Asian Baked Chicken Legs

• 2/3 cup tamari or soy sauce
• 6 tablespoons light brown sugar packed
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic smashed
• 1 inch fresh ginger knob, roughly chopped
• 2 1/2 pounds chicken drumsticks patted dry
• sesame seeds for garnish
• scallions Chopped, for garnish

1. Place tamari, brown sugar, honey, rice wine vinegar, and sesame oil in a zip-top bag. Seal bag and shake vigorously to combine.
2. Add smashed garlic, chopped ginger, and chicken legs to bag. Seal top of bag and gently shake to thoroughly coat chicken in marinade.
3. Transfer chicken legs to refrigerator to marinate for at least 1 hour and up to 12 hours.
4. Preheat oven to 375u0b0F.
5. Line baking sheet with foil. Spray with nonstick cooking spray.
6. Arrange chicken legs on the baking sheet, allowing excess marinade to drip off into bag.
7. Roast chicken on middle rack of oven until slightly brown, 20-30 minutes.
8. Turn oven to broil. Broil chicken until skin is caramelized and chicken has reached an internal temperature of 165u0b0F, 3-5 minutes. Keep a close eye on chicken to ensure it does not burn.
9. Check to see that chicken is done. Remove from oven or add time as needed.
10. Transfer to a plate and sprinkle with sesame seeds and chopped scallions, if desired. Serve immediately.

soy sauce, light brown sugar packed, honey, rice wine vinegar, sesame oil, garlic smashed, ginger knob, chicken, sesame seeds, scallions

Taken from www.yummly.com/recipe/Asian-Baked-Chicken-Legs-9061256 (may not work)