1-Trimming: Trim excess fat from the 2 pounds of bone-in, skin-on chicken thighs to help the marinade absorb better.

2-Marinade preparation: 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 (or substitute), 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, and 2 cloves minced garlic, plus 5 drops red food coloring if you want that traditional look.

3-Marinate the chicken: Thoroughly rub the chicken with this marinade, then cover and refrigerate for at least 8 hours overnight works best for deeper flavors, as it lets the blend of spices really shine.

4-Preparation for cooking: About 2.5 hours before cooking, take the chicken out of the fridge to reach room temperature, which promotes even roasting.

5-Oven and pan setup: Preheat your oven to 375°F (190°C) and line a sheet pan with heavy-duty foil topped with parchment paper. Arrange the chicken on the pan, making sure pieces aren’t touching, and keep some marinade aside.

6-Roasting the chicken: Roast the chicken for 30 minutes, checking every 15 minutes to avoid burning due to the sugar in the mix; you might need to tent with foil or lower the heat.

7-Prepare the baste: In a small saucepan, simmer the reserved marinade with 2 tablespoons water, then add 1 tablespoon maltose (or substitute) bit by bit until it melts, creating a glossy baste.

8-Baste and continue roasting: After the first 30 minutes, brush the chicken with this mixture and roast for another 5-10 minutes.

9-Check doneness: Check that the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear; for a nicer crust, baste once more and roast a bit longer if desired.

10-Serving: Serve it up with white rice and veggies or a fresh salad to round out the meal.