Prep the Chicken: Pat the chicken drumsticks dry with paper towels. Dry skin helps them brown better in the pan. Place them on a plate and let them sit while you mix the sauce.
Mix the Sauce: In a small bowl, stir soy sauce, honey, garlic, ginger, pepper, olive oil, and sesame oil. Mix until the honey blends fully and the sauce looks smooth and glossy.
Heat the Pan: Place a large skillet over medium heat. Add a small drizzle of olive oil and let it warm. The pan should feel hot before adding the chicken.
Brown the Chicken: Lay the drumsticks skin side down in the pan. Let them cook without moving for about five minutes. The skin should turn golden and crisp. Turn the chicken and cook the other side for another four minutes.
Add the Sauce: Pour the honey soy mixture into the pan. Spoon some sauce over the chicken so every piece gets coated. Lower the heat slightly once the sauce starts bubbling.
Simmer Until Tender: Cover the pan and let the chicken cook for twenty five to thirty minutes. Turn the drumsticks halfway and baste with sauce. The chicken should cook through and stay juicy inside.
Thicken the Glaze: Remove the lid and let the sauce simmer for five more minutes. The glaze will thicken and cling to the chicken. Spoon sauce over the top one last time.
Finish and Rest: Sprinkle chopped parsley over the chicken. Let it rest for a few minutes before serving so the glaze sets nicely.
