Asian Sticky Chicken Drumettes

I switched out pork ribs for chicken. From Quick and Simple February 2006. Serve with a tossed green salad and jasmine rice! Mmm!

• Ready In: 40 mins
• Yields: 8 drumettes

Ingredients

• Marinade

• 2  teaspoons honey, slightly warmed
• 2  teaspoons Chinese five spice powder
• 1⁄4 cup ketchup
• 1  garlic clove, peeled and finely minced
• 1  inch  piece fresh ginger, grated
• 1  tablespoon soy sauce
• 1⁄8-1⁄4 fluid ounce black vinegar (splash) or 1⁄8-1⁄4 fluid ounce Worcestershire sauce (splash)
•  black pepper, to taste
• 8 -10  chicken drummettes (or 8 pork ribs)

• Garnish

•  sesame seeds (white or black)
•  green onion, white and green parts, thinly sliced

Directions

1. In a large bowl combine all the marinade ingredients except for chicken. Stir well to combine.
2. Add the chicken and mix well to coat.
3. Transfer mixture to a sturdy "ziploc" plastic bag and refrigerate. Best prepared early in the day or overnight.
4. Preheat oven to 400°F.
5. Lay drumettes out in a roasting pan and bake for approximately 40 minutes or until charred but not blackened! Watch oven {{carefully}} to avoid burning the chicken!
6. Transfer to a serving platter and garnish with sesame seeds and green onion slices.
7. As a main dish, this will serve 2 people.