Korean BBQ chicken drumsticks

• 8 chicken drumsticks
• 1 tsp salt
• 2 tbsp corn starch
• 1 tbsp sesame oil
• 4 clove garlic
• 1/3 cup ketchup
• 1/4 cup sugar
• 1/3 cup gochujang
• 1 tbsp cider vinegar

1. mix salt and cornstarch.
2. evenly coat each drumstick and refrigerate uncovered for at least 2 hours to a day.
3. kept uncovered helps the skin get crispy.
4. heat oven to 475
5. use a wire rack or drumstick holder.
6. apply spray oil to rack so skin doesn't stick.
7. place on cookie sheet lined with foil for easy cleanup.
8. cook chicken for 30 minutes.
9. if drumsticks are large cook for 40. if using wire rack flip drumsticks over halfway through cooking.
10. for sauce: saute garlic in frying pan over med heat for 1 minute.
11. add rest of ingredients and stir frequently, cooking for 3 minutes.
12. set aside till chicken is done.
13. coat chicken in sauce.
14. You can garnish with sesame seeds and or chopped scallions

chicken, salt, corn starch, sesame oil, clove garlic, ketchup, sugar, gochujang, vinegar

Taken from cookpad.com/us/recipes/364307-korean-bbq-chicken-drumsticks (may not work)