I don’t normally eat meat off the bone (Not a huge fan for some reason..) but these were too good to pass up. A nice oven fried crispy outer shell and a juicy tender inside flavoured to perfection… Excuse me, I’m drooling…

Ingredients:

-10 chicken drum sticks

-1/4c EVOO

-1 bunch scallions, thinly sliced, divided (some for garnish)

-3 tbsp hoisin paste

-1″ nub of ginger, peeled and minced (1-1.5 tbsp)

-3 cloves garlic, peeled and minced

-1 tbsp dark soy sauce

-2 tbsp soy sauce

-1 tsp-1 tbsp sriracha hot sauce (to your desired spice level)

-1/2 tsp cinnamon

-1/2 tsp fennel seeds

-2 cups panko crumbs

-1/4c butter cut into small squares and rolled in flour

Directions:

preheat your oven to 425 fahrenheit.

Mix the scallions, garlic, ginger, hoisin, dark soy sauce, soy sauce, sriracha, cinnamon, fennel seeds and EVOO in a large plastic freezer bag. add chicken drums and marinate in the fridge for 5 hours or over night.

Take the chicken out of the fridge. bring to room temperature. add the panko to a large bowl. Individually bread each piece of chicken and place on a greased slotted baking dish (to make sure the juices drip to the bottom of the pan so the chicken stays nice and crisp.) Place in the oven for 30 minutes. After 30 minutes is up, pull the baking pan out, flip the chicken over and bake for an additional 15 minutes.

Place the marinade ingredients in a medium sauce pan. Bring to a boil. Once it comes to a boil, add the flour coated butter and whisk until fully incorporated. Let simmer until chicken is finished. (about 10-15 mins.)

once chicken is done, pour a little sauce over the chicken drums, sprinkle the remaining chopped scallions over top and serve. I served with corn and rice mixed in with the chicken sauce. mmmmmmmmmm!!