1-Step 1: Prepping and Marinating First, trim any excess fat from the 2 pounds of bone-in, skin-on chicken thighs and discard it. In a bowl, mix together 2 tablespoons dark brown sugar, 1 teaspoon salt, 1/2 teaspoon five spice powder, 1/4 teaspoon white pepper, 1 1/2 tablespoons hoisin sauce, 1 tablespoon Shaoxing wine, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, and 2 minced garlic cloves, along with 5 drops of red food coloring if you want that classic color. Rub this marinade all over the chicken in a large bowl or dish, cover it, and let it chill in the fridge for at least 8 hours or overnight for the best taste. (For a link to more ideas on marinades, check out our blueberry lemonade recipe for fruity twists.)

2-Step 2: Roasting the Chicken About 2 and a half hours before you plan to eat, take the chicken out of the fridge to warm up to room temperature. Preheat your oven to 375°F (190°C) and set the rack in the middle. Line a sheet pan with heavy-duty foil and top it with parchment or non-stick foil. Place the chicken on the pan, making sure the pieces don’t touch, and save any extra marinade. Roast for 30 minutes, peeking in every 15 minutes to avoid burning, and cover with foil or lower the heat if needed.

3-Step 3: Adding the Glaze and Finishing While the chicken roasts, make a basting sauce by heating the reserved marinade with 2 tablespoons of water in a small pan until it simmers, then stir in 1 tablespoon of maltose until it melts. After the first 30 minutes, brush this sauce on the chicken and roast for another 5 to 10 minutes. Check that the chicken hits 165°F (74°C) inside with a thermometer, or until the juices run clear. For a crispier finish, baste once more and roast for an extra minute. Serve it up with white rice and veggies for a complete meal.