Spicy Chicken Drummettes

• 1/2 cup soy sauce
• 1/3 cup honey
• 1 tablespoon cornstarch
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon curry powder
• 1/2 teaspoon red pepper flakes, optional
• 1 teaspoon ground ginger
• 2 pounds chicken drummettes (about 26 pieces)
• 1/3 cup sesame seeds

1. To make the marinade, in a small saucepan, combine the soy sauce, honey, cornstarch, lemon juice, curry powder, red pepper flakes, if using, and ginger; stir to dissolve the cornstarch.
2. Cook the mixture over medium heat until it boils and thickens, about 2 minutes.
3. Cool the mixture.
4. Place the chicken in a heavy zip-top plastic bag; pour the cooled marinade over it.
5. Refrigerate for at least 1 hour or as long as overnight.
6. Arrange the oven racks so that they are evenly spaced.
7. Preheat the oven to convection roast at 425F.
8. Line the bottom of a two-piece broiler pan or a shallow sheet pan with foil.
9. Coat the foil with nonstick spray.
10. Place the chicken in the pan.
11. Sprinkle it with sesame seeds and bake in the center of the oven for 20 to 25 minutes, until browned.

soy sauce, honey, cornstarch, freshly squeezed lemon juice, curry powder, red pepper, ground ginger, chicken, sesame seeds

Taken from www.epicurious.com/recipes/food/views/spicy-chicken-drummettes-372415 (may not work)