Ingredients

For the chicken:

• 3 lbs (about 10) chicken drumsticks, bone-in and skin-on

• Salt and pepper for seasoning

For the hoisin glaze:

• 3-4 tablespoons hoisin sauce

• 2 tablespoons soy sauce

• 1 tablespoon honey or maple syrup

• 2 cloves garlic, minced

• 1 tablespoon rice vinegar (optional)

• ¼ teaspoon Chinese five-spice powder (optional)

• ¼ teaspoon cayenne pepper or hot sauce (optional)

For garnish:

• Toasted sesame seeds

• Sliced green onions

Instructions

Preparation:

1. Score the drumsticks with a sharp knife 2-3 times to help the marinade penetrate.

2. Make the glaze by whisking together hoisin sauce, soy sauce, honey, minced garlic, and any optional seasonings in a medium bowl.

Marinating:
3. Coat the chicken by adding drumsticks to the bowl with the glaze, mixing well to ensure all pieces are thoroughly coated.
4. Marinate at room temperature for 20 minutes, turning once, or refrigerate for longer marination (up to overnight for deeper flavor).

Cooking:
5. Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
6. Arrange drumsticks on the prepared baking sheet and pour any remaining marinade over them.
7. Bake for 30-40 minutes, flipping the drumsticks halfway through cooking. The internal temperature should reach 165°F when measured at the thickest part without touching bone.
8. Optional broiling: For extra caramelization, broil for the last 2-5 minutes to crisp and brown the skin.

Serving:
9. Garnish with toasted sesame seeds and sliced green onions. Serve with steamed rice and vegetables.