Step 1

1 Line a 1 1/2-quart baking dish (see headnote) with a piece of aluminum foil or parchment paper large enough to go up the sides, trimming off excess

Step 2

2 Set aside

Step 3

3 (You can bake the chicken directly in the pan, but this step makes clean-up considerably easier

Step 4

4 )

Step 5

5 In a medium bowl, whisk together the peanut butter, water, lemon juice, soy sauce, dark brown sugar, garlic, ginger, red pepper flakes and salt until the mixture is well combined

Step 6

6 Put the drumsticks in a glass or ceramic bowl or resealable container, and cover with the peanut sauce, making sure the marinade thoroughly coats the chicken

Step 7

7 Cover the bowl with a large plate, or seal the container, and let the chicken marinate in the refrigerator for at least 3 hours and up to overnight

Step 8

8 Position a rack in the middle of the oven and preheat to 375 degrees

Step 9

9 Remove the chicken from the refrigerator and transfer it, along with the marinade, to the prepared baking dish

Step 10

10 Season the chicken with the black pepper

Step 11

11 Bake, uncovered, for 45 minutes, or until the internal temperature of the meat reaches 165 degrees

Step 12

12 Transfer the chicken to a serving plate, spooning the peanut sauce and cooked bits over the drumsticks

Step 13

13 Sprinkle with the scallions, if desired

Step 14

14 Serve with white rice or egg noodles, either of which benefit from spoonfuls of the remaining peanut sauce