Black Pepper Roasted Chicken Drumsticks

Still the oven. This time it’s small drumsticks, not the big thigh kind.

And the flavor is my favorite again — black pepper!

Pretty much the same as yesterday’s wings. Score the drumsticks a few times, then mix Shaoxing wine, dark soy sauce, dried chili, black pepper sauce, and salt, stir it all together, and let it marinate.

This time I went extreme and marinated them the night before — straight through the whole night.

The next day it’s still preheat the oven first, then 170°C (340°F) for 1 hour. If you think the flavor won’t be strong enough, add another layer of black pepper sauce before it goes in.

Around the 40-minute mark, pull it out and flip it, then brush on a layer of honey. I strongly recommend the honey — it makes the skin really crisp.

Final result:

Tastes great, skin nice and crisp, and spicy-savory inside. After I finished taking the photo, my mom ate four in one go.

Only thing is, the presentation is still way too dark. But whose fault is that — I’m just too into black pepper.