Honey sesame glazed chicken drumettes

Steps

1. Preheat your oven to 200 °C (400 °F) on the convection setting and line a baking sheet with parchment paper.
2. Peel and finely chop the garlic cloves, then peel and grate the fresh ginger.
3. In a large bowl, whisk the light soy sauce, dark soy sauce, liquid wildflower honey, white rice vinegar, toasted sesame oil, high-oleic sunflower oil, ground white pepper, chopped garlic and grated ginger until you have a smooth, well-combined emulsion.
4. Carefully pat the free-range chicken drumettes dry with paper towels to remove all surface moisture and help the sauce adhere.
5. Add the chicken drumettes to the mixture and toss them to coat each piece thoroughly.
6. Place the drumettes on the baking sheet, spacing them out so they do not touch, and save the remaining marinade in the bowl.
7. Bake for an initial twenty minutes, until the meat is cooked through and the skin begins to brown.
8. Meanwhile, pour the remaining marinade into a small saucepan and bring to a gentle simmer over medium-low heat for two to three minutes, until the texture becomes syrupy and glossy.
9. Remove the baking sheet from the oven, flip each drumette with tongs, and generously brush both sides with the reduced glaze.
10. Return to the oven for an additional ten to fifteen minutes, watching carefully: the glaze should form tight bubbles, become sticky and very glossy, with slight caramelization on the tips.
11. Finely slice the fresh scallions on the bias.
12. Arrange the hot drumettes on a serving platter, drizzle with the caramelized pan juices from the baking sheet, and sprinkle with toasted white sesame seeds and sliced scallions before serving.