Korean Baked Chicken Drumsticks

Servings: 4
Calories: 389.0kcal/1627.7kJ (per serving)
Fat: 21.9g (per serving)
Carbs: 7.4g (per serving)
Protein: 39.5g (per serving)

About

Gochujang is a sweet, fermented chili paste that is loaded with flavor that will make your salivate. Good thing this baked chicken drumsticks are completely coated in the stuff! This recipe is sweet, sticky, salty, and just a little spicy.

Ingredients

4 ounce yellow onion
2 teaspoon garlic
1 ¼ pound chicken drumstick, skin eaten
½ teaspoon salt
½ teaspoon black pepper, ground
1 tablespoon ketchup
2 tablespoon olive oil
1 tablespoon, whole pieces sesame seeds
2 teaspoon lemon juice, fresh
1 tablespoon gochujang korean chili sauce by chung jung one

Instructions

The day before you want to cook your drumsticks, grate a yellow onion into a large mixing bowl. Add garlic to the onion.
Place whole drumsticks in the mixing bowl and add the salt and pepper. Toss the drumsticks with the onion and seasonings until they are coated. Place the drumsticks in a large ziploc bag, scraping any remaining grated onion into the bag. Seal and marinate for at least 12 hours, but overnight is best.
The day of baking, preheat an oven to 375 degrees. In a bowl, mix together the remaining ingredients to make the gochujang sauce.
Line a sheet tray with foil and place a baking rack over the tray. Place the drumsticks on the baking rack. If there is any loose onion in the ziploc bag, stir them into the gochujang sauce. Use a marinade brush to brush the sauce over each drumstick, flipping them over on the rack so each one is fully coated. You should still have sauce remaining in your bowl.
Bake the drumsticks for 30 minutes on a middle rack in your oven. Pull the drumsticks and brush on another layer of gochujang sauce without flipping the drumsticks over.
Bake the drumsticks for 15 minutes. Brush on the remaining sauce for a final layer and bake once more for 15 minutes. At this point, you may bake longer at your discretion for a crispier, darker skin.