Baked Chicken Lollipop

Ingredients:

10 chicken drumettes (skin attached, cleaned and pat dry with kitchen paper)

Hoisin-Ginger Marinade:

1 1/2" ginger (peeled and minced)

2 cloves garlic (peeled and minced)

3 tbsp. hoisin sauce

1/2 tbsp. mild chili sauce

1/2 tbsp. light soy sauce

1/2 tbsp. honey/sugar

1/2 tbsp. water

Methods:

1. To prepare the drumettes: use a knife, cut the skin and tendons around the base of each drumette.  Peel, scrape and push the meat down to the thick end, from top to bottom making into a ball of lollipop shape. 
2. To marinate the drumettes:  In a bowl, mix in all the marinade ingredients.  Place the drumettes into a ziploc bag, pour the marinade ingredients over the drumettes, squeeze out air, seal the ziploc bag and squish the bag.  I leave it in the fridge to let it marinate overnight, and in between I squish and turn the drumettes to ensure even marination.
3. To bake the drumettes: arrange the chicken drumettes on the wire rack set over a baking pan.  Bake at 170 degree Celsius until nicely browned and slightly charred, and completely cooked through, for about 35 minutes.
4. Serve with chili sauce or any dipping sauce of your choice.

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.