1" fresh ginger, peeled
5 cloves garlic
1 small yellow onion
1/3 cup soy sauce
2 Tbsp sesame seed oil
1/3 cup packed brown sugar
1 Tbsp sriracha (optional)
Bring a gallon of water to boil, add drumsticks to the water and cook for 30 minutes. Remove from water, let cool for 10 to 15 minutes.
Combine ginger, garlic, onion, soy sauce, sesame oil, sugar and sriracha in a blender. Add drumsticks to a large gallon size bag (you may need two bags depending on the size of your drumsticks). Add marinade from blender to the bag. Seal bag. Place bag in a dish and put in the fridge for at least one hour, turning the bag over periodically to distribute the marinade
After chicken has marinated, preheat oven to 400 degrees. Place chicken on a nonstick cookie sheet. Coat chicken pieces with any leftover marinade. Bake until the chicken reaches an internal temp of 165 degrees Fahrenheit (40-50 minutes).
Sprinkle with sesame seeds and green onion slices to garnish.
If desired, this chicken can be cooked on a gas grill, just turn the grill to it's lowest setting and cook until the drumsticks reach an internal temp of 165.