Directions

1. 1

   In a small heavy saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped shallots and ginger, stirring occasionally, until softened and lightly golden, about 5 minutes.

2. 2

   Pour in the red wine vinegar and bring to a boil. Continue boiling while stirring occasionally until the mixture is reduced by about half, approximately 2 minutes.

3. 3

   Stir in the soy sauce and apricot preserves. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to low and simmer uncovered, stirring occasionally, for 15 minutes until well combined and slightly thickened.

4. 4

   Carefully transfer the hot marinade to a blender and purée until completely smooth. Allow the blended marinade to cool to room temperature before proceeding.

5. 5

   Divide the chicken drumsticks evenly between 2 large sealable plastic bags. Pour the cooled marinade equally over the chicken in each bag, seal tightly while pressing out excess air, and refrigerate. Marinate for at least 8 hours (or up to 24 hours), occasionally turning the bags over to ensure even coating.

6. 6

   Preheat your oven to 425°F with the rack positioned in the middle.

7. 7

   Line a 17-by-12-inch shallow heavy baking pan with 2 slightly overlapping sheets of aluminum foil. Lightly brush the foil with vegetable oil to prevent sticking.

8. 8

   Remove the marinated chicken from the refrigerator and arrange it in a single layer in the prepared baking pan, distributing the marinade evenly over the pieces.

9. 9

   Roast the chicken in the preheated oven for about 40 minutes total, turning the pieces over halfway through cooking. The chicken is done when it reaches an internal temperature of 165°F, the skin is deep brown and caramelized, and the glaze is shiny and adhered to the meat.