Spicy Gochujang. Easy-to-love chicken drumsticks. Throw in the oven for a simple, crowd-pleasing way to spice up dinnertime.
Marinating time (optional)15mins
Keyword: Gochujang Chicken Drumsticks
Author: The Subversive Table | Lis Lam
8-10chicken drumsticksabout 2 lbs, depending on size
1/4cupGochujang (Korean fermented chili paste)
2Tbspmirin (or rice wine)
Whisk Gochujang, soy sauce, mirin, sugar, sesame oil, and garlic in large bowl. Using a measuring cup, scoop 1/3 cup of the marinade into a small bowl and reserve for later.
Score chicken with 2 or 3 cuts to each drumstick. Make sure not to cut down to the bone. Add to the marinade (not the reserved marinade) and mix well until chicken is fully coated. Turn on the oven to 350F/175C and let the drumsticks marinate while the oven preheats, about 10-15 minutes.
On a parchment lined baking sheet, add chicken drumsticks in an even layer. Make sure not to crowd the pan so the skin gets crispy. Bake until halfway cooked through, about 15 minutes.
Using the reserved sauce from before, apply as glaze. Brush on the (halfway cooked) chicken every 3-5 minutes or so, until fully cooked -- about 25-30 minutes in total. This will ensure a deeper-flavored, glazed coating vs. roasting alone. When the chicken is fully cooked, broil for the an additional 3-5 minutes to get those charred, crispy bits. Garnish with sesame seeds and green onion (optional). Serve immediately or at room temperature.