Ingredients:

  • 8–10 large Chicken Drumsticks (approx. 1 kg / 2.2 lbs)
  • 1 tsp Neutral Oil (e.g., vegetable or rapeseed)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Low-Sodium Soy Sauce (or Tamari)
  • 1/4 cup Rice Vinegar (unseasoned)
  • 1/4 cup Honey
  • 2 tbsp Dark Brown Sugar (packed)
  • 1 tbsp Toasted Sesame Oil
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, finely grated
  • 1 tsp Sriracha or Chili Garlic Sauce
  • 1 tbsp Cornstarch
  • 2 tbsp Cold Water
  • 1 tbsp Toasted Sesame Seeds (for garnish)
  • 2 Spring Onions (Scallions), thinly sliced (for garnish)

Instructions:

  1. Prep and season the drumsticks: Pat the drumsticks very dry with kitchen paper. Lightly coat the drumsticks with neutral oil, salt, and pepper.
  2. Make the Glaze Base: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, sesame oil, minced garlic, grated ginger, and Sriracha.
  3. Marinate: Reserve exactly 1/2 cup (120 ml) of the glaze mixture for basting later. Pour the remaining glaze over the drumsticks. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavour.
  4. Preheat and Setup: Preheat oven to 200°C (400°F). Line a baking tray with foil or parchment paper and place a wire rack on top.
  5. Bake Initial (No Glaze): Remove the chicken from the marinade (discard the used marinade). Place the drumsticks on the prepared wire rack. Bake for 25 minutes. The skin should be starting to look crisp and golden.
  6. Reduce the Sauce: While the chicken bakes, transfer the reserved 1/2 cup of fresh glaze base to a small saucepan. Bring to a simmer over medium heat.
  7. Thicken the Sauce: Whisk together the cornstarch and cold water to form a smooth slurry. Pour the slurry into the simmering glaze, stirring constantly. Cook until the sauce thickens significantly and coats the back of a spoon (about 1–2 minutes). Remove from heat.
  8. Baste and Finish Cooking: After the initial 25 minutes of baking, remove the drumsticks. Brush generously with the thickened glaze. Return the chicken to the oven and bake for another 10–15 minutes, basting once halfway through with any remaining glaze.
  9. Rest and Garnish: The chicken is done when the internal temperature reaches 80°C (175°F). Let the drumsticks rest on the tray for 5 minutes before serving. Garnish generously with toasted sesame seeds and sliced spring onions.