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KOREAN BBQ CHICKEN LEGS

PREP TIME : 10 MINS
COOK TIME : 45 MINS
SERVES : 3-4

INGREDIENTS

  • 9 FRESH CHICKEN DRUMSTICKS
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/2 cup rice vinegar
  • 1/4 cup of brown sugar
  • 7 cloves of garlic, minced
  • 1.5 Tbsp. corn starch
  • 1 Tbsp. of sesame oil
  • 1.5 tsp. of ginger, ground or fresh
  • 2 tsp. sesame seeds
  • 1/2 tsp. of red pepper flakes
  • 3 green onions, white bottoms separated from green tops
  • Extra sesame seeds for garnish
  • 2 Tbsp. of olive oil to grease the pan
  • Optional: Sriracha if you like it spicy

Step 1

Preheat your oven to 375 degrees. If you want to cook these on the grill preheat your grill to medium.

Step 2

On the stove top, whisk together cornstarch and sesame oil. Heat until it starts to bubble.

Step 3

The turn down the heat and add the honey, soy, brown sugar, garlic, and ginger. Heat on low for about five minutes.

Step 4

Add the bottoms of the green onions, red pepper flakes and sesame seeds and cook for a few more minutes.

Step 5

Turn burner off and prep your baking plan. Sauce will thicken as it stands.

Step 6

Use the olive oil to wipe down the the bottom and sides of the pan, making sure each part is covered. Then add chicken legs.

Step 7

Divide your barbecue sauce. Use half of the sauce to coat the chicken legs and reserve the other half for serving.

Step 8

Bake for 45 minutes. Garnish with the tops of the green onions and sesame seeds. Serve immediately.