✤3 lbs chicken (wings, drumsticks, thighs)
For the marinade:
✤1/4 cup tamari
✤2 tbsp (34g) peanut butter
✤2 tbsp (42g) honey
✤1 tbsp rice vinegar
✤1 tbsp sesame oil
✤2 cloves garlic, minced
✤1/8 tsp black pepper
✤1 tsp (5g) miso paste
✤1/4 cup (~68g) ketchup
✤1-2 tbsp hot sauce of choice
✤1 tbsp fresh ginger, finely grated
✤1 tsp five-spice powder
❖In a medium bowl, whisk together all marinade ingredients.
❖Place chicken in a large, sealable bag and pour in half of the marinade. Seal and shake to coat well, then allow to marinate at least 1 hour.
❖Preheat oven to 375°F (190°C) and top a rimmed sheet pan with a roasting rack. Transfer wings to rack, leaving some space in between each.
❖Bake about 45 minutes, or until chicken is cooked, rotating and basting a few times using the remaining marinade.
