Korean-style BBQ Chicken Legs

* Ingredients

** Directions

• In a bowl, whisk together the soy sauce, gochujang, honey or brown sugar, sesame oil, minced garlic, grated ginger, rice wine or mirin (if using), sesame seeds, and chopped green onion to make a marinade.
• Place the chicken legs in a shallow dish.
• Pour the marinade over the chicken, making sure each piece is well coated.
• Cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat. Preheat the oven to 400°F.
• Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
• Place a wire rack on the baking sheet. Remove the chicken legs from the marinade and shake off any excess.
• Place the chicken legs on the wire rack, leaving space between each piece.
• Bake the chicken for about 40-45 minutes, or until the chicken is cooked through and the skin is crispy. You can also use a meat thermometer to ensure the internal temperature reaches 165°F.
• While the chicken is baking, brush the remaining marinade onto the legs about 15-20 minutes before they're done. This will create a sticky glaze.
• Once the chicken is cooked and the skin is crispy, remove it from the oven and let it rest for a few minutes before serving.
• Garnish with sesame seeds.
• Serve with steamed rice and your choice of side dishes, such as kimchi, pickled vegetables, or a fresh salad.