This morning I was thrilled to see my first set of seedlings sprout; I woke to find my baby mixed greens standing up to wave at me from their place beside the kitchen sink, like so many tiny vegetable hands:
And without further ado:
Recipe for Hoisin-Orange Chicken Legs
Recipe 72 of 365
Like a sticky, Asian-inspired, baked-not-fried version of chicken wings, these drumsticks are not a clean experience. Serve them with carrot and celery sticks and bleu cheese for dipping, and plenty of paper towels.
TIME: 40 minutes, plus marinating time
MAKES: 5 legs
1/3 cup hoisin sauce
2 tablespoons soy sauce
1/2 cup orange juice
1 tablespoon finely ground fresh ginger
1 – 2 teaspoons sriracha or other hot sauce, or to taste
5 big chicken drumsticks (about 1 1/2 pounds)
1 tablespoon toasted sesame seeds, for garnish (optional)
In a medium bowl, whisk the hoisin, soy, orange juice, ginger, and sriracha until blended. Add the chicken drumsticks, turn to coat, and marinate at least 1 hour or up to 24 hours in the refrigerator, covered, turning once or twice during marinating.
Before cooking, preheat the oven to 400 degrees. Transfer the drumsticks to a foil- or silicon baking mat-lined baking sheet, draining any extra liquid off the chicken legs and back into the marinade bowl. Bake the legs for 10 minutes.
Meanwhile, transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook the marinade at a low simmer, lowering the heat if necessary and stirring occasionally, until the marinade reduces to a sauce thick enough to coat the back of a spoon, about 8 to 10 minutes.
After they’ve baked the first 10 minutes, turn the legs over and brush them with the sauce. Bake 30 minutes more, for a total of 40 minutes, turning and brushing with more sauce every 10 minutes. Transfer the legs to a serving platter, sprinkle with the sesame seeds, and serve immediately.