Prep Time: 5 min
( Serves 4 )
1/4 cup honey
1/4 cup soy sauce
2 tablespoon canola oil
1 tablespoon Sriracha sauce
3 whole garlic cloves (minced)
1 tablespoon fresh ginger (minced)
8 whole chicken drumsticks
1 teaspoon toasted sesame seeds (optional)
1 tablespoon green onions (chopped - optional)
1 tablespoon fresh cilantro (chopped - optional)
In a mixing bowl, whisk together honey, soy sauce, canola oil, Sriracha, garlic, and ginger together until well-combined. Combine marinade with chicken drumsticks in a large zip-lock bag and seal. Chill in the refrigerator for at least 4 hours.
When ready to prepare chicken, preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, then coat with cooking spray.
Arrange chicken on the baking sheet and pour marinade over the chicken. Bake for 35 minutes, or until an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees. (Make sure to brush the marinade over chicken every 10 minutes.) Remove chicken from oven and allow to cool for 5-10 minutes before serving.
Serve drumsticks with over steamed rice with a garnish of sesame seeds, cilantro, and green onions.