1/2 cup low sodium soy sauce 2 Tbsp packed brown sugar 1 clove garlic, chopped 1 tsp ginger 1 1/2 tsp cornstarch 8 chicken drumsticks, skinned salt and pepper, to taste
Combine soy sauce, brown sugar, garlic, ginger and cornstarch in a small saucepan. Add 2 Tbsp water and bring to a boil over high heat, stirring constantly until thickened, about 2 minutes. Cool slightly and strain, discarding solids. (be sure to strain the sauce-the garlic and ginger will burn if left in.) Preheat a broiler to high and lace a broiling rack 6 to 8 inches from heat source. (Alternatively, light a charcoal fire and let coals burn to a gray ash.) Arrange drumsticks snuggly on a large foil-lined baking pan and season with salt and pepper on all sides. Pour sauce over and turn drumsticks several tims to coat thoroughly. Broil or grill until chicken is browned, about 25-30 minutes or until juices run clear when chicken is pierced with a knife. While cooking, turn pan around from back to front every 2 to 3 minutes and use tongs to turn drumsticks over. Keep watch. Broiling under direct heat requires close attention. The legs can char, and the pan can burn if it isn't turned and water added as needed. If liquid in baking pan starts to scorch, add water, 1/4 cup at a time. Remove drumsticks from pan and cool slightly before serving. Makes 4 servings of 2 drumsticks each.