2tablespoontamari (or soy sauce if not gluten free)
1tablespoonbrown sugar
3tablespoonolive oil
2tablespoonred wine vinegar
2clovesgarlic
salt and pepper
8drumsticks
Instructions
Preheat the oven to 425 degrees Fahrenheit. Place all marinade ingredients into a bowl and whisk. Put marinade in a ziplock bag with chicken drumsticks and marinate for at least thirty minutes or overnight.
Remove chicken from marinade and discard marinade. Place drumsticks on a sheet pan or cookie sheet lined with parchment paper or aluminum foil. I like to spray the aluminum foil with cooking spray so the skin doesn't stick. Sprinkle chicken with brown sugar and bake in the middle of the oven for 30 minutes or until done. Flip chicken legs halfway through cooking time. I always use a digital meat thermometer. Insert into the thickest part of the chicken leg. It is done when the internal temperature reaches 170 degrees Fahrenheit.
Flip and cook on low broil for ten minutes. Watch carefully. This is an optional step but it really adds some much-needed browning to the tops of the chicken drumsticks. Feel free to sprinkle with more brown sugar before browning as this will add caramelization to the chicken skin. This helps to get crispy chicken legs.
Notes
If you are gluten free be sure to use Tamari which is gluten free soy sauce.