I finally corrected this recipe. I know the picture is terrible but these drummettes are savory and sweet at the same time! Eel sauce makes everything better!
- 12 large chicken drumsticks
- ¼ cup ginger, minced
- ½ cup green onions, finely chopped
- ½ cup soy sauce
- ¼ cup dark soy sauce
- Brown sugar, as needed
- ¼ cup eel sauce
- Teriyaki glaze/sauce
Cut two slits on both sides of the drumsticks and place in a large mixing bowl. Massage the ginger and green onions onto the drumsticks and sprinkle liberally with sugar. Add the soy and eel sauces and continue massaging. Marinate for 4 hours at room temperature or longer if you decide to put it in the fridge.
Preheat oven to 450°F. Place chicken legs on a rack that has been sprayed with oil. Pour marinade mixture over the chicken. Bake covered with foil for 30-40 minutes. Remove from oven, glaze them well and lower oven temperature to 400°F and bake for another 20-30 minutes, until fluid in legs runs clear.
**Edit** This was my favorite way to make drumsticks before I discovered Thai Crispy Chicken.