- Serves: 6
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
For marinade:
- 3/4 cup mirin
- 1/2 cup tamari
- 2 tablespoons lemon juice
- 2 teaspoons minced garlic
- 2 tablespoons minced fresh ginger
- 3 tablespoons brown sugar
- 3 pounds chicken drumettes
For glaze:
- 1/4 cup mirin
- 3 tablespoons tamari
- 1 tablespoon brown sugar
- 1 tablespoon minced fresh ginger
- 2 teaspoons arrowroot
- 1 tablespoon brown sesame seeds
Directions
Combine ingredients for the marinade and marinate the drumettes for at least 2 hours or overnight in the refrigerator.
Preheat oven to 400° F.
Bake the drumettes, in marinade, until an internal temperature of 165° F is reached and drumettes are nicely browned on the edges. Drain excess marinade.
Combine ingredients for the glaze in a small saucepan. Cook over medium heat until slightly thickened. While drumettes are still hot, brush on the glaze. Garnish with sesame seeds.
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