Ingredients:

  • 2 lbs (900g) chicken drumsticks, skin on
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium recommended)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon chili flakes (adjust to taste)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt (or to taste, remember the soy sauce is salty)
  • 1 teaspoon paprika
  • Sesame seeds (optional garnish)
  • Chopped green onions (scallions) (optional garnish)

Instructions:

  1. In a large mixing bowl, whisk together honey, soy sauce, rice vinegar, vegetable oil, ginger, garlic, chili flakes, black pepper, salt, and paprika.
  2. Add the chicken drumsticks to the marinade. Toss to coat evenly, ensuring each piece is well covered. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
  3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  4. Place the marinated chicken drumsticks on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
  5. Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the skin is a deep, golden brown and sticky. Baste with the remaining marinade halfway through the cooking time (around 20 minutes in).
  6. Insert a meat thermometer into the thickest part of a drumstick, avoiding the bone. The internal temperature should reach 165°F (74°C).
  7. Remove the chicken drumsticks from the oven and let them rest for a few minutes before serving. Garnish with sesame seeds and chopped green onions (if desired).