Hoisin sauce forms the base of this simple barbecue sauce seasoned with garlic. The Cantonese are particularly fond of using it with barbecued chicken, duck, and pork.
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
How to Make It
To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
Preheat oven to 375°.
Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.
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