Recipe courtesy of Ching-He Huang

Five-Spice Roast Chicken Drumsticks

In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy color. Many eateries display a range of cooked food in their window fronts to entice diners. Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.
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  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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3 cloves garlic, crushed and chopped

2 tablespoons freshly grated ginger

2 tablespoons honey

2 tablespoons light soy sauce

1 tablespoon groundnut oil (peanut)

1 tablespoon Shaohsing rice wine or dry sherry

2 teaspoons five-spice powder

2 1/4 pounds skin-on chicken drumsticks


  1. In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.
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