Baked Honey Chicken Asian Style

This recipe goes fabulously with my Asian Peanut Crunch Salad that I posted yesterday. It's super simple not to mention absolutely delicious!  Before you decide to make this though, be sure you have at least an hour for the chicken to marinate for the best flavors.  Great to make in bulk for parties or BBQ's when you have to bring something.

Wine pairing: I would go with of course a white and you can do the Gruner with this one if you decide to serve it with the Asian Peanut Crunch Salad, or you can find a nice Riesling.  2003 was a great year for Rieslings.

What you need:

2 packs Chicken thighs bone in skin on (usually come in packs of 5 here where we live)

2 packs Chicken legs bone in skin on (same thing with packs of 5) It's best to make it in bulk because the left overs are just as good if not better.

3/4 Cup white wine, (any varietal will do and doesn't need to be expensive)I also would not substitute with cooking wine.

1/4 Cup honey

2 bunches of scallions chopped,white and green parts (save 1/4 cup for last part of baking)

3 Tbsp Djion mustard

2 Tbsp Salt

1/4 Cup Soy sauce (you can use low sodium if you prefer)

2 Tbsp chopped fresh ginger

2 Tbsp chopped fresh garlic

1/2 Tsp Toasted sesame seed oil

1/4 Cup white vinegar

Let's get to work:

1. Combine all of the ingredients in a large bowl and add the chicken pieces mixing to be sure all chicken is covered.  Transfer chicken and marinade to a ziplock bag and double it, I do that so it won't leak.  Or you can put it in food saver bags.  I have one of those food savers, but ran out of bags and found zip locks work well too and also take up less room in the fridge then big bowls.  
2. Marinate the chicken for at least 1 hour.  Overnight is even better if you have the time, but 1 hour will work as well.
3. Preheat oven to 425 degrees and place chicken pieces fat side down in a pan.  You can crowd the chicken in the pan.
4. Bake for 25 minutes then turn chicken over fat side up and continue baking for 15 more minutes until chicken skin looks nice and crispy. 
5. Sprinkle on the 1/4 cup of reserved scallions, then turn off oven for another 15 minutes and don't open the door until the end of 15 minutes.
6. Put on a serving platter and enjoy.  Fork and knife should be optional as it's more delicious picking it up with your hands. =)

A note about the high heat:  Cooking meats on high heats actually keeps moisture in the meat when you are cooking with the fat on chicken.  Slow cooking so that the meat falls off the bone is preferred and you can also slow cook this recipe as well and that method would be to place chicken skin side up in your pan and cook at 275 for 3 1/2 hours.  Then grill it off at the end of cooking to make it nice and crispy.