Ginger-Glazed Chicken Legs
by Molly Stevens, Cooking Teacher & Author of "All About Roasting", Burlington, Vermont
Serves 8 to 10 (as a snack or appetizer)
Treat Smart Chicken drumsticks to an Asian-inspired marinade that turns into a rich glaze as they roast. The results are addictively sweet-and-spicy—and a little sticky, so be sure to offer plenty of napkins if you’re serving them to eat out of hand.
- ½ cup hoisin sauce
- ¼ cup sake or dry white wine
- 2 tablespoons olive oil
- 1½ tablespoons freshly grated ginger
- 4 garlic cloves, finely grated or minced
- ½ teaspoon kosher salt
- ½ to 1 teaspoon chile paste, such as sambal olek
- 12 Smart Chicken drumsticks (about 4 pounds)
- ¼ cup finely chopped scallions
- 1½ tablespoons sesame seeds
Marinate the chicken: In a medium bowl, combine the hoisin, sake (or wine), olive oil, ginger, garlic, salt, and chile paste. Stir to combine. Place the chicken in a large re-sealable plastic bag or bowl. Pour over the marinade and toss to coat. Refrigerate for at least 4 and up to 12 hours.
Preheat the oven to 400°F (or 375°F convection). Line a rimmed baking sheet with heavy-duty foil. Remove the chicken legs from the marinade and arrange them on the baking sheet. Drizzle over about half the remaining marinade (discard the remainder). Roast in the oven, flipping the legs after about 12 minutes, until nicely browned and tender, about 35 minutes. An instant-read thermometer inserted into the thickest part of a leg should read 180°F to 190°F degrees.
Transfer the chicken legs to a platter or individual plates. Drizzle over any pan drippings or glaze from the pan. Top with the sesame seeds and scallions. Serve hot or warm.