Baked Honey Soy Chicken

• Meat

  • 15 Chicken drumsticks

• Condiments

  • 1/4 cup Honey, pure

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 2/3 tsp Kosher salt

• Beer, Wine & Liquor

  • 1/4 cup Rice cooking wine, Asian

• Other

  • ¼ cup good quality, regular (not light soy sauce

Found on chewoutloud.com

Description

Ingredients

• 15 chicken drumsticks
• ⅔ tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ cup Asian rice cooking wine (Sometimes called distilled spirits of rice; not to be confused with sweet rice wine.)
• ¼ cup pure honey
• ¼ cup good quality, regular (not light) soy sauce

Directions

• Using paper towels, thoroughly dry each piece of chicken. (Do not skip this step, as moisture from chicken will negatively affect results.) Use a fork to poke holes everywhere on all sides of chicken pieces. Lay drumsticks in baking pans (may need to use 2 pans) making sure not to crowd pieces. Evenly sprinkle kosher salt and black pepper over drumsticks.
• In a bowl, combine cooking wine, honey, and soy sauce; stir well to incorporate. Pour mixture evenly over drumsticks. Rotate drumsticks to coat. Let sit in for 1 hour at moderate room temp, rotating once in between. Meanwhile, preheat oven to 350F, with rack on middle position.
• Cover pans tightly with foil and bake 45 minutes. Uncover pans and bake another 20-25 minutes, rotating drumsticks once in between to get a nice browning on all sides. Serve while warm, with sauce from the pan.
• *Note: You can find Asian rice cooking wine in the Asian aisles of most major grocery stores nowadays. I use Michiu brand, but any brand will work. If you cant find it, you can try substituting with dry sherry.