Step 1 of 10
Asian Baked Chicken Legs
Place the tamari, brown sugar, honey, rice wine vinegar, and sesame oil in a gallon-sized zip-top bag. Seal the bag and shake vigorously to combine.
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Step 2 of 10
Asian Baked Chicken Legs
Add the smashed garlic, chopped ginger, and chicken legs to the bag. Seal bag and gently shake to thoroughly coat chicken in marinade.
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Step 3 of 10
Asian Baked Chicken Legs
Transfer the chicken legs to refrigerator to marinate for at least 1 hour and up to 12 hours.
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Step 4 of 10
Asian Baked Chicken Legs
Preheat the oven to 375°F.
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Step 5 of 10
Asian Baked Chicken Legs
Line a baking sheet with aluminum foil. Spray with nonstick cooking spray, and set aside.
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Step 6 of 10
Asian Baked Chicken Legs
Using tongs, arrange the chicken legs on the baking sheet, allowing excess marinade to drip off into the bag.
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Step 7 of 10
Asian Baked Chicken Legs
Roast the chicken legs on middle rack of oven until slightly brown, 20-30 minutes.
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Step 8 of 10
Asian Baked Chicken Legs
Set oven to broil. Broil the chicken until skin is caramelized and chicken has reached an internal temperature of 165°F, 3-5 minutes. Keep a close eye on chicken to ensure it does not burn.
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Step 9 of 10
Asian Baked Chicken Legs
Check to see that chicken is done. Remove from oven or add time as needed.
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Step 10 of 10
Asian Baked Chicken Legs
Transfer chicken legs to a plate and sprinkle with sesame seeds and chopped scallions, if desired. Serve immediately.