Korean Baked Chicken Drumsticks
Perfectly baked chicken drumsticks brushed with a savory thick sauce. Easy dinner for busy weeknights.
Equipment
- baking sheet pan
- Parchment paper
- Pastry brush
- Saucepan
- Whisk
Ingredients
FOR THE SAUCE
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons sesame oil
- 2 tablespoons honey
- 1 tablespoon light brown sugar
- 2 tablespoons Gochujang
- 2 garlic cloves, grated
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
THE REST OF THE INGREDIENTS
- 8 chicken drumsticks
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black ground pepper
- 1 teaspoon sesame seeds
- 2 stalks green onions, sliced
Instructions
MAKE THE SAUCE
- In a saucepan, combine soy sauce, rice vinegar, sesame oil, honey, brown sugar, Gochujang, garlic, ginger, and cornstarch. Place the saucepan on a stovetop and turn the heat to medium-high. Constantly stir until the sauce thickens, about 2 minutes. Set aside.
BAKE THE CHICKEN
- Preheat the oven to 400ºF and line a baking sheet pan with parchment paper. Place the chicken drumsticks on a prepared baking pan.
- Season them with salt and pepper on both sides.
- Use a pastry brush and brush the chicken drumsticks with the sauce. Make sure to coat evenly.
- Bake for 45 minutes or until the internal temperature reaches 165ºF. Sprinkle with sesame seeds and garnish with green onions. Serve with steamed rice or veggies.