Name: Honey-Glazed Drumsticks with Corn and Pineapple Salad
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: 2½ pounds chicken drumsticks, trimmed; 1¾ teaspoons table salt, divided; 1 teaspoon pepper, divided; ¼ cup honey; 1½ tablespoons red wine vinegar; 2 garlic cloves, minced; 1 tablespoon vegetable oil; 5 ears corn, kernels cut from cobs; 1 red onion, halved and sliced ¼ inch thick; 1½ cups 1-inch pineapple pieces; 2 jalapeños, stemmed, seeded, and minced; 1 tablespoon Tajín Clásico seasoning; ½ cup fresh cilantro leaves

Honey-Glazed Drumsticks with Corn and Pineapple Salad

By Malcolm Jackson

Published on August 30, 2026

Time

45 minutes

Yield

Serves 4 to 6

Honey-Glazed Drumsticks with Corn and Pineapple Salad

Ingredients

2½ pounds chicken drumsticks, trimmed1¾ teaspoons table salt, divided1 teaspoon pepper, divided¼ cup honey1½ tablespoons red wine vinegar2 garlic cloves, minced1 tablespoon vegetable oil5 ears corn, kernels cut from cobs1 red onion, halved and sliced ¼ inch thick1½ cups 1-inch pineapple pieces2 jalapeños, stemmed, seeded, and minced1 tablespoon Tajín Clásico seasoning½ cup fresh cilantro leaves

Before You Begin

Look for drumsticks that are between 5 and 7 ounces each. To help reduce prep time, use already peeled pineapple. For a spicier salad, include all or a portion of the jalapeño seeds. If fresh corn isn’t in season, you can substitute 4 cups thawed frozen corn. If you can’t find Tajín Clásico seasoning, use chili powder instead. If you like, substitute eight (5- to 7-ounce) bone-in chicken thighs for the drumsticks.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using paper towels, pat dry 2½ pounds chicken drumsticks, trimmed. Sprinkle with 1¼ teaspoons table salt and ½ teaspoon pepper. Arrange chicken on prepared sheet and roast for 15 minutes.

Meanwhile, whisk ¼ cup honey, 1½ tablespoons red wine vinegar, and 2 minced garlic cloves together in small bowl. Microwave until bubbling and fragrant, about 1 minute, stirring frequently to prevent mixture from bubbling over. Measure out and reserve 2 tablespoons honey mixture.

Brush chicken with remaining honey mixture and continue to roast until chicken registers at least 175 degrees, 10 to 15 minutes. Brush chicken with reserved honey mixture and let rest for 5 minutes.

While chicken is roasting, heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add kernels from 5 ears corn; 1 red onion, halved and sliced ¼ inch thick; remaining ½ teaspoon salt; and remaining ½ teaspoon pepper and cook, without stirring, until corn is lightly charred, about 3 minutes. Stir mixture and cook until corn and onion are tender, about 2 minutes. Transfer corn mixture to large bowl, add 1½ cups 1-inch pineapple pieces, 2 seeded and minced jalapeños, and 1 tablespoon Tajín Clásico, and toss to combine. Arrange salad and chicken on serving platter and sprinkle with ½ cup cilantro leaves. Serve.