Instructions

• Preheat oven to 425°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
• Arrange 8 bone-in, skin-on chicken drumsticks in the prepared pan, skin side down.
• In a medium bowl, whisk together ¼ cup low-sodium soy sauce, ¼ cup water, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 3 cloves minced garlic, 1 teaspoon sesame oil, and 1–3 teaspoons Sriracha. Pour the sauce evenly over the drumsticks.
• Bake the drumsticks for 40–45 minutes, flipping once about halfway through the cooking time so the skin is up for the second half.
• Remove the pan from the oven. Transfer the chicken to a plate and set aside. Pour the pan sauce into a medium saucepan, scraping the pan to loosen any browned bits.
• Place the saucepan over medium heat and bring the sauce to a simmer, then remove it from the heat.
• In a small bowl, stir 1 tablespoon cornstarch with 1 tablespoon water until smooth. Stir the cornstarch mixture once more, pour it into the saucepan, return the saucepan to medium heat, and simmer while stirring until the sauce thickens and becomes glossy.
• Brush the thickened sauce liberally over the drumsticks and return them to the baking pan. Switch the oven to broil and broil the chicken 2–5 minutes, watching closely, until the skin is browned and lacquered with sauce.
• Remove from the oven, garnish with sliced green onions and sesame seeds, and serve.