Ingredients:

  • 8 pieces bone-in, skin-on Chicken Legs/Leg Quarters (approx. 3 lbs)
  • 2 Tablespoons Chinese Five Spice Powder
  • 1 Tablespoon packed Light Brown Sugar
  • 1 ½ Teaspoons Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Ginger Powder
  • 2 Tablespoons Low Sodium Soy Sauce
  • 1 Tablespoon Honey or Maple Syrup
  • 1 Teaspoon Toasted Sesame Oil

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil, and place a wire rack over it for better crisping.
  2. Thoroughly pat the chicken legs dry with paper towels. This is crucial for crispy skin.
  3. In a small bowl, whisk together the Five Spice powder, brown sugar, salt, pepper, garlic powder, and ginger powder to create the rub.
  4. Place the dried chicken legs in a large bowl or zip-top bag. Sprinkle the spice rub evenly over the chicken and ensure every piece is completely coated.
  5. If time allows, marinate the chicken at room temperature for 30 minutes or refrigerate for up to 4 hours. If cooking immediately, proceed to the next step.
  6. Arrange the coated chicken legs skin-side up on the prepared wire rack, ensuring there is space between each piece for air circulation.
  7. Roast for 25 minutes. While roasting, whisk together the soy sauce and honey/maple syrup for the glaze.
  8. Carefully remove the chicken and brush half of the glaze mixture over the exposed skin. Return to the oven.
  9. Roast for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply browned and sticky.
  10. Remove the chicken from the oven. Drizzle with the remaining glaze and a quick teaspoon of sesame oil. Tent loosely with foil and let rest for 5 minutes before serving.