4 lbs chicken drumsticks
1/2 cup olive oil
Glaze
1 cup rice wine vinegar
10 garlic cloves, minced
2 in fresh ginger, peeled and minced
1 tsp chili oil
1/4 cup honey
1/3 cup coconut sugar
2/3 cup 100% pomegranate juice
2 tbls coconut aminos
2 limes, juiced
1/4 tsp sea salt
1/8 tsp pepper
parsley, to garnish
pomegranate seeds, to garnish

4 lbs chicken drumsticks 1/2 cup olive oil 1 cup rice wine vinegar 10 garlic cloves, minced 2 in fresh ginger, peeled and minced 1 tsp chili oil 1/4 cup honey 1/3 cup coconut sugar 2/3 cup 100% pomegranate juice 2 tbls coconut aminos 2 limes, juiced 1/4 tsp sea salt 1/8 tsp pepper

In a large mixing bowl, combine all glaze ingredients. Heat two tablespoons of olive oil in two large flat bottom skillets over high heat. Sear chicken drumsticks on all sides and remove to plate. Using two skillets helps save time and prepares for the next step. Reduce heat to medium and pour equal parts glaze in each skillet. Stir for 1-2 minutes as the sauce simmers. Return chicken to pans (approximately 6 drumsticks per skillet) and coat with sauce. Place in oven and cook for 20 minutes. Flip chicken and cook for another 20-25 minutes, or until the internal temperature reaches 165 degrees. Let set for 10 minutes, sprinkle with torn parsley