Honey Soy Chicken

• portions: 3 servings
• temps actif: 10 minutes
• temps total: 1 hour 10 minutes

Ingrédients

1½ lb chicken drumettes (12 pieces; or other chicken parts; if you use drumsticks, marinate overnight for more flavor) 12

Diamond Crystal kosher salt

freshly ground black pepper

4 Tbsp honey

4 Tbsp soy sauce

2 Tbsp sake (or substitute Chinese rice wine or dry sherry)

Instructions

Gather all the ingredients.

Pat dry 1½ lb chicken drumettes with a paper towel to remove the moisture.

Combine 4 Tbsp honey, 4 Tbsp soy sauce, and 2 Tbsp sake in a Ziploc bag.

Prick the drumettes all over with a fork. Season with Diamond Crystal kosher salt and freshly ground black pepper.

Add the drumettes to the Ziploc bag, squeeze the air out, and seal the bag. Rub the drumettes through the bag to coat them with the marinade. Marinate in the refrigerator for at least 30–60 minutes or up to overnight. If you use large chicken parts, increase the marinating time.

To Bake

Preheat the oven to 425ºF (220ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Place the drumettes in a baking pan skin side up in a single layer. Make sure the drumettes do not overlap each other. Pour the marinade liquid on top. Bake for 30 minutes.

Baste the drumettes a couple of times during baking. If the chicken is browning too fast, cover with a sheet of aluminum foil to keep it from burning. On the other hand, if the drumettes are cooked but the top is not browned, you can switch to the broil setting for a few minutes until the top is nicely browned. Serve immediately.

Nutrition

• Calories: 302 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 1 g
• Cholestérol: 94 mg
• Sodium: 410 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 6 g
• Protéines: 23 g