1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste
10 garlic cloves, minced
12 bone-in chicken thighs or legs, skinned
Cooking spray
Salt to taste
Combine vinegar, soy sauce, honey, sesame lil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
Preheat oven to 425 degrees F.
Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425 dgrees for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving. Mine took a little longer and I did not use a rack. I placed the chicken directly on foil (non-stick) wrapped tray.