This recipe has me reconsidering my every day lunches. I made half a dozen chicken wings on Saturday night, ate 2 immediately because they were dang tasty, and threw the other 4 into a bag in the fridge. Which gave me a week of solid work lunches. Chicken on top of salad, chicken on top of sauced egg noodles, chicken with a side of roasted potatoes. It was one good week. One good, easy week. It was almost too easy.
I am so close to becoming one of these people that roasts a whole chicken over the weekend and then eats it all week long. I think I'm ok with this. Just imagine the possibilities: chicken salad, chicken soup, chicken tacos! Seriously, I give it till the fall before there is a whole roasted chicken post up here. And only that far out because I can't imagine roasting an entire chicken in my oven when it's 95 and humid outside. Not complaining, just saying...
Asian Sesame Chicken Drumsticks
adapted from theendlessmeal.com
1 1/2 Tbsp. sesame oil
2 Tbsp. dark brown sugar
1 Tbsp. black sesame seeds
1 tsp. powdered ginger
1 tsp. salt
2 tsp. minced garlic
1 tsp. cayenne pepper
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
Using a paper towel, pat chicken dry. Place in large bowl and drizzle with sesame oil.
Thoroughly combine remaining ingredients. Mix well and sprinkle over chicken. Toss everything until chicken is well coated. Move chicken to prepared baking sheet and bake for 20 to 25 minutes until chicken is cooked through.