Ingredients:

  • 8 large bone-in, skin-on chicken drumsticks (approx. 1 kg / 2.2 lbs total)
  • 1 tbsp (15 ml) Neutral Oil (e.g., canola or grapeseed)
  • ¼ cup (60 ml) Light Soy Sauce
  • 2 tbsp (30 ml) Dark Soy Sauce
  • 3 tbsp (45 ml) Runny Honey
  • 2 tbsp (30 ml) Shaoxing Rice Wine or Dry Sherry (optional)
  • 1 tbsp (15 ml) Rice Vinegar
  • 2 tsp (10 g) Five Spice Powder
  • 1 tsp (5 g) Fine Sea Salt
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • 2 inches (5 cm) Ginger, peeled and grated (approx. 1 tbsp)
  • 4 cloves Garlic, minced (approx. 2 tsp)
  • 1 tsp (5 ml) Toasted Sesame Oil

Instructions:

  1. Prep the Chicken: Pat the chicken legs aggressively dry with paper towels. Score the skin 2–3 times diagonally on the thickest part of the drumstick to allow the marinade to penetrate.
  2. Mix the Marinade: In a large mixing bowl, whisk together all marinade ingredients: both Soy sauces, honey, rice wine, vinegar, five-spice powder, salt, pepper, grated ginger, minced garlic, and sesame oil.
  3. Marinate and Chill: Add the dried chicken legs to the bowl, ensuring they are thoroughly coated. Place the chicken (covered or bagged) in the refrigerator for a minimum of 2 hours, or ideally overnight (12–24 hours). Reserve any leftover marinade liquid.
  4. Set Up and Preheat: Preheat the oven to 400°F / 200°C (180°C Fan/Gas Mark 6). Line a rimmed baking sheet with foil and place a wire rack over the baking sheet (this is crucial for crisp skin).
  5. Arrange: Remove the chicken from the marinade. Lightly oil the chicken skin with 1 tbsp of neutral oil and arrange the legs on the wire rack, ensuring they do not touch.
  6. Initial Roast: Place the chicken in the preheated oven and roast for 25 minutes.
  7. Boil the Glaze: While the chicken roasts, pour the reserved marinade into a small saucepan. Bring to a rapid boil for 2–3 minutes, stirring constantly, to create a thick, safe glaze. Remove from heat.
  8. Glaze Application and Finish Roasting: After the initial 25 minutes, brush the chicken legs liberally with the boiled, thickened glaze. Return the chicken to the oven and roast for another 15–20 minutes, or until the skin is deep golden brown, sticky, and the internal temperature reaches 165°F (74°C) in the thickest part of the leg.
  9. Rest and Serve: Remove the chicken from the oven and allow it to rest on the rack for 5 minutes before serving immediately.