Asian Baked Chicken Legs

• ⅔ cup - tamari
• 6 Tbsps - light brown sugar
• 3 Tbsps - honey
• 2 Tbsps - rice wine vinegar
• 1 Tbsp - sesame oil
• 3 Clove - garlic
• 1 inch - fresh ginger
• 2 ½ pound - chicken drumsticks
• ⅛  - sesame seeds
• ⅛  - nonstick cooking spray
• ⅛  - scallions

Instructions

1. Place the tamari, brown sugar, honey, rice wine vinegar, and sesame oil in a gallon-sized zip-top bag. Seal the bag and shake vigorously to combine.
2. Add the smashed garlic, chopped ginger, and chicken legs to the bag. Seal bag and gently shake to thoroughly coat chicken in marinade.
3. Transfer the chicken legs to refrigerator to marinate for at least 1 hour and up to 12 hours.
4. Preheat the oven to 375°F.
5. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray, and set aside.
6. Using tongs, arrange the chicken legs on the baking sheet, allowing excess marinade to drip off into the bag.
7. Roast the chicken legs on middle rack of oven until slightly brown, 20-30 minutes.
8. Set oven to broil. Broil the chicken until skin is caramelized and chicken has reached an internal temperature of 165°F, 3-5 minutes. Keep a close eye on chicken to ensure it does not burn.
9. Check to see that chicken is done. Remove from oven or add time as needed.
10. Transfer chicken legs to a plate and sprinkle with sesame seeds and chopped scallions, if desired. Serve immediately.