Barbecue sauce:

2/3 C. hoisin sauce
3 T. rice wine or sake
3 T. low-sodium soy sauce
3 T. ketchup
2 T. brown sugar
1 T. minced garlic

Remaining ingredients:

8 chicken drumsticks, skinned and trimmed (about 2 lb.)
8 chicken thighs, skinned and trimmed (about 2 lb.)
Cooking spray

To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 C. sauce in a large bowl; cover and chill remaining barbecue sauce. Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight. Preheat oven to 375 degrees. Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375 degrees for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade. Bring remaining 3/4 C. barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 C. (about 5 minutes). Drizzle chicken with sauce.

Yield: 8 servings
Serving size: 1 drumstick, 1 thigh, and about 1 T. sauce

Calories 241
Fat 6.1g