Ingredients
Serving size: 2 adults + 2 kids
15 chicken drumsticks
3 tbsp of neutral oil (I used olive oil)
1/8 tsp of salt
2 tbsp of mirin
a pinch of ground black pepper
Sauce:
6 tbsp of honey
2-3 tbsp of Gochujang (depending on your spice tolerance)
4 tbsp of ketchup
2 tbsp of soy sauce
2 tbsp of minced garlic
1-2 tbsp of Gochugaru (Korean red pepper powder – add according to your spice tolerance / preference)
3 tbsp of water
Directions
1. Preheat your oven to 425F.
2. On a large baking pan, place your chicken drumsticks. I season the drumsticks directly on the pan to avoid having one more bowl to wash but you can use a large bowl to season the drumsticks in neutral oil, salt, pepper, and mirin.)
3. One the oven is heated, place the pan in the oven and bake for 40 minutes.
4. While the chicken is cooking, make your sauce by mixing together Gochujang, soy sauce, garlic, Gochugaru, honey and water. When the chicken is almost done cooking, add your sauce to a large pan and heat over medium heat to summer for 3-5 minutes until the sauce thickens a bit.
5. When the drumsticks are done cooking, add them to the pan. Gently flip them occasionally to ensure the drumsticks are coated well in the sauce.
6. Garnish with sesame seeds (optional) and serve! If you have leftover sauce, you can also scoop a spoonful of it on each drumstick before serving. Enjoy!
