There are a few necessary steps from the moment you take the chicken out of the package until you pull it out of the oven that will help insure the skin gets crisp. First, pay the chicken dry. If possible unwrap it, pat it dry, and then leave it uncovered in the fridge overnight to further dry out. I know poultry makes me nervous to so I rarely do this overnight step. Once you’ve patted it dry pull the skin tight. Make sure that it is evenly covering the chicken and hasn’t bunched up in places. Then you are going to cook it at a high heat on the very top rack in your oven and only flipping it once. You’ll be glad you put in the extra effort!

 

Ingredients

2.5 lbs chicken drumsticks

Salt and pepper

1/4 tsp. crushed red pepper flakes

Sauce

1 tsp. olive oil

1/2 cup honey

2 tbsp. soy sauce

1/4 cup chicken broth

1 small onion, diced

5 garlic cloves, minced

1 tsp. cornstarch

Instructions

Preheat oven to 425F. Line a baking sheet with aluminum foil for easy clean up. Add a wire rack on top if possible.

In a small saucepan over medium heat, add oil. When hot, stir in garlic and onions: cook for a few minutes, stirring constantly.

Add honey and soy sauce. Stir together the broth and cornstarch. Pour into pan and bring to a boil. Cook until the sauce has thickened, about 5 minutes. Remove from heat.

Pat chicken so it is dry. Place onto rack and season with salt, pepper, and crushed red pepper flakes.

Place into oven and cook for 10 minutes. Flip chicken and cook for another 10 minutes. Coat chicken with some sauce and cook for another 5 minutes. Flip one more time and coat the other side of the chicken. Cook for 5-10 minutes, or until chicken reaches 160F and juices run clean.

Serve chicken with rice and steamed veggies if desired (and do not forget to pour on any extra sauce that is remaining!)

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Quick tip: The dryer the chicken skin the crispyier it will turn out. Do not skip this step. Pat your chicken legs dry.

Recipe and image courtesy of Julie’s Eats & Treats.