packet ranch seasoning mix approximately 1 ounce
  • 1 tablespoon AB's SPG
  • 4 tablespoons unsalted butter melted
  • 1/3 cup hot honey divided

Instructions

Instructions

  • Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper. For additional airflow and browning, place a wire rack over the baking sheet. Use only oven-safe racks and lining rated for 425°F.
  • Pat the chicken legs thoroughly dry with paper towels.
  • Add the melted butter, ranch seasoning, and AB's SPG to a large mixing bowl and stir to combine. Divide the hot honey into a baking portion and a separate clean finishing portion before handling raw poultry.
  • Add the chicken legs and toss until each drumstick is evenly coated with the ranch-butter mixture.
  • Arrange the chicken legs in a single layer on the prepared baking sheet, leaving a little space between each piece.
  • Bake for 30 minutes.
  • Remove the chicken from the oven and brush each drumstick with approximately half of the hot honey.
  • Return the chicken to the oven and bake for another 10 to 15 minutes, or until the thickest portion registers at least 165°F. For especially tender drumsticks, cook to approximately 175 to 185°F.
  • Remove the chicken from the oven and brush or drizzle with the remaining hot honey. Use a clean brush or drizzle directly; do not use honey or a brush contaminated by undercooked chicken for finishing.
  • Allow the chicken to rest for 5 minutes before serving.

Notes

  • Pat the chicken dry and leave space between pieces to help the skin brown.
  • Reserve clean finishing honey before any brush touches the chicken.
  • Use a thermometer away from the bone; cook to at least 165°F and rest 5 minutes.
Estimated nutrition. Per one-sixth of the chicken and glaze, with bones excluded using 67% edible meat-and-skin yield. Uses plain honey and label-rounded Hidden Valley ranch mix as references; all butter and honey are counted. SPG is excluded and sodium is not estimated. Saturated fat, cholesterol, fiber and sugar are unavailable for the chosen complete reference set.

Nutrition

Calories: 370kcal | Carbohydrates: 16g | Protein: 28g | Fat: 22g