Prepare the marinade by combining ground bean sauce, hoisin sauce, tomato sauce, crushed red fermented bean curd, black pepper, five spice powder, garlic salt, sugar, and cooking wine in a bowl.
2
Mince the shallots and ginger finely, then add them to the marinade and mix well. Taste and adjust seasoning as needed.
3
Pat the chicken drumsticks dry with paper towels, then pierce the thickest parts of the meat several times with a small knife to help the marinade penetrate.
4
Place the chicken drumsticks in a large bowl, pour the marinade over them, and ensure each piece is fully coated. Cover with cling wrap and refrigerate for 1-2 hours, or up to overnight.
5
Preheat the oven to 385°F. Line a baking tray with foil and place a rack on top to allow airflow underneath.
6
Arrange the marinated drumsticks on the rack with even spacing. Insert a meat thermometer probe into the thickest part, targeting an internal temperature of 180°F for dark meat.
7
After 30 minutes, remove the drumsticks and flip them over. Brush lightly with oil for a glossy finish, then increase the oven temperature to 390°F and continue baking.
8
Bake for another 15 minutes until the internal temperature reaches 180°F. The skin should be golden brown.
9
Remove the drumsticks from the oven and carefully remove the thermometer probes using a dry paper towel. Brush honey on both sides of each drumstick.
10
Return the drumsticks to the oven and bake for 3-5 minutes to caramelize the sugar and enhance the aroma. Plate and serve.
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