Drumsticks with sesame and ginger
These meaty drumsticks are guaranteed to trump any game-day wings. The chicken soaks in a robust marinade, seasoned with fresh ginger root, soy sauce, and honey. A bit of toasted sesame oil really ups the Pan-Asian flavors. The longer you let these marinate, the bolder the flavors become. Trimmed, boneless and skinless drumsticks are available at supermarkets these days, but if you can't find them, it’s easy to remove the skin from bone-in drumsticks (see Notes). You won't miss crispy chicken skin or the crunch of batter-fried chicken thanks to a delicious dredge in sesame seeds just before the chicken is roasted in the oven, which gives the finished drumsticks incomparable flavor, and a pleasingly crisp exterior with minimal effort.
Low sodium soy sauce
Toasted sesame oil
1 tsp, peeled and grated or 1⁄4 teaspoon ground ginger
Uncooked skinless boneless chicken drumstick(s)
16 oz, 8 (2-ounce) or skinned
- Combine the soy sauce, honey, sesame oil, and ginger in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
- Preheat the oven to 400°F. Line a roasting pan or shallow baking sheet with foil and spray with nonstick spray. Spread the sesame seeds on a plate.
- Remove the chicken from the marinade and discard the excess marinade. Dip each drumstick in the sesame seeds to coat on one side. Place seeded-side up in the roasting pan. Bake until cooked through, about 30 minutes. Yields per serving.
To skin the drumsticks just use your fingers to loosen the skin around the base of the bone, then pull the skin up over the rounded end, like turning a glove inside out. Use kitchen shears or a small sharp knife to cut the skin away from the tip of the drumstick.