Crispy baked chicken drumsticks in Hoisin Sauce

Having three chicken drumsticks in the fridge, I've decided to make use of them for this recipe, instead of chicken wings.  Since I use drumsticks I cut a slit on the upper side, which is having the thickest part of meat to enable the marinade and glaze to seep through and ease baking time.  When baked, the outside has a layer of crispy-shiny glazed skin while the inside is juicy and tender.

Ingredients:

3 chicken drumsticks

Marinade:

1/3 tbsp hoisin sauce

1/3 tbsp sugar
1/3 tbsp salt

1/3 tbsp shaoxing wine

1/3 tsp baking powder

Dash of grounded white pepper

Glaze:

1 tbsp hoisin sauce

3/4 tbsp honey

Methods:

1. Wash, drain, cut a slit on the upper side with the thickest part of meat, pat dry with paper towel.
2. Combine all the marinade ingredients in a bowl, pour and rub onto the drumsticks to ensure that they are well coated and leave to marinate, covered, in the fridge for few hours.
3. Place the drumsticks on a wire rack and bake in a preheated Aspen convention oven of 200 degree Celsius until the top side has browned, turn over and continue baking until achieving the same brown colour.
4. To prepare the glaze add hoisin sauce, honey and the remaining marinade from drumsticks into a small pan and cook on low heat until it bubbles and thickens.
5. When the drumsticks are ready, brush with hoisin glaze, bake at 220 degree Celsius for 1 1/2 minutes, turn over the drumsticks, brush with glaze and bake for another 1 1/2 minutes.  
6. Remove from oven and serve immediately.

Notes:  The baking time depends much on the type of oven that we use as well as the size of the chicken.  During the process of baking we need to observe so as to get a properly cooked chicken and not just depending on the stated time. 

This recipe is adapted from The Informal Chef with adjustments.