1. Grab 12 chicken drumsticks (about 5 pounds).

2. Remove the skin by sliding your fingers between the skin and the flesh and pulling it off. Use a sharp knife to remove additional skin.

3. Heat two large deep pans over medium high heat. (Using two pans will help the chicken remain free from overcrowding and will allow the sauce to cook down more efficiently). Drizzle 1 Tb olive oil into each pan. When the oil is hot place the drumsticks into the pans and allow them to brown on both sides.

4. While the chicken browns, grab a large glass measuring cup to prepare the sauce. You need 1 1/2 C water, 1 1/2 Tb sriracha chili sauce (found on the asian food aisle at your local grocery store) 1/2 C balsamic vinegar, 1/2 C soy sauce, 2 Tb honey, 2 Tb brown sugar and 5 cloves garlic (minced). Pour these into your measuring cup and stir to combine. making sure the honey and brown sugar are well dissolved.

5. Grab some fresh ginger. Peel it and finely mince 1 tsp. Add it to the sauce mixture.

6. When the chicken is browned on both sides pour half of the sauce into each pan.

7. Allow it to come to a simmer then cover and cook for 20 minutes (or until the chicken is cooked through). You should turn the chicken once or twice during the cooking time.

8. Remove the lid and cook for an additional 5 minutes, or until the sauce is nice and sticky and thick. Watch it carefully, you don't want it to burn!

9. Sprinkle with toasted sesame seeds and chopped green onion.