Ingredients:

  • 12 chicken drumsticks (approx. 3 lbs / 1.36 kg)
  • 1 tbsp olive oil (15 ml)
  • 1 tsp salt (5 g)
  • ½ tsp black pepper (2.5 g)
  • ¼ cup gochujang (Korean chili paste, 60 ml)
  • 2 tbsp soy sauce (30 ml)
  • 2 tbsp honey (30 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 1 tbsp sesame oil (15 ml)
  • 2 cloves garlic, minced (approx. 1 tsp / 5 g)
  • 1 tsp ginger, grated (approx. 5 g)
  • 1/4 tsp red pepper flakes (optional, for extra heat - roughly 1g)
  • Sesame seeds (optional garnish)
  • Chopped green onions (optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss drumsticks with olive oil, salt, and pepper in a large bowl.
  2. In a separate bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
  3. Pour the glaze over the chicken drumsticks, ensuring they are evenly coated.
  4. Line the baking sheet with parchment paper or foil. Arrange the drumsticks in a single layer on the baking sheet. Bake for 30 minutes.
  5. Remove from the oven and brush with any remaining glaze from the bowl.
  6. Broil for the last 5-10 minutes, watching closely to prevent burning, until the glaze is sticky and caramelized and the internal temperature of the chicken reaches 165°F (74°C).
  7. Garnish with sesame seeds and chopped green onions (if desired). Serve immediately.