Korean Grilled Chicken Drumsticks
Dakdari-gui is a Korean grilled chicken drumstick marinated in a blend of soy sauce, gochujang, honey, garlic, and ginger juice, then cooked on a pan or grill until the skin is deeply browned. Starting skin-side down over medium heat renders the subcutaneous fat slowly, producing a crackling-crisp skin-too high a flame chars the sugar in the marinade before the fat has time to melt. Drumsticks tolerate longer cooking times better than breast meat due to their higher fat and connective tissue content, reaching peak flavor when the meat pulls away from the bone easily. The layered seasoning-gochujang's fermented heat, honey's sweetness, and ginger's sharp warmth-balances the richness of the rendered chicken fat.
Adjust Servings
Instructions
- 1
Score 6 drumsticks 2-3 times each so the marinade penetrates well.
- 2
Mix soy sauce, gochujang, honey, minced garlic, ginger juice, sesame oil, and pepper.
- 3
Coat drumsticks evenly and marinate in the fridge for at least 1 hour.
- 4
Preheat oven to 200C and place drumsticks on a parchment-lined baking tray.
- 5
Bake 15 minutes, flip, and brush with remaining marinade.
- 6
Bake another 15 minutes until fully cooked, then garnish with sesame seeds.
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Tips
Nutrition (per serving)
Variations
Soy-Glazed Grilled Chicken Drumsticks
These chicken legs are grilled in a soy-based glaze with sweet and savory notes. The skin turns glossy while the meat remains moist.
Gochujang Grilled Chicken Legs
Chicken legs are coated in a spicy-sweet gochujang marinade. Grilling intensifies the heat and savory depth.
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