3 Tablespoons canola oil or 20 sprays of cooking spray
Salt and Pepper to taste
10 pinches of sage (one for each drumstick)
1 Tablespoon Red Wine Vinegar
1 teaspoon Garlic Powder
½ Cup of Hoisin Sauce
½ Cup of Fresh lime juice
Green onions to garnish
What to Do
Preheat oven to 450° F.
To make the "dragon thumbs" begin by cutting away the gristle around the knuckle from bottom of the leg, removing it and the tendons, skin, & tissue. There should only be bone left.
Push up the leg meat to the top of the leg making a kind of lollipop.
Coat each leg in canola oil or use cooking spray & season each with salt, sage, and pepper.
Arrange the chicken in a cast iron skillet so that meat lies on bottom of pan and legs stick out over the edges.
Place the skillet on the bottom rack of the 450 degree oven & roast for 30 minutes.
Mix together the hoisin, red wine vinegar, and garlic powder, to make a sauce.
As legs begin to brown, baste them once every 5 minutes or so, which will make a lovely brown glaze.
After 30 minutes, the legs should be a lovely, shiny brown and will be cooked all the way through. If still pink on the inside, cook for 5 minutes more.
Spritz the legs with lime juice and sprinkle with green onions to serve. (Adult servings: 2 legs a piece)
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=799