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Korean Barbecue Chicken Legs

  • 9 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 You can also use sesame oil but I always feel that olive oil has the most neutral taste.
  • Optional: Sriracha if you like it spicy
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  1. Preheat your oven to 375 degrees. If you want to cook these on the grill preheat your grill to medium. 
  2. On the stove top, whisk together cornstarch and sesame oil. Heat until it starts to bubble.
  3. The turn down the heat and add the honey, soy, brown sugar, garlic, and ginger. Heat on low for about five minutes. 
  4. Add the bottoms of the green onions, red pepper flakes and sesame seeds and cook for a few more minutes. 
  5. Turn burner off and prep your baking plan. Sauce will thicken as it stands. 
  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. 
  7. Divide your barbecue sauce. Use half of the sauce to coat the chicken legs and reserve the other half for serving. 
  8. Bake for 45 minutes. 
  9. Garnish with the tops of the green onions and sesame seeds. Serve immediately. 
Recipe adapted from JOURNAL.

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