Clinton Kelly’s Korean BBQ Chicken Drumsticks

by Rachael Ray Show Staff 9:00 AM, July 4, 2016

Aired July 4, 2016

Serves 4

12 skin-on chicken drumsticks
Olive oil
1/3 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame seeds
3 tablespoon honey
2 teaspoons red pepper flakes
Freshly ground pepper
4 garlic cloves, minced
1 tablespoon fresh grated ginger
2 scallions, sliced white and light green parts, reserve green tops for garnish


In a large bowl, toss chicken with olive oil to coat and sprinkle with salt. Grill chicken over medium high heat for 25-30 minutes, turning every 5 minutes until skin is crispy and chicken is cooked through to an internal temp of 165°F.

Meanwhile, in a small bowl, whisk together soy sauce, rice wine vinegar, sesame seeds, honey, red pepper flakes and pepper. Set aside.

To a wok or saucepan over medium-high heat, add the garlic, ginger and scallion whites, and cook for 2-3 minutes, stirring, to brown slightly. Add the soy sauce mixture and cook for 3-4 minutes until bubbling.

In a large bowl, toss finished drumsticks with sauce until well-coated, transfer to a serving platter, sprinkle with scallion greens and serve.