Preheat your oven to 425°F (220°C). This high heat will help to crisp up the skin on the chicken drumsticks. Make sure you don’t skip this step; it’s crucial for achieving that golden brown color.
Next, grab a 9x13-inch baking pan and spray it with nonstick cooking spray. This will prevent the drumsticks from sticking to the pan, making cleanup a breeze.
Arrange the chicken drumsticks skin side down in the baking dish. You want to make sure they are spaced out, so they cook evenly. Visualize them lined up comfortably, with each piece having its own space.
In a medium mixing bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and Sriracha. This marinade is where all the magic happens. Take a moment to appreciate the aroma as the ingredients combine.
Pour the marinade over the arranged drumsticks. Use a brush or your hands to coat them thoroughly, ensuring every piece is enveloped in that delicious sauce.
Place the baking pan in the preheated oven and bake for 40 to 45 minutes. Flip the chicken halfway through to ensure even cooking. Keep an eye on them; you want them to be golden and caramelized.
Once cooked, remove the chicken from the oven and set it aside. Do not discard the sauce left in the pan - it’s liquid gold!
Pour the leftover sauce into a saucepan and bring it to a simmer over medium heat. This step helps to intensify the flavors.
Take your cornstarch and water mixture and stir it well before adding it to the sauce. This will thicken it up nicely. Return the sauce to the heat and let it simmer until it thickens to your desired consistency.
Once thickened, brush the prepared sauce over the baked chicken. The sauce should cling to the skin, creating a glaze that’s both beautiful and appetizing.
Finally, broil the chicken for 2 to 5 minutes. This last step is essential to achieve that lacquered finish. You’ll know it’s ready when it’s bubbly and beautifully browned. Garnish with sliced green onions and sesame seeds before serving.
