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Party pro Clinton Kelly shares his easy grilled Korean BBQ Chicken Drumsticks. "This sauce is the bomb!" says Rach.


  • 12 skin-on chicken drumsticks
  • Olive oil
  • Salt
  • 1/3 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame seeds
  • 3 tablespoons 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


Serves: 4


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.