- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour
- 2-3 lb. Rocky Chicken Drumsticks
- 1/2 tsp. Baking Soda
- 1 tsp. Salt
- 3/4 tsp. Black Pepper
- 1 tbsp. Garlic Powder
- Sesame Seeds & Sliced Green Onion (garnish)
- TERIYAKI SAUCE
- 1 c. Soy Sauce
- 1/4 c. Brown Sugar
- 1/2 c. Water
- 2 Green Onions, ends trimmed & cut into 2 inch pieces
- 1 thumb-sized piece Fresh Ginger, sliced
- 3 cloves Garlic, sliced
- 1 tbsp. Honey
- 1 tbsp. Rice Vinegar or Apple Cider Vinegar
- 2 tbsp. Cornstarch
Preheat oven to 250 degrees, and prepare sheet pan with a wire rack. Pat drumsticks well with a paper towel to remove any extra moisture from skin. Place drumsticks in a large bowl and toss with salt, baking soda, black pepper,, and garlic powder. Arrange drumsticks in a single layer on a prepared sheet pan and bake for 20 to 25 minutes or until drumsticks are lightly crisped on the outside. Remove from oven and raise temperature to 450 degrees. When oven is hot, bake again for 20 minutes or until skin is crisp.
While chicken bakes, combine all teriyaki sauce ingredients EXCEPT cornstarch in small saucepan. Bring ingredients to a simmer, allowing sugar to dissolve; while sauce simmers, combine cornstarch with an equal amount of water and whisk into a slurry. Stir slurry into sauce and simmer until sauce reaches desired thickness.
When drumsticks are crisp, remove from oven and toss in teriyaki sauce, reserving 1/4 cup of sauce for dipping. Arrange on sheet pan again and return to oven briefly, about 10 to 15 minutes or until drumsticks are lightly caramelized. To serve, top with sesame seeds and green onion with bowl of dipping sauce.