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