Servings: 5 servings
Prep: 10 minutes
Cook Time: 30 minutes
2.5 lbs chicken drumsticks
Salt and pepper
1/4 tsp. crushed red pepper flakes
1 tsp. olive oil
1/2 cup honey
2 tbsp. soy sauce
1/4 cup chicken broth
1 small onion, diced
5 garlic cloves, minced
1 tsp. cornstarch
Preheat oven to 425F. Line a baking sheet with aluminum foil for easy clean up. Add a wire rack on top if possible.
In a small saucepan over medium heat, add oil. When hot, stir in garlic and onions: cook for a few minutes, stirring constantly.
Add honey and soy sauce. Stir together the broth and cornstarch. Pour into pan and bring to a boil. Cook until the sauce has thickened, about 5 minutes. Remove from heat.
Pat chicken so it is dry. Place onto rack and season with salt, pepper, and crushed red pepper flakes.
Place into oven and cook for 10 minutes. Flip chicken and cook for another 10 minutes. Coat chicken with some sauce and cook for another 5 minutes. Flip one more time and coat the other side of the chicken. Cook for 5-10 minutes, or until chicken reaches 160F and juices run clean.
Serve chicken with rice and steamed veggies if desired (and do not forget to pour on any extra sauce that is remaining!)