Soy Sauce Chicken Drumsticks Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 chicken drumsticks (about 1kg)</li><li class="ingredients-single-item">120ml dark soy sauce</li><li class="ingredients-single-item">60ml light soy sauce</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">60ml Chinese Shaoxing wine (or dry sherry)</li><li class="ingredients-single-item">30ml sesame oil</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">20g fresh ginger, sliced</li><li class="ingredients-single-item">2 star anise</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">2 spring onions, sliced (plus extra for garnish)</li><li class="ingredients-single-item">1 tbsp sesame seeds, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Baking tray with rack</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Basting brush</li><li class="equipment-single-item">Food thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine dark soy sauce, light soy sauce, brown sugar, Shaoxing wine, sesame oil, minced garlic, sliced ginger, star anise, cinnamon stick, and sliced spring onions. Stir well until the sugar has completely dissolved. The combination of both dark and light soy creates depth of flavor and that beautiful mahogany color.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the chicken drumsticks in the marinade, ensuring they are fully submerged. Cover the bowl with cling film and refrigerate for at least 2 hours, or preferably overnight. Turn the drumsticks occasionally to ensure even marinating. This extended marinating time allows the flavors to penetrate deep into the meat while the salt in the soy sauce acts as a brine, ensuring juicy results.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>When ready to cook, preheat your oven to 190°C (375°F). Line a baking tray with aluminum foil and place a rack on top. This setup allows hot air to circulate around the drumsticks while the excess marinade drips away, preventing burning.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the drumsticks from the marinade, shaking off excess liquid, and arrange them on the prepared rack. Reserve the marinade for basting. Bake for 20 minutes, then carefully remove the tray from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Meanwhile, pour the remaining marinade into a small saucepan and bring to a boil. Reduce heat and simmer for about 5 minutes until slightly thickened. This cooking process kills any bacteria from the raw chicken while concentrating the flavors into a delicious glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a basting brush, generously coat the drumsticks with the reduced marinade. Return to the oven and bake for another 15-20 minutes, basting once more halfway through. The chicken is done when it reaches an internal temperature of 75°C (165°F) and the skin is gloriously caramelized and sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For extra caramelization, turn your oven to the grill/broil setting for the final 2-3 minutes, watching carefully to prevent burning. The high heat will create those delicious sticky bits and deepen the color.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum juiciness. Sprinkle with sesame seeds and additional sliced spring onions before serving. Enjoy warm as part of a meal with steamed rice and vegetables.</li></ol>