You’ve probably heard this a million times – You’ve got to try this roasted chicken.  It’s the BEST, the juiciest I’ve ever had.

Well, if you tell me that, just be ready, for I may feel compelled to reply 😉

Are you ready?

“You’ve got to try my crispy baked chicken drums. It is the crunchiest and succulent piece of meat you’ll ever experience.”

Am I being shameless here? Oh, Yes.

Am I exaggerating the juiciness? Over confident??

If I say no, would you believe me?  probably not. :d    You naughty kids………….

If I said the two boxes of 10 chicken drums were gone within 30 minutes – Would you believe me then??

I love my meat crispy outside – yup, give me some texture please – and a flavor that penetrates from inside out – gotta be entertained from first bite to last  🙂

That, my friend, is what I call good chicken drums.

After all, who loves soaky yellow/whitish skin chicken drums ?

To show you how serious I am about getting my chickens right, I have an email to proof to you that I wrote to the Brooklyn Wholefoods Market the other day on how to bake a freaking chicken right.

Don’t believe me?

Send me a note below and I’ll share the email with you.

Did you make this recipe? Leave a review »

Crispy Honey Lime Chicken Drums

Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 4 servings
Author: ChihYu
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  • 10 pieces of chicken drums, skin on please
  • -------------------------------------------------------------------------------------------------------
  • [Chicken Marinate]
  • 1 tbsp EVOO
  • 1 tsp sesame oil
  • 3 tbsp Tamari soy sauce
  • tbsp Asian cooking wine, Michu or Japanese sake
  • Sprinkle about 1 tsp salt, and chili powder
  • ½ tsp fresh ground black pepper
  • -----------------------------------------------------------------------------------------------------
  • [Sauce]
  • 2 tsp good honey
  • 1 and half freshly squeezed lime juice
  • 1 tbsp hot chili pepper sauce, I use a brand called A&B American style pepper sauce


  • Marinate the chicken drums in EVOO, sesame oil, tamari, wine, salt, chili powder, and black pepper for at least 20-30 minutes (about 10-15 mins each side).
  • Heat the oven for 450-460 F and bake the first side for 25-30 minutes.
  • Lower the heat to 440-450 F and bake the flip-side for 20 minutes.
  • [By then the chickens are cooked but won’t be crispy enough so let’s repeat steps 2 and 3 on a lower temperature setting.]
  • Whisk the honey lime chili sauce together in a small bowl.
  • Take the chicken out of the oven & brush the drums with honey lime sauce.
  • Send the drums back to the oven in 430-440 F and bake for another 15 minutes.
  • Flip the drums to the other side of the skin and bake for an additional 15 minutes to brown the skin both sides.
  • Remove from the oven and brush over the rest of the honey lime chili sauce.
  • Your efforts and hard work are rewarded. Enjoy my friends & watch the drums disappear quickly in front of your eyes !!
Course: Dinner, Lunch
Cuisine: Universal
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