I got this Chinese Barbecued Chicken recipe from one of our daughters who got it from a newspaper years ago. The original was good, but a little tweaking made it even better. You can use any cut of chicken you like with this: wings, thighs, drumsticks - with or without skin.
1/2 cup hoisin sauce
3 tablespoons soy sauce
3 tablespoons Chinese rice wine (you can substitute white wine or dry sherry)
2 tablespoons ketchup
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons grated ginger
Mix all ingredients well and place in a plastic bag. Add chicken and marinate for several hours or overnight.
Remove chicken, reserving marinade. Place a wire rack on a rimmed baking sheet and place chicken on the rack (photo above right). Bake at 375 degrees for 20 to 35 minutes or until chicken is done, turning once. Timing will depend on what cut of chicken you are using. Chicken should be at 165 degrees when it is done.
While chicken is cooking, place reserved marinade in a small saucepan, bring to a boil and simmer for a few minutes to reduce. Use to baste chicken during the last 15 minutes of cooking.
NOTE: it is essential to thoroughly boil the reserved marinade to avoid any contamination from the uncooked chicken.
Tastes great hot or at room temperature.
Here is the video demonstration: